8
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, 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 appliance.
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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.
Baking and Roasting
Before baking and roasting, position the racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
To Bake or Roast:
1. Turn the oven control knob to the desired temperature
setting.
2. Preheat oven 8 to 12 minutes.
3. Place food in oven. The bake element will turn on and off to
maintain cooking temperature.
4. Turn oven control knob to OFF when finished.
Broiling
Broiling uses direct radiant heat to cook food.
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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 12500100.
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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.
preheat the oven for 4 minutes before putting food in unless
otherwise recommended in the recipe. Position food on grid in
the broiler pan, then place it in the center of the oven rack.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
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Light golden crusts
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Even browning
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Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
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Brown, crisp
crusts
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May need to reduce baking
temperatures slightly.
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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
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Little or no bottom
browning
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Place in the bottom third of oven.
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May need to increase baking time.
Stainless steel
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Light, golden
crusts
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Uneven browning
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May need to increase baking time.
Stoneware/Baking
stone
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Crisp crusts
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Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
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Brown, crisp
crusts
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May need to reduce baking
temperatures slightly.
A. Oven vent
A
