USING YOUR RANGE
BAKING/ROASTING (CONT.)
3. Put your food in the oven.
During baking/roasting, the elements will turn on and off to keep the oven temperature at the setting.
NOTE: The top element helps heat during bak- ing/roasting, but does not turn red.
4. After baking/roasting, turn the oven control knob | TURN | YOU SEE |
to OFF. |
| OVEN ON and |
|
| |
|
| HEATING lights |
| BROIL | WARM |
|
| go out. |
|
| 200 |
| CLEAN |
|
|
| 250 |
|
| 300 |
|
| 350 |
| 500 | 400 |
|
| 450 |
Saving energy | Roasting meats and poultry | |
•To avoid loss of heat, open the oven door as little as possible.
•Use a timer to keep track of cooking time.
•Plan your meals for the most efficient use of the oven by cooking more than one food at a time, or baking while the oven is still hot after cooking a meal.
•For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better.
•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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