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 well ventilated room.
NOTE: On model KERA205, the oven automatically adjusts for 208V operation without affecting cooking performance. Preheat times may be longer.
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.
■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" (2.5 cm) larger than the dish and that it is turned up at the edges.
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/RECOMMENDATIONS
RESULTS
Light colored | ■ Use temperature and time recommended |
aluminum | in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ May need to reduce baking temperatures | ||
other bakeware | 25°F (15°C). | ||
with dark, dull and/ | ■ Use suggested baking time. | ||
or nonstick finish | |||
■ For pies, breads and casseroles, use | |||
■ | Brown, crisp | ||
| crusts | temperature recommended in recipe. | |
|
| ■ Place rack in center of oven. | |
|
| ||
Insulated cookie | ■ Place in the bottom third of oven. | ||
sheets or baking | ■ May need to increase baking time. | ||
pans | |||
| |||
■ | Little or no |
| |
| bottom |
| |
| browning |
| |
|
| ||
Stainless steel | ■ May need to increase baking time. | ||
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s instructions. |
■Crisp crusts
Ovenproof | ■ May need to reduce baking temperatures |
glassware, ceramic | 25°F (15°C). |
glass or ceramic |
|
■ Brown, crisp |
|
crusts |
|
|
|
MeatThermometer
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.
■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" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat in 2 or 3 places.
Oven Vent
A 
A. Oven vent (on some ceramic glass models)
The oven vent should not be blocked or covered because it allows the release of hot air and moisture from the oven. Blocking or covering 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.
Oven DoorVent
A 
A. Oven door vent
Hot air and moisture escape from the door vent during certain oven modes. Some condensation may occur; however, this will not affect cooking performance.
Positioning Racks and Bakeware
IMPORTANT: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
RACKS
NOTES:
■Position racks before turning the oven on.
■Do not position racks with bakeware on them.
■Make sure racks are level.
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