13
AluminumFoil
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
■Do not cover food with aluminum foil when convection or
steam-assisted cooking.
■Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
■To catch spills, place foil on rack below dish. Make sure foil is
at least ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
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.
Preheating
The time the oven takes to preheat will vary according to the set
temperature. It will also vary according to the existing oven cavity
temperature, which is measured by the oven cavity sensor. It is
normal for the temperature showing on the display and the actual
oven temperature to differ.
After a temperature is set and ENTER is pressed, the oven begins
to preheat once the door is closed. The display will alternate
between “PrE” and actual temperature as the oven preheats.
When the set temperature is reached, a tone will sound. If the
oven timer has been set, the oven time will begin to count down.
Limit opening the oven door while the oven is preheating as this
will prolong the preheating cycle.
ChangingOvenTimerorTemperature
Time and temperature can be changed during the cooking cycles.
To change time and/or temperature:
1. Press the ENTER button. The set temperature is displayed
with the “F” flashing in the display. Turn the Set Knob to the
desired temperature.
2. Press the ENTER button again. The set time is displayed wi th
the Cook Time indicator light flashing. Turn the Set Knob to
the desired time.
3. Press the ENTER button again, and the changes will take
effect.
NOTE: Changing the temperature and/or time setting is a 3-step
process. Each time the Enter button is pressed, the control
advances to the next step. It is not necessary to c hange both the
temperature and time settings. To skip a step, press the Enter
button to advance to the next step.
MeatThermometer
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should be used to
determine doneness. 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
½" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■Check all meat, poultry and fish in 2 or 3 different places.
OvenVent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. 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.
BAKEWARE/
RESULTS RECOMMENDATIONS
Light colored
aluminum
■Light golden
crusts
■Even browning
■Use temperature and time
recommended in recipe.
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.
Insulated cookie
sheets or baking
pans
■Little or no
bottom browning
■Place in the bottom third of oven.
■May need to increase baking time.
Stainless steel
■Light, golden
crusts
■Uneven browning
■May need to increase baking time.
Stoneware/Baking
stone
■Crisp crusts
■Follow manufacturer’s
instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■Brown, crisp
crusts
■May need to reduce baking
temperatures 25°F (15°C).
A.Oven vent
A