BAKEWARE
To cook food evenly, hot air must be able to circulate. 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. |
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
■On those models with bottom vents, do not block or cover the oven bottom vents.
■Do not cover entire rack with foil because air must be able to move freely for best cooking results.
■To catch spills, place foil on rack below dish. Make sure foil is at least ¹⁄₂" (1.3 cm) larger than the dish and that it is turned up at the edges.
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/RESULTS | RECOMMENDATIONS | |
|
| |
Light colored | ■ Use temperature and time | |
aluminum | recommended in recipe. | |
■ | Light golden crusts |
|
■ | Even browning |
|
BAKEWARE/RESULTS | RECOMMENDATIONS | |
|
| |
Stoneware/Baking | ■ Follow manufacturer’s | |
stone | instructions. | |
■ | Crisp crusts |
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|
| |
Ovenproof glassware, | ■ May need to reduce baking | |
ceramic glass or | temperatures 25°F (15°C). | |
ceramic |
| |
■ | Brown, crisp crusts |
|
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.
Oven Vent
A
A. Oven vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the oven vent will cause poor air circulation, affecting cooking and
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.
cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
Baking and Roasting
IMPORTANT: Do not place food or cookware directly on the oven door or the oven bottom.
Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section.
Insulated cookie | ■ Place in the bottom third of | |
sheets or baking pans | oven. | |
■ Little or no bottom | ■ May need to increase baking | |
| browning | time. |
|
| |
Stainless steel | ■ May need to increase baking | |
■ | Light, golden crusts | time. |
| ||
■ | Uneven browning |
|
To Bake or Roast:
1.Touch BAKE.
Touch TEMP “up” or “down” arrow pads to set a temperature other than 350°F (177°C) in 5°F (3°C) amounts. The bake range can be set between 170°F and 500°F (77°C and 260°C).
2.Touch START/ENTER.
The temperature can be changed at any time after this step by touching the TEMP/TIME “up” or “down” arrow pads. START/ENTER does not need to be touched again. If baking/ roasting while the Timer is counting down, the set baking/ roasting temperature can be displayed for 5 seconds by touching BAKE.
3.Touch OFF/CANCEL when finished.
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