USING YOUR RANGE
BAKING/ROASTING
1.Place the racks where you need them in the oven.
For more information, see the “Positioning racks | Front of rack |
and pans” section. |
Rear of rack
2. Choose the bake setting. | PRESS | YOU SEE |
The bake indicator light will light up. |
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ON
BAKE
3. Set the temperature (optional). | PRESS | YOU SEE | ON |
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Do this step if you want to set a temperature |
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other than 350°F. Press ▲ to raise the temper- |
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ature or ▼ to lower the temperature in 5°F |
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amounts. You can set a temperature anywhere |
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from 170°F to 500°F. Use these pads until the | (example for bake at 375°F) | ||||
temperature you want shows on the display. | |||||
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4. When roasting, put your food in the oven. |
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You do not have to preheat the oven when |
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roasting, unless your recipe recommends it. |
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During baking/roasting, the elements will turn on |
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and off to keep the oven temperature at the setting. |
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NOTE: The top element helps heat during |
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baking/roasting, but does not turn red. |
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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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