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Usingthe ovenforbakingormasting, gecom
Toavoid possible bums, place the shelves in the desired posifion before you turn the oven on.
How to Set Your Oven for Baking or Roasting
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Position the sheff or shelves in the
oven. If cooking on two shelves at
the same time, stagger the pans for
best heat circulation.
Close o_,en dooi: mlli'n
OVEN TEMP kabob clock_ise to
desired temperature. Preheat oxen
for at least 10 minutes if I)reheating,
is necessa i5',
] Place I(:,(:,(l in o_en on center of
shelf. _Mlow at least 2 mche_ between
edge of bakeware and oven wall or
ac!iacent cookware.
[] Check food for doneness at
minimmn time on redpe. Cook
longer if necessm_'. Tm'n OVEN
TEMPknob to OFF and renlove
food.
Sheff Positions
• Most baking is done on the second
shelf position (B) or the third shelf
position (C)ti'om the bottom.
• _q_en baking three or fimr items, use
two shelxes positioned on the second
and tom'th sets of supports (B & D)
ii'OI// bottoI// (:,_'o'_en.
• Bake angel fi)od cakes on fi_t shelf
position (A] fl'om bottom of o'_en.
• Roasting is usually done on the bottom
shelf position (A).
Preheating
• Preheating the o_en takes about 10
mimKes.
• Preheat the oven only when necessary,
usually fin" baking
• Most roasts will cook satisfi_ctorilv
without preheating.
• If you find preheating is necessary,
keep an eve on the Oven Cycle light
and put food in the oven promptly
after the light goes out. The Oven
Cycle light will then cycle on and off
with the oven them/ostat as it cycles
to i//aintain {)veil tei//pei'attli'e.
OVEN ® TEMP
Bakingand RoastingTips
• Follow a tested recipe and measure the
ingredients careflflly: If you are using a
package mix, follow label directions.
• Do not open the oven door (hwing
a baking operation--heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
doo_; open it i)artially---_mly 3 or
4 inches--and ('lose it as quickly
as possible.
• Roasting is cooking by (hT heat.
Tender meat or I)oult_T can be roasted
tmcovered in your oven. Roasting
temperatures, which should be h)w
and steady, kee I) spattering to a
minimum. _,_]_en roasting, it is not
necessai'_' to seal; baste, cover or add
water to VO/li" illeat.
• Frozen roasts of beef, pork, lamb, etc.,
can be started without thawing, but
alh)w l 0 to 25 minutes per potmd
additional time (10 minutes per pound
for roasts trader 5 pounds, more time
lot larger roasts).
• Thaw most fl'ozen poult_ T heft)re
roasting to eIlStlI'e even doneness.
Some comme_vial fl'ozen poult_ T
can be cooked successfifllv without
thawing. Folh)w directions given on
package label.
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