POSITION ON RACK Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
s
Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle. After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat, poultry and fish in 2 or 3 different places.
s
s
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. s On those models with bottom vents, do not block or cover the oven bottom vents.
s
Oven Vent
A
Do not cover entire rack with foil because air must be able to move freely for best cooking results. To catch spills, place foil on rack below dish. Make sure foil is at least ¹��" (1.3 cm) larger than the dish and that it is turned up at the edges.
s
A. Oven vent
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 Light colored aluminum s Light golden crusts
s
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.
RECOMMENDATIONS
s
Baking and Roasting
IMPORTANT: Do not place food or cookware directly on the oven door or the oven bottom. Before baking and roasting, position racks according to the �Positioning Racks and Bakeware� section.
Use temperature and time recommended in recipe.
Even browning
s s s
Dark aluminum and other bakeware with dark, dull and/or nonstick finish s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time. May need to increase baking time.
To Bake or Roast:
1. Touch BAKE. Touch TEMP �up� or �down� arrow pads to set a temperature other than 350°F (177°C) in 5°F (3°C) amounts. The bake range can be set between 170°F and 500°F (77°C and 260°C). 2. Touch START/ENTER. The temperature can be changed at any time after this step by touching the TEMP/TIME �up� or �down� arrow pads. START/ENTER does not need to be touched again. If baking/ roasting while the Timer is counting down, the set baking/ roasting temperature can be displayed for 5 seconds by touching BAKE. 3. Touch OFF/CANCEL when finished.
s
Insulated cookie sheets or baking pans s Little or no bottom browning Stainless steel s Light, golden crusts
s
s s
s
Preheating
After START/ENTER is touched, the oven will enter a timed preheat conditioning cycle. The Temp, Bake, and On indicator lights will light up. The Electronic Oven Control automatically selects the conditioning cycle time based on the oven temperature selected. The conditioning cycle time will not change if the temperature is reset before the cycle countdown ends. The preheat conditioning cycle is complete and the oven is ready to use when a 1-second tone sounds, the cycle countdown ends, and the set temperature is displayed. Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ. Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
Uneven browning
s
Stoneware/Baking stone
s
Crisp crusts
s
Follow manufacturer�s instructions. May need to reduce baking temperatures 25°F (15°C).
Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance.
