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Oven Modes and Features
Oven Racks
Your oven has three racks. HGS25 models are equipped with
2 flat and one telescopic. All others have 3 flat racks. The racks
are designed with a stop so they will stop before coming
completely out and not tilt.
Caution:
To avoid possible burns, place oven racks in
desired positions before turning the oven on. Always use oven
mitts when the oven is warm.
Removing from oven:
Grasp rack firmly on both sides and
pull rack toward you. When the stop is reached, tilt rack up and
pull the rest of the way out.
Replacing in oven:
Grasp rack firmly on both sides. Tilt rack
up to allow stop into rack holder. Bring rack to a horizontal
position and push the rest of the way in. Rack should be straight
and flat, not crooked.
Telescopic Rack
(HGS25 models)
:
The telescopic rack allows
for easier access to cooking food. To use, grasp entire rack
(both sections) of rack and pull straight out until stop is reached.
To extend rack, grasp top section and pull straight out.
To
remove telescopic rack
, with top section in closed position,
grasp entire rack (both sections) firmly on both sides. When
the stop is reached, tilt rack up and pull the rest of the way out.
Rack Position
(see graphic at right for further details)
RACK 6
(highest position) – Use for melting cheese and broiling
thin foods.
RACK 5
– Use for broiling most meats and toasting bread.
RACK 4
– Use for broiling thicker meats.
RACK 3
– Use for most baked goods when baking on one rack,
such as on a cookie sheet or baking pan, cakes, frozen
convenience foods, biscuits, brownies, muffins.
RACK 2
– Used for pies, casseroles, breads, bundt or pound
cakes, small roasts or poultry.
RACK 1
(lowest position) – Use for angel food cake, large
roasts, turkey.
Multiple Rack Cooking:
When using multiple racks, follow the placement
recomendations below.
Two rack: For cakes, use rack positions 2 and 5.
Three rack: (for convection bake): Use positions 1, 3 and 6.
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, place cakes on back of upper rack and front of lower
rack (see graphic at right).
Rack Positions
Pan Placement
6
5
4
3
2
1
Preheating
Preheat the oven if the recipe recommends it.
Preheating is necessary for good results when baking cakes,
cookies, pastry and breads. When using the probe preheating
is not recommended. Setting a higher temperature does not
shorten preheat time. Place oven racks in proper position before
preheating. A beep will confirm that the oven is preheated and
the selected oven temperature will be displayed.
Baking Pans
Glass baking dishes absorb heat, therefore, reduce oven
temperature 25° F when baking in glass.
Shiny, smooth metal reflects heat resulting in lighter, more delicate
browning.
Dark, rough or dull pans will absorb heat resulting in browner,
crisper crust. Some manufacturers recommended reducing
temperature 25° F when using this type of pan. Follow
manufacturer recommendations. Use dark pan for pies.
Insulated baking pans may increase the length of the
recommended baking time.
Power Failure
DO NOT attempt to light the broil burner or bake
burner manually.
Only the cootop burners can be lit manu-
ally.
One Rack
Two Racks
Top Rack
Bottom Rack
