12
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should be used to
determine doneness. A meat thermometer is not supplied with
this range.
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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.
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Check all meat, poultry and fish in 2 or 3 different 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.
3. Press START/ENTER.
The oven control automatically sets preheating times based
on the oven temperature selected.
The temperature can be changed after this step. START/
ENTER does not need to be pressed again.
After the oven is preheated and the countdown time is
finished, a 1-second tone will sound, the ON indicator light
will go off and the set temperature will appear on the display.
4. Press OFF/CANCEL when finished.
Preheating
After START/ENTER 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 10 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 and Custom 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.
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For best results, use a broiler pan and grid. They are
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number 4396923.
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For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
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Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
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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.
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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 the 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
the broil stop position to ensure proper broiling temperature.
A. Oven vent (ceramic
glass model)
A. Oven vent (coil
element model)
A
A
