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OPERATION
OvenCookingTips
The Oven Temperature Sensor at the back
of theoven continuously senses and
controls the temperature inside the oven.
To keep a constant set temperature, the
elements will cycle or turn on and off during
cooking.
If baking with more thanone pan, place the
pans so each has at least 1 to 1W'of air
space around it. Place pans so one is nct
directly above the other.
FLAT COOKIE SHEETS, without sides,
allow air to circulate all around the cookies
for even browning.
SHINY PANS reflect heat, and are perft:ct
for cakes and quick breads that need a light
golden brown crust.
GLASS, DARK NON-STICK, OR
DARKENED-BY-AGE BAKEWARE
absorbs heat,and can be used for yeast
breads, pie crust, orfoods that need a
brown crust. The oventemperature, when
using these pans, should be reduced
by 25°F.
The oven racks are designed with stop
locks, a convenience as well as a safety
precaution. The guides have a bump to
prevent the racks from tilting when racks
are pulled out of the oven.
Your oven has four (4) rack positions. The
top position is only a guide. It cannot be
used as a rack position.
Guide
Always place oven racks in the
proper position while oven is cool.
You may feel that your new oven cooks
differently than the oven it replaced. We
recommend that you use your new oven
a few weeks to become more familiar
with it, following the times given in your
recipes as a guide. See Do-It-Yourself
Temperature Adjustment in the back of this
manual to make the adjustment if you feel
your oven is too hot or too cool for your
cooking preference.
Whenusing your convenient Delay Start
operation, foods such as dairy products,
fish, poultry, etc., should never sit more
than 1hour before cooking. Room
temperatures and the heat from the oven
light promote bacterial growth.
Opening the door often to check foods will
cause heat loss and poor baking results.
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