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"Using and Caring for Your Oven
• After reading the thermometer once,
push itfurther intothe meat V2inch
(1.3 cm) or more and read again. If the
temperature drops, return the meat to the
oven for more cooking.
• Check pork and poultry with a
thermometer in 2-3 places to ensure
adequate doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
• You can reduce roasting times and
temperatures for most standard recipes
when using the convection roast setting.
See convection roastingchart in your
convection oven cookbook for
recommended roasting times and
temperatures.
• Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distributionand airflow.
NOTE: Place the convection masting rack
on the broiler pan with grid to contain the
drippings as the meat masts.
Bake or Convection Bake
1. Position racks.
For correct rack placement, see the
"Rack positions"section and the "Rack
placement" chart.
NOTES:
• Before turning on the oven always
place oven racks where you need
them.
• Be sure rack(s) is level.
• Use pot holders or oven mitts to
protect hands ifrack(s) must be
moved while oven is hot.
• Do not let pot holder or oven mitt
touch hot elements.
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