USING YOUR RANGE
BAKING/ROASTING (CONT.)
4. When roasting, put your food in the oven.
You do not have to preheat the oven when roasting, unless your recipe recommends it.
Roasting meats and poultry
•For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the
drippings 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.
5. Press START/ENTER. | PRESS | YOU SEE |
|
A preheat conditioning time counts down the |
|
|
|
approximate preheat time after the oven | START | F |
|
temperature has been set and the start pad has | ENTER | HEAT | ON |
been pressed. The oven control automatically | 5 SEC | BAKE | |
BROIL |
| ||
sets preheating times based on the oven |
| (example for set temperature | |
temperature you select: |
| of 350°F) |
|
•For 245°F and less, the preheating time is
2 minutes, 30 seconds. | YOU SEE |
•For
•For above 450°F, the preheating time is 6 minutes, 30 seconds.
As the preheat conditioning ends, the selected oven temperature replaces “PrE” on the display and the time of day reappears. You will hear a
F
HEAT
BAKE ON BROIL
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