Using your Range
Cooking using the timer (Delayed baking)
The timer can be used to turn just one oven or both on and off automatically. The start and stop time must be the same for both ovens but different cooking temperatures can be set.
If you want to turn one of the ovens on at the same time as the timer is set for automatic cooking, you must wait until the timer has turned on the oven/ ovens first. Then you can adjust either of them manually in the normal way.
You can set the oven for a combined delay and cook cycle of up to 11 hours 59 minutes.
If you want to cook more than one dish, choose dishes that require approximately the same time. However, dishes can be ‘slowed down’ slightly by using small containers and covering them with aluminum foil, or ‘speeded up’ slightly by cooking smaller quantities or placing in larger containers. Never allow aluminum foil to contact the heating elements.
Very perishable foods such as pork, dairy products or seafood should be avoided if a long delay period is planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as fermentation may take place.
To avoid curdling, cream should be added to dishes just before serving.
Fresh vegetables, which may discolor during a delay period, should be coated in melted fat or immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on top of uncooked pastry are only satisfactory if there is a short delay period. Dishes containing leftover cooked meat or poultry should not be cooked automatically if there is a delay period.
Whole poultry must be thoroughly defrosted before placing in the oven.
Check that meat and poultry are fully cooked before serving.
Automatic cooking is not recommended for baked items that require a
Both ovens
Before using for the first time, to dispel manufacturing odors turn the ovens to 400°F (204°C) and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows for example.
The wire racks should always be pushed firmly to the back of the oven.
Bakeware, meat pans etcetera should be placed level centrally on the oven’s wire racks. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size for a baking sheet is 14¼” wide by 12” deep.
Always place baking sheets with the widest part across the oven.
Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened.
When opening the oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
•Always leave a ‘fingers width’ between dishes on the same rack. This allows the heat to circulate freely around them.
•Cover meat when cooking to avoid fat splashes.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Sufficient heat rises out of the oven while cooking to warm plates in the broiler compartment.
•If you want to brown the base of a pastry dish, preheat the baking sheet for 15 minutes before placing the dish in the center of the sheet or use the base heat in the Multifunction oven.
•Where dishes may boil and spill over during cooking, place them on a baking sheet.
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