BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF | POSITION ON RACK |
PAN(S) |
|
|
|
1 | Center of rack. |
|
|
2 | Side by side or slightly staggered. |
|
|
3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
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 ¹⁄₂ in. (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.
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 |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
OvenVent
1 
1. Oven Vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Doing so will cause poor air
Dark aluminum and other bakeware with dark, dull and/or nonstick finish
■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.
circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.
The element can be used when the oven is in use as long as the cookware does not extend more than 1 in. (2.5 cm) over the element.
BakingandRoasting
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 |
glassware, | temperatures 25°F (15°C). |
ceramic glass |
|
or ceramic |
|
■Brown, crisp crusts
Before baking and roasting, position the 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.
To Bake or Roast:
1.Push in and turn the oven control knob to the desired temperature setting. The OVEN HEATING light will turn on.
On some models, set the oven selector to BAKE and turn the oven temperature control knob to the desired temperature setting. The OVEN ON indicator light will turn on and will turn off once the oven is preheated.
2.Place food in oven.
The bake and broil elements will turn on and off to keep the oven temperature at the setting. The OVEN HEATING indicator light will turn on and off with the elements.
3.Push in and turn oven control knob to OFF when finished.
On some models, turn both the oven selector and oven temperature control knob to OFF. The OVEN ON indicator light will turn off.
10