Baking and Roasting
ACCUBAKE® Temperature Management System
(on some models)
The ACCUBAKE system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless recommended in the recipe.
To Bake or Roast:
1.Press BAKE.
Press TEMP (▲) or (▼) to set a temperature other than 350°F (175°C) in 5° amounts. The bake range can be set between 170°F and 500°F (75°C and 260°C).
2.Press START.
The temperature can be changed after this step. START does not need to be pressed again.
3.Press OFF when finished.
Preheating
After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display. When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.
Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.
Waiting an additional ten minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
Broiling
Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
■Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door.
To Broil:
1.Press CUSTOM BROIL.
2.Press START/ENTER.
3.Press OFF/CANCEL when finished.
To Custom Broil:
1.Press CUSTOM BROIL.
2.Press TEMP “up” or “down” arrow pad to change the temperature in 5° amounts. The broil range can be set between between 300°F (150°C) and HI (525°F [275°C]).
3.Press START/ENTER.
4.Press OFF/CANCEL when finished.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil burner. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
|
| Approximate | |
| RACK | Time (minutes) | |
FOOD | POSITION | SIDE 1 | SIDE 2 |
|
| ||
|
|
|
|
Steak |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
medium rare | |||
medium | 4 | ||
well done | 4 | ||
|
|
|
|
*Ground meat patties |
|
|
|
³⁄₄ in. (2 cm) thick |
|
|
|
well done | 4 | ||
|
|
|
|
Pork chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Ham slice, precooked |
|
|
|
¹₂ in. (1.25 cm) thick | 4 | ||
|
|
|
|
Frankfurters | 4 | ||
|
|
|
|
Lamb chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Chicken |
|
|
|
3 | |||
boneless breasts | 4 | ||
|
|
|
|
Fish |
|
|
|
Fillets ¹ - ¹₂ in. | 4 | ||
|
|
| |
Steaks ³ - 1 in. | 4 | ||
|
|
| |
* Place up to 9 patties, equally spaced, on broiler grid.
12
