BAKEWARE
Hot air must be able to circulate around food to cook evenly, so allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF | POSITION ON RACK |
PAN(S) |
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1 | Center of rack. |
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2 | Side by side or slightly staggered. |
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3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. 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" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat, poultry and fish in 2 or 3 different places.
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 |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
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
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.
results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
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.
Baking and Roasting
Before baking and roasting, position racks according to the
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s | |
stone | instructions. | |
■ | Crisp crusts |
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Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
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■ | Brown, crisp |
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| crusts |
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“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 recommended in the recipe.
To Bake or Roast:
1.Press BAKE. The bake oven indicator light will light up.
2.Set the temperature (optional).
Press TEMP/TIME “up” or “down” arrow pad to set a temperature other than 350°F (177ºC) in 5°F (3ºC) amounts. The bake range can be set between 170°F (77ºC) and 500°F (260ºC).
When the oven temperature is greater than 170°F (77ºC), no preheat conditioning time will be shown in the display.
The preheat conditioning time will not change if the temperature is reset before the countdown time ends.
If baking and roasting while the minute timer is counting down, the set temperature can be seen for 5 seconds by pressing BAKE.
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