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Usingtheovenforbaking ormasting.
Toavoid possible bums, place the shelves in the desired position before you turn the oven on.
How to Set Your Oven for Baking or Roasting
[] Position tim shelf or shelves in tim
oven. If cooking on two shelves at the
same time, stagger the pans for best
heat circulation.
[] Place food in oven on center of shelf.
Allow at least 2 inches between edge
of bakeware and oven wall or
a({ja(ent (ookware.
[] Close oven door. Turn OVENTEMP
knob clockwise to desired temperature.
Preheat oven fi)r at least 10 minutes
if preheating is ne( essaU.
[] Checkii)odfor doneness at
nfininmm time on recipe. Cook
hmger ifne( essa U. Turn OVENTEMP
knob to OFFand remove food.
Shelf Positions
• Most baking is done on the second
sheff position (B)fi'om the bottotn.
• When baking flnee or fi)ur items, use
two shelves positioned on the second
and fourth setsof supports (B & D)
fl-on_ bottoin of oven.
• Bake angel food cakes on first slieR
position (A)fl'otn bottotn of oven.
• Roasting is usually done on the bottom
slmlf position (,4).
Preheating
• Preheating the oven takesabout 10
minutes.
• Preheat tile oven only when necessat) _,
usually fi)r baking.
• Most roasts xfill cook satislilctorily
whhout preheating.
• If you find preheating is necessmy,
keep an eye on the indicator light and
put tbod in the oven promptly after
light goes out.
VERYIMPORTANTNOTE:
When baking or roasting, NEVER
turn the OVENTEMPknob to
BROILand back to the desired
temperature. TumflTgthe OVEN
TEMP knob to BROILsets the
thermostat f17a BROILmode. See
the BroilflTgsection f17this guide.
Toreset the thermostat to Rake,
turn the OVENTEMPknob to OFF
then back to the desired
Rake/Roast temperature.
8
Baking and RoastingTips
• Follow a tested redpe and measure the
ingredients (arefiflly. Ifyou are using a
pa&sNe mix, ti)lh)w label dire(tions.
• Do not open the oven door during
a baking operation-heat will be lost
and the baking time might need to
be extended. This c{nfld cause poor
baking resuhs, lfy(tu nmst open the
door, open it prodally-only 3 or
4inches-and close it as quickly
as possible.
• Roasting is cooking by &y heat.
Tender meat or pouluy can be roasted
unc()vered in your ()yen. Roasting
temperatures, which sh{nfld be low and
steady, keep spattering to a minimum.
When roasting, it is not necessmy to sere,
baste, c{txvr or add water to your meat.
• Frozen roasts ofbeeL pork, lamb, etc.,
can be started without thawing, but
allow 10 to 25 minutes pet pound
additional time (10 minutes pet pound
tin roasts under 5 pounds, more time
tin lmger roasts).
• Thaw most fiozen pouluy betore
roasting to ensure even doneness.
Some commercial fiozen pouluy
can be cooked successflflly without
thmdng. Folh)w (firecfions given on
package label.
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