9
U S I N G Y O U R R A N G E
•
Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
•
Keep reflector bowls clean for best heat
reflection.
•
To prolong the life of the elements:
– Prepare small batches at a time.
– Do not use elements for canning all day.
•
Refer to your canner manual for specific
instructions.
Positioning racks and pans
To remove racks:
1.
Pull rack toward you.
2.
Tilt up front end.
3.
Pull rack out.
To replace racks:
1.
Place rack on rack guides.
2.
Tilt up front end.
3.
Push rack in until it clears the stop.
4.
Lower front and push rack in the rest of
the way.
General guidelines
•
Before turning on the oven, place oven
racks where you need them.
•
Be sure the rack(s) is level.
•
Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
•
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
•
When baking/roasting on two racks,
arrange racks on the bottom and third level
from the bottom.
•
Do not place items on the oven door
when it is open.
Rack placement for specific
foods:
FOOD
Frozen pies, large
roasts, turkeys,
angel food cakes
Bundt cakes, most
quick breads,
yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
Lowest level or 2nd
level from bottom
2nd level from
bottom
2nd or 3rd level
from bottom
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 15.
Bakeware tips
•
When baking with insulated cookie
sheets or baking pans, place them in the
bottom third of the oven. You may need to
increase the recommended baking times,
so test for doneness before removing from
the oven.
•
For most baking, reduce the oven
temperature by 25°F, but use the same
baking time when using ovenproof glass-
ware or dark pans. These pans absorb
heat, producing darker bottom browning
and crispier crusts. When baking pies and
bread, you can use the temperature called
for in the recipe.
