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Using 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
THIS NUMBER
TO COOK OF DEGREES
FOOD ... (FAHRENHEIT)
A little more +5 to +10
Moderately more +15 to +20
Much more +25 to +35
A little less -5 to -10
Moderately less -15 to -20
Much less -25 to -35
Using the temperature probe
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
broiling, convection broiling,dehydrating,
or raising bread.
• Unplug the Temperature Probe before
self-cleaning the oven.
1. Insert probe into food.
Insert the probe intothe center of the
thickest portion of meat or intothe inner
thigh or breast of poultry, away from fat
or bone.
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.
3. Connect probe to oven.
Open the Temperature Probe cover
located on the left side of the oven wall.
Insert plug into jack. (Keep the top of 0
the probe as far as possible from the
heat source.)
YOU SEE
4. Close oven door.
continued on next page
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