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BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
allow 2" (5 cm) of space around bakeware and oven walls. Use
the following chart as a guide.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
■
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
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After reading the thermometer once, push it into the meat
½" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■
Check all meat in 2 or 3 places.
Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the vent
will cause poor air circulation, affecting cooking and cleaning
results. Do not set plastics, paper or other items that could melt
or burn near the oven vent.
On coil element models, the element can be used when the oven
is in use as long as the cookware does not extend more than
½" (1.3 cm) over the element.
Baking and Roasting
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. The bake oven indicator light will light up.
2. Set the temperature (optional).
Press TEMP/TIME “up” or “down” arrow pad to set a
temperature other than 350°F (177ºC) in 5°F (3ºC) amounts.
The bake range can be set between 170°F (77ºC) and 500°F
(260ºC).
When the oven temperature is greater than 170°F (77ºC), no
preheat conditioning time will be shown in the display.
The preheat conditioning time will not change if the
temperature is reset before the countdown time ends.
If baking and roasting while the minute timer is counting
down, the set temperature can be seen for 5 seconds by
pressing BAKE.
NUMBER
OF PAN(S)
POSITION ON RACK
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■
Light golden
crusts
■
Even browning
■
Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■
Brown, crisp
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
■
Use suggested baking time.
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For pies, breads and casseroles,
use temperature recommended in
recipe.
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Place rack in center of oven.
Insulated cookie
sheets or baking
pans
■
Little or no
bottom browning
■
Place in the bottom third of oven.
■
May need to increase baking time.
Stainless steel
■
Light, golden
crusts
■
Uneven browning
■
May need to increase baking time.
Stoneware
■
Crisp crusts
■
Follow manufacturer’s
instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■
Brown, crisp
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
A. Oven vent (ceramic
glass model)
A. Oven vent (coil
element model)
A
A
