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1. Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. 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.
The bakeware material affects cooking results. Follow
manufacturer's
recommendations
and use the bakeware size
recommended
in the recipe. Use the following char_ as a guide.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
•
Usetemperature and time recommended
aluminum
in recipe,
•
Light golden
crusts
•
Evenbrowning
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.
•
For pies, breads and casseroIes, use
temperature
recommended
in recipe.
•
Place rackin center of oven.
Insulated cookie
•
Place in the bottom third of oven
sheets
or baking
pans
•
May need to increase baking time.
•
Little or no
bottom
browning
Stainless steel
•
May need to increase baking time.
•
Light, golden
crusts
•
Uneven
browning
Stoneware
•
Follow manufacturer's
instructions.
•
Crisp crusts
Ovenproof
•
May need to reduce baking temperatures
glassware, ceramic
25°F (15°C).
glass or ceramic
•
Brown, crisp
crusts
ULTRABAKE
TM
Temperature
Management
System
The ULTRABAKE system electronically
regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake and broil elements
cycle on and off in intervals. This feature is automatically
activated when the oven is in use.
To Bake or Roast:
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.
1.
Press BAKE.
Press the TEMP "up" or "down" arrow pad to enter a
temperature other than 350°F (175°C). The bake range can be
set between 170°F and 500°F (75°C and 260°C).
2.
Press START.
A preheat time will count down and "PrE HEAt" will appear on
the oven display if the actual oven temperature
is under
170°F (75°C).
When the actual oven temperature reaches 170°F (75°C), the
timer will continue counting down. The temperature setting
can be changed any time after pressing START.
While the oven is in the preheat mode, the set temperature
can be seen for 5 seconds by pressing BAKE.
When the set temperature is reached, if tones are enabled,
one tone will sound.
3.
Press STOP/CLEAR when finished cooking.
•
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
•
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
•
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
•
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.
•
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.
Broiling uses direct radiant heat to cook food. Before broiling,
position rack according to 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 oven door.
To Broil:
1.
Press BROIL.
2.
Press START.
The temperature setting can be changed any time before or
after pressing START.
3.
Press STOP/CLEAR when finished.
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