To avoid possible burns, place the racks in the desired position before you turn on the oven.
How to Set the Oven for Baking
Touch the
Bake
pad.
Touch the
+
or
–
pads until the desired
temperature is displayed.
Touch the
Start/On
pad.
The oven will start automatically. The display
will show
PrE
while preheating. When the oven
reaches the selected temperature, the oven
control will beep several times and the display
will show the oven temperature.
To change the oven temperature during BAKE
cycle, touch the
Bake
pad and then the
+
or
–
pads to get the new temperature.
Check food for doneness at minimum time
on recipe. Cook longer if necessary.
Touch the
Clear/Off
pad when baking is
finished and then remove the food from
the oven.
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
Preheating is necessary for good results when
baking cakes, cookies, pastries and breads.
The display will show “PrE” while preheating.
When the oven reaches the selected temperature,
the oven control will beep and the display will
show the oven temperature.
If baking four cake layers at the
same time, place two layers on
rack C and two layers on rack E.
Stagger pans on the rack so one
is not directly above the other.
Baking results will be better if the food is
centered in the oven as much as possible.
Angel Food cake is the exception and should
be placed on the bottom oven rack (position A).
Follow package direction on prepackaged and
frozen foods for pan placement. Pans should
not touch each other or the walls of the oven.
If you need to use two racks, stagger the pans
so one is not directly above the other. Leave
approximately 1
1
⁄
2
″
between pans and from
the front, back and sides of oven wall.
Using the oven.
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oubleshooting Tips
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The type of margarine will affect baking performance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you decrease
the fat, the recipe may not give the same results as with a higher-fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat content of
a spread product, the more noticeable these differences become.
Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on the other hand,
contain less fat and more water. The high moisture content of these spreads affects the texture and flavor of baked goods. For
best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.
Do not place foods or baking stone
directly on the oven floor.
Aluminum Foil
Do not use aluminum foil on the bottom of the oven.
Never entirely cover a rack with aluminum foil.
This will disturb the heat circulation and result
in poor baking.
A smaller sheet of foil may be used to catch
a spillover by placing it on a lower rack several
inches below the food.
