USING YOUR RANGE
BAKING/ROASTING
1.Place the racks where you need them.
For more information, see “Positioning racks and | Front of rack |
pans” on page 9. |
Rear of rack
2.Set the oven selector to BAKE and the oven temperature control knob to the baking/roasting temperature you want.
The oven heating indicator light will come on. The oven is preheated when the oven heating indicator light first goes off.
NOTE: Do not preheat the oven when roasting.
TURN | TURN |
|
OFF | OFF |
|
| BROIL |
|
| 500 | 150 |
BROIL |
| |
BAKE |
| |
|
| 200 |
| 450 |
|
| 400 | 250 |
|
| |
| 350 | 300 |
3. Put your food in the oven.
During baking/roasting, the elements will turn on and off to keep the oven temperature at the setting. The oven heating indicator light will turn on and off with the elements.
NOTE: The top element helps heat during baking/roasting, but does not turn red.
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 touch- ing bone, fat, or the bottom of the pan.
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