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 |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ | May need to reduce baking | |
other bakeware with |
| temperatures 25°F (15°C). | |
dark, dull and/or | ■ | Use suggested baking time. | |
nonstick finish | |||
■ For pies, breads and casseroles, | |||
■ Brown, crisp | |||
| use temperature recommended in | ||
crusts |
| ||
| recipe. | ||
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| ■ Place rack in center of oven. | ||
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| |
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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| ||
■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s instructions. | |
stone |
| |
■ | Crisp crusts |
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|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
MeatThermometer
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.
■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.
Temperature Probe
(on convection models)
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe. Do not touch broil element.
Failure to follow these instructions can result in burns.
The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during full and center broiling, convection broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven when removing food.
To Use:
Before using, insert the probe into the center of the thickest portion of meat or into the inner thigh or breast of poultry, away from fat or bone at an angle as shown in following diagram. Place food in oven and connect the temperature probe to the jack. Keep probe as far away from heat source as possible. Close oven door.
B
A
A. Temperature probe jack
B. Temperature probe
1.Press the number pads to enter a probe temperature. The probe temperature can be set between 130°F and 190°F (54°C and 88°C).
2.Press BAKE, CONVECT BAKE or CONVECT ROAST.
Press number pads to enter a temperature other than the one displayed.
3.Press START.
The set oven temperature will appear on the oven display throughout cooking.
“Lo°” will appear as the probe temperature until the internal temperature of the food reaches 130°F (54°C). Then the display will show the temperature increasing in 1°F increments.
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