BAKING/ROASTING
1. Place racks where you need them. For more information, see “Posi- tioning racks and pans” on pages 10and 11.
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Rear
3.When baking, preheat the oven for 10 minutes, then put your food in the oven. NOTE: Do not place your food directly on the oven bottom. If you want, place the food on the rack at the extra rack position. During baking/roasting, the oven burner will turn on and off to keep the same temperature setting.
2I. Push in and turn the oven temperature control knob counterclockwise to the baking/roasting temperature you want. The oven burner will light by itself in
iflerpysavingtips
0“Oven peeking” can make cooking times longer and affect food quality.
0Rely on a timer to keep track of cooking time.
0Plan your meals for the most efficient use of the oven by cooking more than one food at a time.
0If possible, plan to bake while the oven is still hot after cooking.
0You don’t have to preheat the oven when broiling or roasting.
4.After baking/roasting, turn the oven temperature control knob clockwise to OFF.
Roastingtips
0 For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the drip- pings and allows the heat to circulate better.
0 Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan.
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