Owner's Manual
Table Of Contents
- Range Safety
- COOKTOP USE
- Range Care
- Troubleshooting
- ASSISTANCE OR SERVICE
- Sécurité de la cuisinière
- Utilisation de la table de cuisson
- TABLEAU DE COMMANDE ÉLECTRONIQUE DU FOUR
- UTILISATION DU FOUR
- ENTRETIEN DE LA CUISINIÈRE
- DÉPANNAGE
- ASSISTANCE OU SERVICE
- Seguridad de la ESTUFA
- USO DE LA SUPERFICIE DE COCCIÓN
- Controles de la superficie de cocción
- Plancha
- Envasado casero
- Utensilios de cocina
- Pantalla
- Luces indicadoras del horno
- Inicio
- Clock (Reloj)
- Tonos
- Fahrenheit y Celsius
- Temporizador
- Control Lock (Bloqueo de controles)
- Control de la temperatura del horno
- Papel de aluminio
- Posición de las parrillas y los utensilios para hornear
- Utensilios para hornear
- Ventilación del horno
- Cómo hornear y asar
- Asar a la parrilla
- Cuidado de la ESTUFA
- Solución de problemas
- ASISTENCIA O SERVICIO TÉCNICO
9
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
nish, do not place food or bakeware directly on the oven door
orbottom.
Racks
■ Position racks before turning on the oven.
■ Do not position racks with bakeware on them.
■ Make sure racks are level.
For best performance, cook on one rack. Place the rack so the top
of food will be centered in the oven. To move a rack, pull it out to
the stop position, raise the front edge, then lift out.
FOOD PREHEAT
TIME
RACK
POSITION
Cookies, layer cakes, biscuits 8-9 min 2-4
Quick bread, angel food, bundt
cakes, pies, pizza
7 min 3
Mufns, cupcakes, brownies 6 min 4
Large roasts or poultry N/A 2
Casseroles 8-9 min 3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
PAN(S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Use racks 2 and 4. Position bakeware on
racks as shown.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RESULTS RECOMMENDATIONS
Light colored aluminum
■ Light golden crusts
■ Even browning
■ Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick nish
■ Brown, crisp crusts
■ May need to reduce baking
temperatures slightly.
■ Use suggested baking time.
■ For pies, breads and
casseroles, use temperature
recommended in recipe.
■ Place rack in center of oven.
Insulated cookie sheets
or baking pans
■ Little or no bottom
browning
■ Place in the bottom third of
oven.
■ May need to increase baking
time.
Stainless steel
■ Light, golden crusts
■ Uneven browning
■ May need to increase baking
time.
Stoneware/Baking stone
■ Crisp crusts
■ Follow manufacturer’s
instructions.
Ovenproof glassware,
ceramic glass or
ceramic
■ Brown, crisp crusts
■ May need to reduce baking
temperatures slightly
Oven Vent
The oven vent releases hot air and moisture from the oven
andshould not be blocked or covered. Blocking or covering the
oven vent will cause poor air circulation, affecting cooking and
cleaning results. Do not set plastics, paper, or other items that
could melt or burn near the oven vent.
5
4
3
2
1
A
A. Oven vent