Kenmore 970- 6986 manual Cakes Breads, Meat probe, Example To set the Cakes or Breads features

Setting Oven Controls

Cakes Breads

The Cakes Breads functions are designed to give optimum baking performance for Cakes or Breads. These functions work well for baking cakes, brownies, pies (fresh or frozen), baked custards, cheesecakes, breads, rolls, biscuits, muffins and cornbread.

The Cakes function provides a preheat with a gentle cycling of heat giving cakes more volume and allowing delicate foods to cook more evenly.

The Breads function adds a special preheat feature to the bake cycle that thoroughly heats the oven from top to bottom to give more evenly browned foods.

Example - To set the Cakes or Breads features:

1.Arrange interior oven racks when cool. If needed Preheat oven as desired and place food in oven.

2.For Cakes, press the Cakes Breads keypad until CAKES appears in the oven control display (See Fig. 1).

For Breads, press the Cakes Breads keypad until BREADS appears in the oven control display (See Fig. 2).

3.Press .

Press to cancel Cakes or Breads function at any time.

Fig. 1 Fig. 2

Important notes:

•Dark or dull pans absorb more heat than shiny bakeware resulting in dark or overbrowning of foods. It may be necessary to reduce the oven temperature or cook time to prevent overbrowning of some foods. Dark pans are recommended for pies. Shiny pans are recommended for cakes, cookies and muffins.

•Breads will have better results baking on a single oven rack.

•Layer cakes will have best results using the Cakes function.

Baking layer cakes with 1 or 2 oven racks

For best results when baking cakes or cookies using 2 oven racks, place cookware on rack in positions 2 and 5 (6 if using the offset oven rack). For best results when baking cakes or cookies using a single offset oven rack, place rack in positions 2 or 3.

Meat probe

When cooking meat such as roasts, hams or poultry, use the meat probe function to check the internal temperature without any guesswork. For some foods, especially poultry and roasts, testing the internal temperature is the best method to insure properly cooked meats.

Important notes:

•Use ONLY the meat probe supplied with appliance. Using any other probe or device may result in damage to appliance and the meat probe receptacle.

•Never leave or store meat probe inside oven.

•Handle the meat probe carefully when inserting and removing from food or probe receptacle. Do not use tongs to pull on meat probe cable when inserting or removing from food or receptacle.

•Defrost food completely before inserting meat probe to avoid damaging probe.

•To avoid possibility of burns, after cooking carefully unplug meat probe using a pot holder to protect hands.

Proper meat probe placement:

•Always insert meat probe so that the probe tip rests in the center of the thickest part of meat. Do not allow meat probe to touch bone, fat, gristle or cookware.

•For bone-in ham or lamb, insert meat probe into the center of lowest large muscle or joint. For dishes such as meat loaf or casseroles, insert meat probe into center of food. To find center of the food visually measure using probe as a guide (See Fig. 3). When cooking fish, insert meat probe just above the gill.

•For whole poultry or turkey, insert meat probe into the thickest part of inner thigh, below the leg (See Fig. 4).

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Fig.3

Fig. 4

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