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8
OVEN USE
Odors and smoke are normal when the oven is used the rst few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death
to certain birds. Always move birds to another closed and well-
ventilated room.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
nish and the broiler door handle, do not line the oven bottom
with any type of foil or liner.
■ On those models with bottom vents, do not block or cover
the oven bottom vents.
■ For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
nish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
■ Position racks before turning on the oven.
■ Do not move racks with bakeware on them.
■ Make sure racks are level.
For best performance, cook on one rack. Place the rack so the
top of food will be centered in the oven. To move a rack, pull it
out to the stop position, raise the front edge, then lift out.
FOOD PREHEAT
TIME
RACK
POSITION
Cookies, layer cakes, biscuits 8-9 minutes 2-4
Quick bread, angel food,
bundt cakes, pies, pizza
7 minutes 3
Mufns, cupcakes, brownies 6 minutes 4
Large roasts or poultry N/A 2
Casseroles 8-9 minutes 3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
PAN(S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Use racks 2 and 4. Position bakeware on
racks as shown.
Bakeware
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.
ABAKEWARE/RESULTS RECOMMENDATIONS
Light colored aluminum
■ Light golden crusts
■ Even browning
■ Use temperature and time
recommended in recipe.
Dark aluminum and other
bakeware with dark, dull
and/or nonstick nish
■ 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
■ Uneven browning
■ May need to increase
baking time.
Stoneware/Baking stone
■ Crisp crusts
■ Follow manufacturer’s
instructions.
Ovenproof glassware,
ceramic glass or ceramic
■ Brown, crisp crusts
■ May need to reduce baking
temperatures slightly.
5
4
3
2
1
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