![BAKING/ROASTING](/images/new-backgrounds/73360/7336025x1.webp)
USING YOUR RANGE
BAKING/ROASTING
1.Place the racks where you need them. For more information, see “Positioning racks and
Front | pans” in “Using the Oven” |
| earlier in this section. |
IMPORTANT: Do not try to light the oven burner during a power failure. Never place food or cookware directly on the oven door or the oven bottom.
Rear
2. Choose the bake setting. | PRESS | YOU SEE |
| BAKE | F |
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| BAKE |
3. Set the temperature (optional). | PRESS | YOU SEE | |
| Do this step if you want to set a temperature |
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| other than 350°F. Press ▲ to raise the | TEMP | F |
| temperature or ▼ to lower the temperature in |
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| BAKE | |
| 5°F amounts. Use these pads until the desired |
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| temperature shows on the small display. |
| (example for bake at 375°F) |
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4. When roasting, put your food in the oven. You | Roasting meats and poultry | |
do not have to preheat | • For even cooking, place the meat on a rack in a | |
the oven when roasting, | ||
unless your recipe | shallow pan. This keeps the meat out of the | |
drippings and allows the heat to circulate better. | ||
recommends it. | ||
• Use a meat thermometer for the most accurate | ||
NOTE: The oven will cook | ||
normally even though the | doneness. Insert it so the tip is in the center of | |
preheat conditioning timer | the largest muscle or thickest portion of the meat | |
is displayed. | or poultry. Make sure the thermometer is not | |
| touching bone, fat, or the bottom of the pan. |
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