IMPORTANT:Toavoidpermanentdamagetotheovenbottom
finish,donotlinetheovenbottomwithanytypeoffoil,linersor
cookware.
• Forbestcookingresults,donotcoverentirerackwithfoil
becauseairmustbeabletomovefreely.
• Tocatchspills,placefoilonrackbelowdish.Makesurefoilis
atleast1/2"(1.3cm)largerthanthedishandthatitisturned
upattheedges.
IMPORTANT:Toavoidpermanentdamagetotheporcelain
finish,donotplacefoodorbakewaredirectlyontheovendooror
bottom.
RACKS
• Position racks before turning on the oven.
• Do not position racks with bakeware on them.
• Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
4
3
I
2
I
1
Traditional Cooking
FOOD RACK POSITION
Large roasts, turkeys, angel food, 1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and 2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
Convection Cooking
OVEN SETTING NUMBER OF RACK
RACKS USED POSITION(S)
Convection Bake 1 1,2 or 3
True Convect 2 2 and 4
True Convect 3 1,3 and 5
Convection Broil 1 3 or 4
BAKEWARE
To cook food evenly, hot air must be able to circulate. For
traditional cooking, allow 2" (5 cm) of space around bakeware
and oven walls. For convection cooking, allow 1" (2.5 cm) of
space around bakeware and oven walls. Use the following chart
as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
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.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
• 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
• May need to increase baking time.
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
• Follow manufacturer's instructions.
Ovenproof • May need to reduce baking
glassware, ceramic temperatures slightly.
glass or ceramic
• Brown, crisp
crusts
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