Double Oven User Manual

• When cooking foodsfor the first time in your new oven, use recipecooking times

and temperaturesas a guide.

• Use tested recipesfrom reliable sources.

• Preheat the oven only when necessary. For baked foods that rise and for richer

browning,a preheated oven is better. Casserolescan be started in a cold oven.

Preheatingtakes from7to 11minutes;placefood inoven after PREHEATIndicator

Word cycles off.

• Arrange oven racks before turning on oven. Follow suggested rackpositions on

page 9 and in various baking charts.

• Allowabout I to IV2inches of space betweenthe oven side walls and pans to allow

proper air circulation.

• When baking foods in more than one pan, place them on opposite cornersof the

rack. Stagger pans when baking on two racks so that one pan does not shield

another unless shielding is intended. (See above left)

• To conserve energy, avoid frequent or prolonged door openings. At the end of

cooking, turn oven off before removingfood.

• Alwaystest for dooeness(fingertip,toothpick,sides pullingawayfrom pan). Do not

rely on time or brownness as only indicators.

• Use good quality baking pans and the size recommendedin the recipe.

• Dull,dark,enameledorglasspanswillgenerallyproduceabrown,crispcrust. Shiny

metal pans producea light, goldencrust.

• Frozenpies in shiny aluminumpans should be baked on a cookiesheet on rack2

or be removedto a dull or glass pan.

• Ifedgeofpiecrust brownstoo quickly,fold a stripof foilaroundrim ofcrust,covering

edge. (Seeabove right.)

I NOTE: A coolingfanwill operateduringallcookingmodes. The fan mayalsocontinue

to operate after the oven is turned off unt I the oven has coo ed down.