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r sing and Caring for Your Oven
Using aluminum foil
• Do not line the oven bottom with any
type of foil, liners, or cool(ware.
Permanent damage will occur to the
oven bottom finish.
• Do not block the oven bottom vents.
• Do not cover the entire rack with
aluminum foil• Doing so will reduce air
circulation and overall oven performance•
• To catch spillovers from pies or
casseroles place foilon the oven rack
below. Foil should be turned up at edges
and be at least 1 inch larger than dish.
• Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
• Use narrow strips of foilto shield piecrust
edges ifbrowning too quickly.
Convection baking tips
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F (14°C).
See recipe adaption chart in your convec-
tion oven cookbook for recommended
temperatures.
• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See convection baking chart
in your convection oven cookbook for
recommended baking times.
NOTE: Cooking time may be longer when
you use more than one rack.
• When baking on two or th_=e racks, use
the convection bake settingfor more even
results. (You can, however, use only one
rack when convection baking.)
• To use three racks during convection
baking, place racks in position 5 (the
highest position), 3 and 1 (the closest to
the oven bottom). This allows all three
racks to be an equal distance apart for
better baking.
• Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.
Roasting tips
• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will resultin
increased oven spatter.
• Spatter can be reduced by liningthe
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see the "Using the
temperature probe" section) to determine
when meat has reached desired degree of
deneness. Insert the thermometer or probe
intothe center ofthe thickest portion of the
meat or inner thigh or breast of poultry. For
an accurate reading, the tip of the
thermometer or probe should not touch fat,
bone, or gristle.
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