USINGYOUR OVEN
OVEN RACKS
The two oven racks are designed with a lock-stop position
to keep the racks from coming completely out of the oven.
Do not attempt to change the rack positions when the
oven is hot.
To remove: Be sure the rack is cool. Pull the rack straight
out to the lock-stop position. Tilt the front of the rack up
and continue pulling the rack out of the oven.
To replace: Place the rackon the rack supports. Tilt the
front end up and slide it back until it clears the lock-stop
position. Lower the front and slide the rack straight in. Pull
the rack out to the lock-stop position to be sure it is
positioned correctly. Then return it to its normal positon.
Rack Positions
Use the following guidelines when selecting the proper
rack positions:
RACK 4 (top of oven) used
for some two rack cooking
or baking operations.
RACK 3 used for oneor
two-rack baking.
RACK 2 used for most
one-rack baking, and
roasting some meats.
RACK 1 used for one or two-rack baking; roasting large
meats; cooking larger foods or casseroles and for baking
angel food cake, pie shells, cake or cakes in tube or bundt
pans.
Hints:
For optimum baking results of cakes, cookies or biscuits,
bake on one rack. Position rack so food is in thecenter of
the oven. Allow 2 inches between the edge of the utensil
and the oven walls or adjacent utensils.
PREHEATING
• Preheating is necessary for proper baking results. Allow
the oven to heat until the desired oven temperature is
reached, approximately 10 to 15 minutes:
• Selecting a temperature higher than the desired
temperature will not preheat the oven any faster. In
fact, this may have a negative effect on baking results.
• It is not necessary to preheat for broiling unless darker
browning is desired or if cooking thin (3/4-inch) steaks.
Allow the burner to preheat 2 to 3 minutes.
° Preheating is not necessary for roasting operations.
USE OF ALUMINUM FOIL
Use aluminum foil ONLY as instructed in this book.
Improper use of aluminum foil may cause damage to the
oven, affect cooking results, and can also result in shock
and/or fire hazards. Foil can be used if these guidelines
are followed:
• Do not use aluminum foil directly Under the
cookware. Foil will reflect heat away from the utensil
causing inadequate browning. Placing a pie directly on
foil may result in a soggy bottom crust and inadequate
browning.
• Do not place aluminum foil directly on the oven
bottom as this may damage the oven bottom, A
piece of foil that is slightly larger than the cooking
utensil can be placed on the rack directly below the
rack containing the utensil.
• Do not completely cover an oven rack with foil. This
blocks air flow in the oven, constitutes a safety hazard,
and will adversely affect cooking results.
• Never cover the broiler insert with aluminum foil as
this prevents fat from draining to the pan below.
The broiler pan can be lined with foil.
If cooking on two racks, stagger pans so one is not
directly over the other. Use rack positions 2 and 4, or 1
and 4, depending on baking results, when cooking on two
racks. Use racks 1 and 4 when using two cookie sheets.
Never place two cookie sheets on one rack and never
place aluminum foil or pans directly on the oven
bottom.
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