OVEN USE - For Conventional Cooking
Oven Characteristics
Everyovenhas its owncharacteristics.Youmayfindthat Itis importantthat air can circulate freely within the oven
the cooking times and temperatures you were and around the food. To help ensure this, place food in
accustomed to with your previous range may need to be the center of the oven rack. Allow two inches between
alteredslightlywith your new range,it is normalto notice the edge of the utensil(s)and the oven walls. If cooking
some differences between this range and your previous on two racks, stagger the food to ensure proper air flow.
range.
Fan
Afan willautomatically turn onwheneverthe ovendoor is
locked for a self-clean or Speed operation. The fan will
automatically turn off when the door is unlocked. If the
fan is still operating at the end of a Speed operation,
pressthe STOP/CLEAR pad then unlock the oven door.
Oven Racks
For optimum bakingresultsof cakes, cookies or biscuits,
The two oven racks are designed with a lock-stop use one rack. Positionracksofoodisinthecenterofthe
positionto keep racksfrom coming completely out of the oven. Use either rack position 3 or 2.
oven. Do not attempt to change rack positions whenthe
oven is hot. If cooking on two racks, use rack positions 4 and 2 for
cakes and rack positions 4 and 1 when using cookie
The rack positions listed below are for conventional sheets. Never place two cookie sheets on one rack.
cooking. For Speed Oven cooking rack positions, see
page 20 or refer to the separate Speed Oven Cooking If roasting a large turkey, place the turkey on rack 1 and
Guide. the side dishes on rack 5.
Rack 5 (top of oven) used for broiling thin non-fatty
foods such asfish and toasting bread. Use of Aluminum Foil
Donotcoverentirerack withaluminum foil or placefoil
Rack 4 usedfor two-rack bakingor mostbroiling, directly under cookware. To catch spillovers, place a
Rack 3 used for most one-rack baking ofcookiesand pieceoffoila littlelargerthanthe pan onthe rackbelow
biscuits on a cookie sheet, the pan. Do not placealuminum foil acrossthe bottomof
Rack 2 used for baking cakes, bundt cakes or breads the oven.
tw°-rack baking' i _ j'!
roasting meats, _ _m-_
or cooking larger ! --_-'- ---L-_---..-_! Preheating
foods. Preheating is necessary for conventional baking. Allow
Rack 1 used for 2 i : about 10 to 15 minutes for the oven to preheat. A single
roasting turkey, _._ I i beep will indicate that the oven is preheated. It is not
bakingangel food , necessary to preheat for roasting.
cake, pie shells, _-._. Selecting a temperature higher than desired will NOT
frozen pies, preheat the oven any faster. Preheating at a higher
souffles or bread, temperature may have a negative effect on baking
results.
To remove: Be sure rack is cool. Pull rack out to the
lock-stop position, lilt the front end up and continue
pulling rack out of the oven.
To replace: Placerack on rack supports,tilt up andpush
toward rear of oven. Pull the rack out to the lock-stop
positionto besure rack iscorrectly replaced.Then return
it to its normal position. (conUnuedonnextpage)
PAGE 11
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