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Baking Pans

Pan Placement

Use the proper baking pan. The type of finish on

the pan determines the amount of browning that

will occur.

Dark, rough or dull pans absorb heat resulting in

a browner, crisper crust. Use this type for pies.

Shiny, bright and smooth pans reflect heat,

resulting in a lighter, more delicate browning.

Cakes and cookies require this type of pan.

Glass baking dishes also absorb heat. When

baking in glass baking dishes, the temperature

may need to be reduced by 25°F.

If you are using dark nonstick pans, you

may find that you need to reduce the oven

temperature 25°F to prevent overbrowning.

For even cooking and proper browning, there must

be enough room for air circulation in the oven.

Baking results will be better if baking pans are

centered as much as possible rather than being

placed to the front or to the back of the oven.
Pans should not touch each other or the walls

of the oven. Allow 1- to 1

-inch space between

pans as well as from the back of the oven,

the door and the sides. If you need to use two

racks, stagger the pans so one is not directly

above the other.

Using the baking feature.

Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the

oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It lists easy Do It Yourself instructions on

how to adjust the thermostat.

How to Set Your Oven for Baking/Roasting

To avoid possible burns, place the racks in the

correct position before you turn the oven on.

Touch the BAKE pad.
Touch the + or – pad to set the oven

temperature.

Touch the START pad.

When the oven starts to heat, the changing

temperature will be in the display. (The

display starts changing once the

temperature reaches 100°F.)

To change the oven temperature during the

Bake cycle, touch the BAKE pad and set the new

temperature.

Touch the CLEAR/OFF pad when the

baking is finished.

NOTE: A cooling fan may automatically turn on

and off to cool internal parts. This is normal, and

the fan may continue to run even after the oven

is turned off.

Preheating

Preheat the oven if the recipe calls for it.

Preheat means bringing the oven up to the

specified temperature before putting the

food in the oven. To preheat, set the oven at
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temperature does not shorten preheat time.

Preheating is necessary for good results when

baking cakes, cookies, pastry and breads.

For most casseroles and roasts, preheating is

not necessary. For ovens without a preheat

indicator light or tone, preheat 10 minutes.

After the oven is preheated, place the food in

the oven as quickly as possible to prevent heat

from escaping.

Oven Racks

Arrange the oven rack or racks in the desired

locations while the oven is cool. The correct

rack position depends on the kind of food and

the browning desired.
As a general rule, place most foods in the

middle of the oven, on either rack position B or

C. See the chart for suggested rack positions.

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Angel food cake

Frozen pies (on cookie sheet)

Bundt or pound cakes

A or B

Roasting

A or B

Biscuits, muffins, brownies, cookies,

B or C

cupcakes, layer cakes, pies, pie shells
Casseroles

B or C

Aluminum Foil and Oven Liners

CAUTION:

Do not use any type of foil

or oven liner to cover the oven bottom. These items

can block airflow or melt, resulting in damage to

the product and risk of carbon monoxide poisoning,

smoke or fire. Damage from improper use of these

items is not covered by the product warranty.

Foil may be used to catch spills by placing a

sheet on a lower rack, several inches below

the food. Do not use more foil than necessary

and never entirely cover an oven rack with

aluminum foil. Keep foil at least 1-1/2” from

oven walls to allow air flow through the oven.