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Baking Tips
Wal! Oven
Oven air
./lo_io
IMPORTANT: Internal cooling tim operates
during all oven modes. Do not allow this air
flow to be obstructed such as by draping
kitchen towels over the fl'ont of the oven in
tmdercounter applications.
Oven
shelves
To avoid possible burns, place the shelves
in the correct position before you turn the
oxen on,
The correct shelf position depends on the
kind of tood and the browning desired.
The shelves have stoi>locks, so that when
placed correctly on the sui)ports, they will stop
befl)re coming completely out, and will not tilt.
When placing and removing cookware, pull the
shelf ()tit to the bmnp on the shelf support.
The oven has
4 shelf positions.
To remove a shelf, pull it toward you, tilt the
fl'ont end up and pull it out.
To replace, place the end of the shelf (stoI>
locks) on the suI)port, tilt up the front and
push the shelf in.
Convection
Hoot Rack
To avoid possible burns, always use oven
mitts and the Rack Grasp Handles on each side
when moving this special rack and NEVER
pull this rack past the STOP position during
cooking. This rack is designed to slide on the
oven bottom and extend to stop against the
open ()veil dool:
To remove this rack, pull it toward you, tilt the
front end up and pull ()tat.
NOTE: This special rack is to be used only in
the oven bottom position.
To replace, always be sm'e the Rack Grasp
Handles are toward the front of the oven.
Otherwise, toods could slide off the back
during extension.
Stop
Position
Door
Grasp
Handle
Baking
pans/sheets
Use the proper baking pan. The type of
finish on the pan determines the ai//otlnt
of browning that will occm:
• Dark, rough or dull pans absorb heat
resulting in a browner, crisper c_ust.
Use this type for pies.
• Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan
or sheet.
• (;lass baking dishes also absorb heat.
When baking in glass baking dishes, the
temperature may need to be reduced by 2: F.
2O
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