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Follow these recommendations only as a guide for times
and temperature. Times, rack position, and temperatures
may vary depending on conditions and food type. For
best results, always check food at minimum time. When
roasting, choose rack position based on size of food
item.
Oven Rack Placement
Position oven rack before turning on oven.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull until rack is out of
oven.
3. Place rack in new rack position.
• Curved edge of rack must be toward rear of oven.
Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is
not directly over the other.
Cooking Guide
Utensil Material Charateristics
Type
Temperature
Response
Uses
Aluminum
Heats and Cools
Quickly
Frying, Braising,
Roasting
Cast Iron
Heats and Cools
Slowly
Low Heat Cooking,
Frying
Copper
Tin Lined
Heats and Cools
Quickly
Gourmet Cooking, Wine
Sauces, Egg Dishes
Enamelware
Depends on Base
Metal
Low Heat Cooking
Ceramic (Glass)
Heats and Cools
Slowly
Low Heat Cooking
Stainless Steel
Heats and Cools at
Moderate Rate
Soups, Sauces,
Vegetables, General
Cooking
Pan Bottom Test
Determine if pan has a flat bottom. For best cooking
results, use a pan with a flat bottom.
1. Rotate a ruler along bottom of pan. If pan is not flat,
gaps between bottom of pan and edge of ruler occur.
2. A small groove or mark on a pan does not effect
cooking times. However, if a pan has a gap, formed
rings, or an uneven bottom, it does not cook
efficiently and in some cases may not boil water.
