Getting the Most Out of Your Appliance
English 24
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Three rack
: (for convection bake): Use positions 1, 3 and 6. The rack in posi-
tion 3 can be extension rack if desired.
Pan Placement
Baking results are better if pans are placed in the center of the oven. If baking
more than one pan on a rack, allow at least 1" to 1 ½” of air space around the pan.
When baking four cake layers at the same time, stagger pans on two racks so that
one pan is not directly above the other. To allow for best baking results stagger
pans as shown in the graphic below.
Baking Pans
Here are some tips for cooking with baking pans:
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Glass baking dishes absorb heat, therefore reduce oven temperature 25°F
when baking in glass.
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Shiny, smooth metal reflects heat resulting in lighter, more delicate browning.
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Dark, rough or dull pans will absorb heat resulting in browner, crisper crust.
Some manufacturers recommend reducing temperature 25° F when using
these pans. Follow manufacturer recommendations.
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Use glass or dark metal pans for pies.
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Insulated baking pans may increase the recommended baking time.
Preheating the Oven
Preheat the oven if the recipe recommends it. Preheating is necessary for good
results when baking cakes, cookies, pastry and breads. Setting a higher tempera-
ture does not shorten preheat time. Place oven racks in proper position before
preheating. A beep will confirm that oven is preheated and selected oven temper-
ature will be displayed.
Note:
Preheating the oven is not recommended when using the probe (some
models). A hot oven will impair your ability to easily connect the probe to the
receptacle and to insert it into the meat.
The Probe (some models)
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The oven is well insulated and the retained heat will continue to cook the meat
after the oven has shut off. For this reason, remove the meat from the oven as
soon as the control beeps.
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Since meat continues to cook after being removed from the oven, set the
internal (probe) temperature 5 - 10 degrees below the desired final internal
temperature (exception: poultry). Allow standing time (10 -20 minutes) before
carving the meat.
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Always use the handle of the probe for inserting and removing. Use a
potholder to remove since the probe becomes hot.
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Remove the probe from the oven when it is not being used.
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The probe cannot be used with frozen meats. For best results, completely
thaw meats before using the probe.
Inserting the Probe
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For meats, insert the probe tip into the thickest part and do not touch bone,
fat, or gristle.
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For large poultry products and turkeys, insert the probe in the thickest part of
the inner thigh.
Figure 11: Pan Placement
Pan placement on
one rack
Pan placement on
two racks
