17
Oven Air Vents
Never block the vents (air openings) of the range. They
provide the air inlet and outlet that are necessary for the
range to keep cool and operate properly with correct
combustion.
Air openings are located at the rear of the cooktop, at
the top and bottom of the oven door, and at the bottom
of the range.
Vent appearance and location vary.
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Cooking Modes (Cont.)
Frozen Pizza
The Frozen Pizza modes are designed to cook
frozen pizzas. Most pizzas will cook within package
recommended times. Adjust cooking time according to
individual preferences. Press
Cooking Options
and
select
Frozen
then follow any display prompts to access
this mode.
Use Frozen Pizza Single when cooking on a single rack.
This mode does not require preheating the oven. Food
should be placed in the oven before or immediately upon
starting this mode.
Use Frozen Pizza Multi when cooking on two racks
simultaneously. This mode includes a preheating cycle to
prepare the oven for multi-rack baking.
Warm
Warm mode is designed to keep hot foods at a higher
temperature for up to 3 hours. Preheating is not required.
Do not use warm to heat cold food other than crisping
crackers, chips, or dry cereal. It is also recommended
that food not be kept warm for more than 2 hours. Press
the
Warm
pad and then press
Start/Enter.
Proof
Proof mode is designed for rising (fermenting and
proofing) bread doughs. Cover dough well to prevent
drying out. Bread will rise more rapidly than at room
temperature.
NOTE:
Do not use the Proof mode for
warming food or keeping food hot. The proofing oven
temperature is not hot enough to hold foods at safe
temperatures. Press
Cooking Options
and select
Proof
then follow any display prompts or press the
Proof
pad
(on some models) to access this mode.
Oven Probe
Internal food temperature is frequently used as an
indicator of doneness, especially for roasts and poultry.
The Probe mode monitors the internal food temperature
and turns the oven off when the internal food
temperature reaches the programmed temperature.
Always check the temperature at multiple locations in
the food with a food thermometer after cooking to ensure
that all portions of the food have reached the minimum
safe internal temperature for that food.
Proper Probe Placement
After preparing the meat and placing it on the cooking
pan follow these instructions for proper probe placement.
■ Insert the probe into the food, so that the tip of the
probe will rest in the center of the thickest part of
the food. For best performance the probe should
be fully inserted into the food. If the probe is not
located properly, it may not accurately measure the
temperature of the coolest portion of the food. Some
foods, particularly small items, are not well suited for
cooking with the probe due to their shape or size.
■ The probe should not touch bone, fat or gristle.
■ For whole poultry insert the probe into the thickest
part of the breast.
■ For boneless roasts, insert the probe into the center
of the roast.
■ For bone-in ham or lamb, insert the probe into the
center of the lowest large muscle or joint.
■ For casseroles or dishes such as meatloaf, insert the
probe into the center of the dish.
■ For fish, insert the probe from just above the gill into
the meatiest area, parallel to the backbone.
WARNING
Consuming undercooked food can result in foodborne illness. Use probe according to
the following instructions to ensure all portions of the food reach minimum safe cooking temperatures.
Recommendations for minimum safe food temperatures can be found at
foodsafety.gov or IsItDoneYet.gov.
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