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sing and Caring for Your Oven
How to determine the amount
of adjustment needed
The following chart tells you how much
to adjust the offset temperature to get
the desired cooking results. You can
determine cooking results by amount of
browning, moistness, and rising times
for baked foods.
ADJUST BY
TO COOK THIS NUMBER
FOOD ... OF DEGREES
A little more +5°F to +10°F
(+3°C to +6°C)
Moderately more +15°F to +20°F
(+8°C to +11°C)
Much more +25°F to +35°F
(+14°C to +19°C)
A little less -5°F to -10°F
(-3°C to -6°C)
Moderately less -15°F to -20°F
(-8°C to -11°C)
Much less -25°F to -35°F
(-14°C to -19°C)
The Temperature Probe is the most accurate
guide to the degree of doneness of meat. Use
it when baking, roasting any type of meat or
poultry, or cooking casseroles with liquid.
NOTES:
• Do not use the Temperature Probe when • Insert probe away from bone, fat and
broiling, convection broiling, dehydrating, gristle. At end of cooking time, reinsert probe
or raising bread, in a different place to confirm doneness.
• Unplug the Temperature Probe before
self-cleaning the oven.
1. Insert probe into food.
Insert the probe into the center of the
thickest portion of meat or into the inner
thigh or breast of poultry.
2. Put food in oven.
Place meat on the convection roasting
rack, place rack on broiler pan, and
place pan in the center of the oven.
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