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Bakeware choices
Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
Ovenproof glassware,
ceramic glass, or ceramic
Insulated cookie sheets
or baking pans
Stainless steel
Stoneware
Timed cooking
The electronic clock/oven control will turn
the oven on and off at times you set, even
when you are not around.
Delayed time cooking is ideal for foods
which do not require a preheated oven,
such as meats and casseroles. Do not use
delayed time cooking for cakes, cookies,
etc. – they will not rise properly. Before
using timed cooking, make sure the
clock is set to the correct time of day.
(See the "Setting the clock" section.)
To start baking/roasting now and
stop automatically:
1. Prepare oven.
Position the oven rack(s) properly and
place the food in the oven. For correct
rack placement, see "Rack positions"
and the "Rack placement" chart.
U
sing and
BEST USED FOR
• Light golden crusts
• Even browning
• Brown, crisp crusts
• Brown, crisp crusts
• Little or no bottom
browning
• Light, golden crusts
• Uneven browning
• Crisp crusts
Do not let food sit in oven more than
one hour before or after cooking.
Doing so can result in food poisoning
or sickness.
C
Y
aring for
our
GUIDELINES
• Use temperature and time
recommended in recipe.
• May reduce baking temperature 25°F
(14°C).
• Use suggested baking time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
• May reduce baking temperature 25°F
(14°C).
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
wWARNING
Food Poisoning Hazard
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Oven
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