Use & Care Full Gas Ranges

14
/ Main gas oven
GETTING THE BEST RESULTS
• Minimize opening and closing the oven door
during operation.
• Use the rack position recommended by the re-
cipe and fi ne-tune with personal experience.
• Use the bakeware recommended in the recipe.
• Store the broiler pan(s) outside the oven. An ex-
tra pan without food will impact browning and
cooking.
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/ano-
dized or dark, dull metal pans or glass bakewa-
re. These may require lowering the bake tem-
perature 25°F (14°C).
• Allow at least 1” (25.4 mm) of space between
the pans and the oven walls so heat can circu-
late around each pan.
• To keep the oven as clean as possible, cook
meat on a pan and not directly on the racks.
COOKING RECOMMENDATIONS
Food Pan size Control temperature
setting
Total suggested
cooking time
Cookies
Layer Cakes
Sheet Cakes
Bunt Cakes
Brownies or Bar Cookies
Biscuits
Quick Bread
Muffi ns
Fruit Pies
Fruit Cobblers
Yeast Bread, Loaves
Dinner Rolls
Cinnamon Rolls
Yeast Cotter and Cake
12”x15” Cookie Sheet
8”or 9” Round
9”x13” Pan
12 Cup
9”x9” Pan
12”x15” Cookie Sheet
8”x4” Loaf Pan
12 cup Muffi n Pan
9” Diameter
9”x9” Pan
8”x4” Loaf Pan
9”x13” Pan
9”x13” Pan
12”x15” Cookie Sheet
375°F
350°F
350°F
325°F
325°F
425°F or Package Directions
350°F
425°F
425°F
400°F
375°F
400°F
375°F
400°F
8 to 12 minutes
25 to 35 minutes
30 to 40 minutes
60 to 75 minutes
20 to 25 minutes
10 to 15 minutes
55 to 70 minutes
14 to 19 minutes
35 to 45 minutes
25 to 30 minutes
25 to 30 minutes
12 to 18 minutes
25 to 30 minutes
20 to 30 minutes