19
OVENUSE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
NOTE: This oven automatically adjusts for 208V operation
without affecting cooking performance. Preheat times may be
longer.

AluminumFoil

IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
■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.

Meat Thermometer

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.

TemperatureProbe

(onconvection mo dels)

The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
It should not be used during full and center broiling, convection
broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven
when removing food.
To U se:
Before using, insert the probe into the center of the thickest
portion of meat or into the inner thigh or breast of poultry, away
from fat or bone at an angle as shown in following diagram. Place
food in oven and connect the temperature probe to the jack.
Keep probe as far away from heat source as possible. Close oven
door.
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.Temperature probe jack
B.Temperature probe
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
A
B