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Les langues disponibles
Les langues disponibles
OVENUSE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
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On those models with bottom vents, do not block or cover
the oven bottom vents.
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Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
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To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
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.
i
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
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Use temperature
and time
aluminum
recommended
in recipe.
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Light golden crusts
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Even browning
Dark aluminum
and
other bakeware
with
dark, dull and/or
nonstick
finish
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Brown, crisp
crusts
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May need to reduce baking
temperatures
25°F (15°C).
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Use suggested baking time.
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For pies, breads and casseroles,
use temperature recommended
in
recipe.
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Place rack in center of oven.
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
Position racks before turning the oven on. Do not move 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
RACK POSITION
Large roasts, turkeys, angel food, bundt
1 or 2
and tube cakes, quick breads, pies
Yeast breads, casseroles, meat and
2
poultry
Cookies, biscuits, muffins, cakes
2 or 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
POSITION ON RACK
PAN(S)
1
Center of rack.
Insulated
cookie
sheets or baking
pans
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Little or no bottom
browning
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Place in the bottom third of oven.
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May need to increase baking time.
Stainless
steel
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Light, golden
crusts
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May need to increase baking time.
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Uneven browning
Stoneware/Baking
stone
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Crisp crusts
[]
Follow manufacturer's
instructions.
Ovenproof
glassware,
ceramic
glass or ceramic
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Brown, crisp
crusts
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May need to reduce baking
temperatures
25°F (15°C).
A
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should 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.
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