Manual

Oven Racks
The oven has three racks. All racks are designed with a lock-
stop edge.
To remove:
1. Pull forward to the "stop"
position.
2. Lift up on the front of the
rack and pull out.
To replace:
1. Place rack on the rack support in the oven.
2. Tilt the front end up slightly; slide rack back until it clears
the lock-stop position.
3. Lower front and slide into the oven.
Rack Positions
RACK 7 (highest position):
For toasting bread or
broiling thin, non-fatty
foods.
RACK 6: Used for most
broiling and multiple rack
baking.
RACK 5: For multiple rack
baking.
Three-rack
Convection Baking
Bottom
RACK 4: Used for most baked goods on a cookie sheet or
jelly roll pan, fruit pies, or frozen convenience foods. Also
used for broiling chicken pieces or for multiple rack baking.
RACK 3: For casseroles, baking loaves of bread, bundt cakes
or custard pies.
RACK 2: Used for roasting small cuts of meat, frozen pies,
dessert souffles or angel food cake. Also used for multiple
rack baking.
RACK 1: Used for roasting large cuts of meat and poultry.
Oven Bottom: Place oven rack on raised sides of oven
bottom. Use for additional space when cooking large oven
meals.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 3 and 6.
Three rack (convection only): Use rack positions 2,/4 and 6
(see illustration).
Notes:
• When convect baking on two or three racks (select
models), check foods at the minimum suggested time to
avoid over-browning or over-cooking.
• Do not cover an entire rack with aluminum foil or place foil
on the oven bottom. Baking results will be affected and
damage may occur to the oven bottom.
Baking Layer Cakes on Two Racks
19