Amana AGR3311WDW Use and Care - Page 8
Oven Use - model
UPC - 883049185231
View all Amana AGR3311WDW manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 8 highlights
OVEN USE 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 wellventilated room. Aluminum Foil IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner. ■ On those models with bottom vents, do not block or cover the oven bottom vents. ■ For best cooking results, do not cover entire rack with foil because air must be able to move freely. ■ 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. Positioning Racks and Bakeware 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 on the oven. ■ 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 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. BAKEWARE/ RESULTS RECOMMENDATIONS Light colored ■ aluminum ■ Light golden crusts ■ Even browning Use temperature and time recommended in recipe. Dark aluminum and other bakeware with dark, dull and/or nonstick finish ■ Brown, crisp crusts ■ May need to reduce baking temperatures slightly. ■ Use suggested baking time. ■ For pies, breads and casseroles, use temperature recommended in recipe. ■ Place rack in center of oven. Insulated cookie sheets or baking pans ■ Place in the bottom third of oven. ■ May need to increase baking time. ■ Little or no bottom browning Stainless steel ■ Light, golden crusts ■ Uneven browning ■ May need to increase baking time. Stoneware/Baking stone ■ Crisp crusts ■ Follow manufacturer's instructions. Ovenproof glassware, ceramic glass or ceramic ■ Brown, crisp crusts ■ May need to reduce baking temperatures slightly. 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. 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. Oven Vent A 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. 8