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English 23
Specialty Pans
Specialty pans such as griddles, roasters, pressure
cookers, woks, water bath canners and pressure canners
must have the same features as described above. Use only
a flat-bottomed wok or wok ring when using a wok.
Tight Fitting Lids – A lid shortens cooking/boiling time by
holding heat inside the pot.
Cookware Tips
• Use of pots and pans with rounded (either concave or
convex) warped or dented bottoms should be avoided.
• Make sure the bottom of the pot or pan being used is
clean and dry.
• Use pots and pans with thick, smooth metal bottoms.
Getting the Most Out of Your Oven
General Tips
Pan Placement
Baking results are better if pans are placed in the center of
the oven. If baking more than one pan on a rack, allow at
least 1" to 1 ½" of air space around the pan. When baking
four cake layers at the same time, stagger pans on two
racks so that one pan is not directly above the other.
Rack Position
The rail at the top of the oven is used as the guide for the
top rack (position 6). Use rack positions 1 through 6 only.
DO NOT attempt to use the top guide to support an oven
rack.
Aluminum Foil
Do not use aluminum foil or protective liners to line any part
of the appliance, especially the oven bottom. Installing
these liners may result in risk of electric shock or fire.
Preheating the Oven
• Place oven racks in desired position before heating the
oven.
• Preheat the oven when using the Bake, Convection
Bake, Convection Multi Rack, Pizza, Broil, Convection
Broil, and Warm modes.
Use Balanced Pans
• Balance is important for
stability and even
cooking.
• Pans must sit level on
the cooktop grate
without rocking or
wobbling.
• Center pan over burner.
Use a Lid That Fits Properly
A well-fitting lid helps
shorten the cooking time.
Rack positions
are numbered
from 1 to 6, from
bottom to top.
Consult the food
cooking charts at
the back of this
manual for
recommended
rack positions.
Rack Position Best For
6 (highest
usable position)
hamburgers, steaks
5 toasting bread, broiling most meats,
melting cheese
4 thicker meats
3 broiling poultry, most baked goods on
a cookie sheet or baking pan using a
single rack, includes frozen
convenience foods, cakes,
casseroles, frozen pizza
2 small roasts or poultry, bundt cakes,
pies, breads
1 (lowest
position)
large roasts, turkey, angel food cake
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