USING YOUR RANGE
BAKING/ROASTING
1.Place racks where you need them. For more information, see “Posi- tioning racks and pans”
3.When baking, preheat the oven for 10 minutes, then put your food in the oven.
NOTE: Do not place your
Front
Rear
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food directly on the oven bottom. If you want, place the food on the rack at the extra rack position.
During baking/roasting, the oven burner will turn on and off to keep the same temperature setting.
2.Push in and turn the oven temperature control knob counterclockwise to the baking/roasting temperature you want.
The oven burner will light by itself in
4.After baking/roasting, turn the oven temperature control knob clockwise to OFF.
Save energy and save money
•“Oven peeking” can make cooking times longer and affect food quality.
•Rely on a timer to keep track of cooking time.
•Plan your meals for the most efficient use of the oven by cooking more than one food at a time.
•If possible, plan to bake while the oven is still hot after cooking.
•You don’t have to preheat the oven when broiling or roasting.
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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