User's Manual

• When cooking foods for the first time in your new oven, use recipe cookingtimes

and temperaturesas a guide.

• Use tested recipes from 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 from7 to 11 minutes;placefood in oven afterPREHEATIndicator

Word cycles off.

• Arrange oven racks before turning on oven. Follow suggested rack positions on

page 9 and in various baking charts.

• Allowabout 1to 11/2inchesof spacebetweentheoven side wallsand pans to allow

proper air circulation.

• When baking foods in more than one pan, place them on oppositecorners of the

rack. Stagger pans when bakingon 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 removing food.

• Alwaystest for doneness(fingertip,toothpick,sides pullingawayfrompan). 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 produce a light, goldencrust.

• Frozenpies inshiny aluminumpansshould be bakedon a cookie sheeten rack2

or be removedto a dull or glass pan.

• Ifedgeof piecrust brownstoo quickly,fold a stripof foilaroundrim of crust,covering

edge. (See above right.)

NOTE: A coolingfan willoperateduringallcookingmodes. Thefan mayalsocontinue

to operate after the oven is turned elf unti the oven has cooled down.