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OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil or liner.
•
For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
•
To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT: Do not place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
Rack position 5 cannot be used on this model.
RACKS
NOTES:
•
Position racks before turning the oven on.
•
Do not move 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 chart as a
guide.
i ii;i
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys, angel
1 or 2
food cakes
Bundt cakes, most quick breads, yeast
2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
2 or 3
nonfrozen pies
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
POSITION ON RACK
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
•
May need to reduce baking
other bakeware
with
temperatures
slightly.
dark, dull and/or
nonstick finish
•
Use suggested baking time.
•
Brown, crisp
•
For pies, breads and casseroles,
crusts
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
6
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