Maytag MEW9527DS Use & Care Guide - Page 9

Rack positions for 30" (76.2 cm) and 27" (68.6 cm) Convection and Non-Convection ovens 1-rack baking: 3 2-rack baking in single or upper oven: 2 and 5 Most 2-rack baking in lower oven: 2 and 5 Roasting small cuts of meat and poultry: 2 Roasting large cuts of meat and poultry: 1 Rack positions and pan placement for layer cakes in 30" (76.2 cm) Convection and Non-Convection ovens For best results when baking layer cakes on 2 racks, use racks 2 and 5 in the single or upper oven. Place the cakes on the racks as shown. For best results when baking layer cakes on 2 racks in the lower oven, use racks 3 and 5. Place the cakes on the racks as shown. BAKEWARE/ RESULTS RECOMMENDATIONS 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 ■ Little or no bottom browning ■ Place in the bottom third of oven. ■ May need to increase baking time. 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. Rack positions and pan placement for layer cakes in 27" (68.6 cm) Convection and Non-Convection ovens A For best results when baking layer cakes on 2 racks in the upper and lower oven, use racks 2 and 5. Place the cakes on the racks B as shown. C Oven Vent(s) D E F 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. G Single and Double Oven A. Control panel B. Oven vent C. Single oven or upper double oven G. Bottom vent Double Oven D. Upper oven E. Oven vent F. Lower oven G. Bottom vent The oven vent(s) should not be blocked or covered since they allow the inlet of fresh air into the cooling system. Also, the bottom vent should not be blocked or covered since it allows the inlet of fresh air into the cooling system and the outlet of hot air from the cooling system. Blocking or covering vents will cause poor air circulation, affecting cooking, cleaning and cooling results. 9