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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
• Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel
• Light, golden
crusts
• May need to increase baking time.
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
• Follow manufacturer's instructions.
Ovenproof • May need to reduce baking
glassware, ceramic temperatures slightly.
glass or ceramic
• Brown, crisp
crusts
A......................
B [
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O..........."......
F _=
L J
Single Oven Double Oven
A. Control panel D. Upper oven
B. Oven vent E. Oven vent
C. Oven F. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent.
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. Follow manufacturer's directions for using a meat
thermometer.
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