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49-85237
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Bake
Place food in approximately the center of the oven.
When baking on a single rack use position 2 or 3. When
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on multiple racks in traditional bake mode, switch food
location partially through cooking for more even results.
When baking multiple items, ensure there is space
between items.
Broil
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use the rack position that places food closest to the
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sits directly on the drawer bottom. Take care not to touch
the inner door when placing and removing food on the
drawer bottom.
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for faster preheat, improved efficiency, and optimal
performance.
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
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obtained with this type of cookware consider reducing
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Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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Cooking Modes
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CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can block
airflow or melt, resulting in damage to the product and risk of carbon monoxide poisoning, smoke or fire.
Damage from improper use of these items is not covered by the product warranty.
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners
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Oven Cavity
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