OVENCOOKINGTIPScontinued
The oven racks are designed
with stop locks, a BUMP IN
convenience as BACK well as a safety
precaution for placing foods in or
removing foods from the oven.
When the racks
are placed correctly in the oven, the guides have a bump to prevent the racks from tilting. Your oven has four (4) rack positions that may be used during cooking.
The top position is only a guide. It cannot be used as a rack position.
1. Set the OVEN | OFF |
CONTROL | KNOB to |
the desired temperature.
2.When baking is finished, \V J turn the OVEN
CONTROL KNOB to the "OFF" position.
Roasting is cooking tender cuts of meats with dry heat. It is not necessary to preheat your oven before roasting.
4 | _4 | \ |
3 | _3 |
|
2 |
| 2 |
Always place oven racks in the proper position while oven is cool.
You may feel that your new oven cooks
differently than the oven it replaced. We recommend that you use your new oven a few
weeks to become more familiar with it, following the times given in your recipes as a guide. See Do It Yourself Adjustment at the back of this manual to make the adjustment if you feel your oven is too hot or too cool for your cooking preference.
GENERAL ROASTING INSTRUCTIONS
1, Place meat (fatty side up) on a roasting rack or in a shallo w pan about the same size of the meat.
2.Place pan in No. I or No. 2 rack position.
3.Set the OVEN CONTROL KNOB to the desired temperature.
Remember:
Most meats continue to cook internally after being taken out of the oven.
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