14
49-88073
The material, finish, and size of cookware affect baking
performance.
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than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper and thicker crust.
If using dark and coated cookware check food earlier
than the minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25º F next time.
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goods such as cakes and cookies.
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well. These types of pans work well for dishes such
as pies and custards.
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browning.
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Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Bake
The bake mode is for baking and roasting. When
preparing baked goods such as cakes, cookies and
pastries, always preheat the oven first. To use this mode
turn the thermostat knob to the desired temperature.
Warm
Warm mode is designed to keep hot foods hot. Cover
foods that need to remain moist and do not cover foods
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use Warm to heat cold food. It is recommended that food
not be kept warm for more than 2 hours. To use this
mode turn the thermostat knob to
Warm
.
Broil
Always broil with the oven door and drawer closed.
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broiling on the upper rack positions as placing food
closer to the broil burner increases smoking, splattering,
and the possibility of fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a
seared surface and rare interior is desired. Thicker foods
and foods that need to be cooked through should be
broiled on a lower rack position. To use this mode turn
the thermostat knob to the
Broil
setting.
Cookware Guidelines
Cooking Modes
USING THE OVEN:
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Oven Cavity
