IMPORTANT: Do not attempt to light the oven burner during a power failure.
1.Place racks where you need them. For more information, see “Positioning racks and pans” in the “Usingthe oven” section.
Rear
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
3.When baking, preheat the oven before putting food into it. During baking/roasting, the oven burner will turn on and off to keep the oven temperature at the selected setting.
NOTE: Do not place food directly on the oven door or the oven bottom. If you want, place the food on the rack at the extra rack position.
4. After baking/roasting, turn the oven temperature
11 | control knob clockwise |
| to OFF. |
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0 For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the drip- pings and allows the heat to circulate better.
0 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.
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0 To avoid loss of heat, open the oven door as little as possible.
0 Use a timer to keep track of cooking time.
0 Plan your meals for the most efficient use of the oven by cooking more than one food at a time, or baking while the oven is still hot after cooking
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FOOD |
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Frozen | pies, | large | 1st or 2nd | rack |
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roasts, |
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food cakes |
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Bundt | cakes, | most | 2nd | rack guide | __’ | |||
quick | breads, | yeast | from | bottom |
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breads, | casseroles, |
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meats |
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Cookies, | biscuits, | 2nd | or 3rd | rack | ||||
muffins, | cakes, | guide from | bottom | |||||
nonfrozen | pies |
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NOTE: For information on where to place your rack when broiling, see “Broiling guidelines” later in this section.
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