5.When finished cooking, slowly remove items.
A
B
A. Rear rack section
B. Front rack section
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.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
MeatThermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. 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" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat in 2 or 3 places.
Oven Vent
A
A 
A. Oven vent (ceramic | A. Oven vent (coil |
glass model) | element model) |
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
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.
On coil element models, the element can be used when the oven is in use as long as the cookware does not extend more than ½" (1.3 cm) over the element.
BakingandRoasting
ACCUBAKE® Temperature Management System
(on some models)
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
|
|
■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s | |
■ | Crisp crusts | instructions. |
| ||
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
|
|
|
The ACCUBAKE® system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless it is recommended in the recipe.
To Bake or Roast:
1.Press BAKE.
Press TEMP “up” or “down” arrow pads to set a temperature other than 350°F (175°C) in 5° amounts. The bake range can be set between 170°F and 500°F (75°C and 260°C).
2.Press START.
The temperature can be changed after this step.
START does not need to be pressed again on styles 2 and 3 of Electronic Oven Controls.
3.Press OFF/CANCEL when finished.
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