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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|
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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 slightly. | |
dark, dull and/or | ■ | Use suggested baking time. | |
nonstick finish | |||
■ | For pies, breads and casseroles, | ||
■ Brown, crisp | |||
| use temperature recommended in | ||
crusts |
| ||
| recipe. | ||
|
| ||
| ■ 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
■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 |
|
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures slightly. | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. Follow manufacturer's directions for using a meat thermometer.
Oven Vent
A
A. Oven vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the 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.
Bake
The BAKE function is ideal for baking, roasting or heating foods.
During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature.
To Bake:
Before baking, position racks according to the “Positioning Racks and Bakeware” section.
For baking, allow the range to preheat before placing food in the oven.
1.Press BAKE.
2.Select the oven temperature using the Quickset pads.
OR
Enter the desired temperature using the number pads. The temperature can be set from 170°F (80°C) to 550°F (288°C) in 5°F (1° in Celsius) increments.
3.Press ENTER to set.
After 3 seconds, the oven will begin to preheat. “BAKE” and “PREHEAT” will appear in the display along with “100°” (“38°” in Celsius) or the actual oven temperature, whichever is higher.
The temperature in the display will increase in 1° increments until the oven reaches the preset temperature. Allow about 15 minutes for the oven to preheat.
When the oven is preheated, the oven will beep and “PREHEAT” will disappear from the display.
To change the oven temperature during cooking, press BAKE and select a displayed temperature or use the number pads to enter the desired temperature.
4.Press CANCEL when finished cooking. Remove food from the oven.
Broil
Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
■For best results, use a broiler pan and grid. They are designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a Premium Broil Pan and Roasting Rack, a set may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.
■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 avoid 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.
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