11
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.
■
After reading the thermometer once, push it into the meat
¹⁄₂
in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
■
Check all meat in two or three places.
Oven Vent
1. Oven door vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
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
non-stick finish
■
Brown, crisp
crusts
■
May need to reduce baking
temperatures 25°F (15°C).
■
Use suggested baking time.
■
For pies, breads and casseroles, use
temperature recommended in
recipe.
■
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).
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