USING YOUR RANGE
BAKING/ROASTING (CONT.)
3.Put your food in the oven.
During baking/roasting, the burner will turn on and off to keep the oven temperature at the setting.
4. After baking/roasting, push and turn the oven | PUSH AND TURN | YOU SEE | |
control knob to OFF. |
|
| OVEN ON and |
|
|
| |
| BROIL | WARM | HEATING lights |
|
| 200 | go out. |
| CLEAN | 250 |
|
|
| 300 |
|
|
| 350 |
|
| 500 | 400 |
|
|
| 450 |
|
Saving energy
•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.
Roasting meats and poultry
•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.
•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.
13
