Meat Thermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance. 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.
s
Before baking or roasting, position racks according to the �Positioning Racks and Bakeware� section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. 1. On double ovens only, press UPPER OVEN or LOWER OVEN. The cavity symbol will flash indicating which oven was chosen. The left cavity symbol is the upper oven, the right cavity symbol is the lower oven. 2. Press BAKE (optional). Press the number pads to enter a temperature other than 350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C). 3. Press START. �Lo� will appear on the oven display if the actual oven temperature is under 170°F (77°C). When the actual oven temperature reaches 170°F (77°C), the oven display will show the temperature increasing in 5° increments. When the set temperature is reached, if on, one tone will sound.
After reading the thermometer once, push it into the meat ¹�� in. (2 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check pork and poultry in two or three places.
s
Oven Vent(s)
Single and Double Oven Models
1
4. Press CANCEL OFF, UPPER OVEN CANCEL / OFF or LOWER OVEN CANCEL / OFF when finished cooking.
1. Oven vent
Broiling - Maxi and Econo
1
Double Oven Models Only
1 2
Oven Cavity Symbol
3
1. Upper oven 2. Oven vent 3. Lower oven
1. Broil heat
The oven vent(s) should not be blocked or covered since they allow the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent(s).
Broiling uses direct radiant heat to cook food. During maxi broiling, both the inner and outer broil elements heat. During econo broiling, only the inner broil element heats. The element(s) cycle on and off in intervals to maintain the oven temperature. If the oven door is opened during broiling, the broil element(s) will turn off immediately and come back on once the door is closed. s Use only the broiler pan and grid provided. It is designed to drain juices and help prevent spatter and smoke. Do not use the broiler pan without the grid.
s
Baking and Roasting
1
For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning. Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling. Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned. After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
s
2
s
Oven Cavity Symbol 1. Broil heat 2. Bake heat
s
During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain the oven temperature. If the oven door is opened during baking or roasting, the broil elements will turn off immediately and the bake element will turn off in two minutes. They will come back on once the door is closed.
