Aluminum Foil
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
■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.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
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.
ChangingOven Timer or Temperature
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 with 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.
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.
NOTE: Changing the temperature and/or time setting is a
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
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s | |
stone | instructions. | |
■ | Crisp crusts |
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| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
| |
■ | Brown, crisp |
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| crusts |
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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.
Oven Vent
A
A. Oven vent
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.
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