Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
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.
5
4
3
2
1
FOOD
Frozen pies, large roasts, turkeys, angel
food cakes
Bundt cakes, most quick breads, yeast
breads, casseroles, meats
Cookies, biscuits, muffins, cakes, non-
frozen pies
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(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.
Bakeware
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 recommended
aluminum
in recipe.
Light golden
crusts
Even browning
Dark aluminum and
May need to reduce baking temperatures
other bakeware
25°F (15°C).
with dark, dull and/
Use suggested baking time.
or non-stick finish
For pies, breads and casseroles, use
Brown, crisp
temperature recommended in recipe.
crusts
Place rack in center of oven.
10
RACK POSITION
1 or 2
2
2 or 3
BAKEWARE/
RECOMMENDATIONS
RESULTS
Insulated cookie
Place in the bottom third of oven.
sheets or baking
May need to increase baking time.
pans
Little or no
bottom
browning
May need to increase baking time.
Stainless steel
Light, golden
crusts
Uneven
browning
Stoneware
Follow manufacturer's instructions.
Crisp crusts
Ovenproof
May need to reduce baking temperatures
glassware, ceramic
25°F (15°C).
glass or ceramic
Brown, crisp
crusts
Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
After reading the thermometer once, push it into the meat
¹⁄₂ in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
Check all meat in two or three places.
Oven Vent with Removable Deflector
1
2
1. Removable Deflector
2. Oven Vent
The oven vent should not be blocked or covered, because the
vent allows the release of hot air and moisture from the oven.
Doing so will cause poor air circulation, affecting cooking and
cleaning results. Never set plastics, paper or other items that
could melt or burn near the oven vent.
The oven vent has a removable porcelain enamel deflector to be
used during a Self-Clean Cycle. The deflector is used to reduce
the possibility of staining. To ensure proper oven ventilation
during any other oven function, remove the deflector from the
oven vent.
To Remove the Deflector:
1. Wait until deflector is cool.
2. Remove deflector. You may want to wear oven mitts
while doing so.
Publicité
Chapitres
Table des Matières
