KitchenAid 24" Double Wall Oven with True Convection Utilização E Cuidado

Place the cakes on the rack as shown.

2-rack: Use rack positions 2 and 4 for regular baking.
2-rack (convection only): Use rack positions 2 and 4 for convection 
baking.

For best results when baking cakes on 2 racks, use rack positions 
2 and 4 with the Convection Bake function. Place the cakes on the 
racks as shown.

For best results when baking cookies on 2 racks, use rack 
positions 2 and 4 with the Convection Bake function.

To cook food evenly, hot air must be able to circulate. Allow 2" 
(5.0 cm) of space around bakeware and oven walls. Use the 
following chart as a guide.

NOTE: Bakeware materials and color may affect results. Dark, 
dull, non-stick or glass pans may require shorter baking times, 
in contrast insulated or stainless steel pans may require longer 
baking times. Follow bakeware manufacturer's recommendations.

Baking Stone

The Baking Stone is ideal for baking and reheating. Because the 
Baking Stone absorbs excess moisture, heat is concentrated for 
crispier pizza and more thorough baking of bread and cookies. It 
is oven safe to 550°F (288°C).

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Place Baking Stone centered on Rack 1.

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Use a regular bake cycle.

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Avoid clustering food on the Baking Stone.

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You may use parchment paper with the Baking Stone to aid 
in removing food.

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For best bottom browning, preheat oven with Baking Stone 
prior to use. Preheating with the Baking Stone may take longer 
than usual.

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Thaw frozen foods in the refrigerator prior to baking. 
Refrigerated food can be placed directly in the oven after it is 
preheated.

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Not intended for multi-rack baking.

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Follow recipe temperature and baking time. Short baking times 
may need an extra 1-2 minutes.

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Always use a heat-resistant oven mitt or pad when handling.

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Seasoning is not needed.

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The stone will discolor with age. This will enhance the 
performance.

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Avoid placing any other pan or rack on top of the Baking Stone.

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Baking Stone is metal utensil safe.

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When placing Baking Stone on a surface, first cover surface 
with a sturdy material to avoid scratches.

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Avoid extreme temperature changes.

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Do not use Baking Stone if damaged or chipped.

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Do not use on a direct heat source or under a broiler.

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Do not touch the closed oven door or sides of oven with Baking 
Stone.

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Avoid bumping or dropping the Baking Stone, which can break.

Oven Vent(s)

The oven vent(s) should not be blocked or covered since they allow 
the inlet of fresh air into the cooling system. Also, the bottom vent 
should not be blocked or covered since it allows the inlet of fresh 
air into the cooling system and the outlet of hot air from the cooling 
system. Blocking or covering vents will cause poor air circulation, 
affecting cooking, cleaning and cooling results.

Large roasts, roasted meats or poultry

1 or 2

Most baked goods, casseroles

2 or 3

 

1

Center of rack.

2

Side by side.

3 or 4

Refer to the previous illustration.

E

D

F

B

A

C

G