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Traditional Cooking
FOOD RACK POSITION*
Large cuts of meat and turkey, custard 1
pies, dessert souffle
Roasting small cuts of meat, cakes in 2
tube or bundt pans, casseroles
Roasting, loaves of bread, angel food 20
cakes
Baked goods on a cookie sheet or jelly 3
roll pan
Baked goods, pies, layer cakes 30
3-rack baking (models with convection 4
only).
Broiling 40
*An "o" next to a rack position indicates the use of the offset
rack.
Convection Cooking (on some models)
FUNCTION NUMBER OF RACK
RACKS USED POSITION(S)*
Convection baking or 1 1,2 or 3
roasting
Convection baking 2 20 and 4
Convection baking 3 1,30 and 4
*An "o" next to a rack position indicates the use of the offset
rack.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
For best results when baking cakes on 2 racks, use racks 2o and
4 for regular baking and convection baking (on some models).
Place the cakes on the racks as shown.
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
• Brown, crisp
crusts
• May need to reduce baking
temperatures slightly.
• Use suggested baking time.
• For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
• Brown, crisp
crusts
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
• May need to reduce baking
temperatures slightly.
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance.
• Insert the thermometer into the center of the thickest portion
of the meat or inner thigh and breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
• After reading the thermometer once, push it into the meat
1/2"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
• Check all meat, poultry and fish in 2 or 3 different places.
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