The bakeware matena] affects cooking results Follow manufacturer's recommendations and Jse the bakeware size
recommended in the recioe. Use the following chart as a guide
1
BAKEWARE/
RESULTS
Light colored aluminum
•Light golden
crusts
•Even browning
Dark aluminum
and other bakeware with
dark, dull and/or
•Brown cesp
crusts
Insulated cookie
sheets or baking
pans
•L_ttle or no
DO[tOm browning
Stainless steel
•Light, golden crusts
•Uneven browning
RECOMMENDATIONS
•Use temoerature and time recommended in recede
•May need to reduce baking temperatures 25°F (15°Ci
•Use sugges[ea baking eme
•For oies. breads and casseroles use temperature recommended in
recede
•Place rack in center of oven.
•Place in the bottom third of oven
•May need to increase baking ume.
•May need to increase baking time
1. Oven Vent
The oven vent releases hot air and moisture from the oven ana should not be blocked or covered. Doing so will cause Door air circulation affecting cooking and cleaning results. Never set DlaStiCS paper or other items that could melt or burn near the oven vent.
Baking and Roas ng
ULTRABAKE TM Temperature Management System
The ULTRABAKE system electronically regulates the oven heat levels during preheat and bake to maintain a DrecBe temperature range for optimal cooking results The bake and broil burners
cycle on aria off in intervals. This feature is automatically activated when the oven is in use
•When using the oven for the first time t is necessary to light the surface burners first to purge air from the gas lines
•Do no[ try to light the oven burner during a power failure.
•Do not place food or bakeware directly on oven door or oven DoEom
To Bake or Roast:
Before baking ana roasting DOS[nonme racks according to the "Positioning Racks and Bakeware" section. When roasting, it is not necessary [o wait for the oven to oreheat before putting food
Stoneware | • | Follow manufacturer's instructions. | ||
• | Criso | crusts |
|
|
Ovenproof | • | May neea to reauce baking | ||
glassware, |
| temperatures 25°F (15°CI | ||
ceramic | glass or |
|
| |
ceramic |
|
|
| |
•Brown. crisp
crusts
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry, The internal temoerature, not aDDearance, is what counts A meat
thermometer B not supplied with this appliance
•Insert the thermometer into the center of the thickest por[_on
of the meat or inner thigh or breast of poultry. The tie of the thermometer should not touch fat. Done or gristle.
•After reading the thermometer once. oush it into the meat V2in (1.25 cmJ more and read again, If the temoerature
aroos, cook the meat or ooultry longer.
•Check all meat in two or three places
in Jnless recommended in the recipe.
1.Press BAKE
Press the TEMP "up" or "down" arrow pad to enter a [emoerature other than 350°F (175°C1. The bake range can De set between 170°F and 500°F (75°C and 260°C]
2.Press START/ENTER,
A oreheat time will count down and PrE HEAt" will appear on the oven display if the actual oven temperature is unaer 170°F .75°C1.
When the actual oven [emDerature reaches 170°F (75°C) the timer will conenue couneng down. The temperature setting can be changea any time after Dressing START/ENTER
While the oven is in the preheat mode the set tempera[ure can De seen for 5 seconds by pressing 3AKE
When the set temoerature is reached if tones are enabled one tone will senna
3.Press OFF/CANCEL when finished cooking
13
