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Split-Rack
with Removable
Insert
The split-rack with removable insert is a space maximizer. When
the two are attached, they make a full rack. The insert can also be
removed to provide room for large items such as a turkey and
casseroles. The insert can also be used on the counter for a
cooling rack.
Do not place more than 25 Ibs. (11.3 kg) on the split-rack.
1. Split-Rack
2. Removable Insert
To Use Racks:
1. Place a full rack on position 1 or 2, and the split-rack on
position 3 or 4.
2. Place large items on the right side of the full rack.
3. Place deeper, covered dishes on the left side of the full rack.
4. Place shallow dishes on the split-rack.
5. When finished cooking, carefully remove items.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Stainless
steel
•
May need to increase baking time.
•
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
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
1/2in. (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.
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/
RESULTS
RECOMMENDATIONS
Light colored
•
Use temperature and time recommended
aluminum
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
25°F (15°C).
•
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.
1. Oven
Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. 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.
ACCUBAKE ®
_
DUO SYSTEM
Temperature
Management
(on some models)
The ACCUBAKE DUO SYSTEM technology electronically
regulates the oven heat levels during preheat and bake to
maintain the most uniform temperature
control.
Two temperature sensors will independently
control the bake and
broil elements for optimal cooking results. The bake and broil
elements cycle on and off in intervals. The bake element will glow
red when cycling on, the broil element will not. This feature is
automatically
activated when the oven is in use.
Before baking and roasting, position racks according to the
"Positioning
Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat conditioning time to
end before putting food in unless recommended
in the recipe.
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