USING YOUR RANGE
BAKING/ROASTING
IMPORTANT: Do not try to light the oven burner during a power failure.
1.Place the racks where you need them.
Rear
For more information, see “Positioning racks and pans” in the “Using the oven” section.
NOTE: Do not place food directly on the oven door or the oven bottom.
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
Do this step if you want to set a temperature |
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other than 350°F. Press ▲ to raise the tempera- |
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ture 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 |
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desired temperature shows on the display. | (example for bake at 375°F) |
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4.When roasting, put your food in the oven. You do not have to pre- heat 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.
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