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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 tile sheff or shelves in the
(wen. If cooking on two shelves at
the sanle tiine, stagger the l)ans for
best heat circulation.
Chise ox, en dooi: mlli'n
OVENTEMPkalob clock_ise to
desired teini)eiature. Preheat oxen
for at least lO ininutes if i)reheafing
is necessa i5'.
] Place t()()d in ox, en on center of
shelf. _Mlow at least 2 inches between
edge of bakeware and o_en wall or
ac!jacent cookware.
[] Check food fi)r doneness at
nlininlunl tiine on i'ecipe. Cook
longer if necessai 3. Turn OVEN
TEMP k,lob to OFF and i'eino,,e
_oo(l.
Sheff Positions
• Most baking is done on the second
shelf I)ositiInl (B) or the third shelf
I)osifion (C) fl'oni the bottom.
y - . - ,
• _._q/en l)akiil_ thIee oi four lteIns, use
two shelves positioned on the second
and fourth sets of suI)I)orts (B & D)
fl'oin bottoni of o'_eil.
• Bake angel fi)od cakes on fiI_t shelf
i)osition (A] fl'oni bottoni of o_ei1.
• Roasting is usually done on the 1)ottoin
shelf position (,4).
Preheating
• Preheating the o_en takes about 10
ininutes.
• Preheat the ()veil ()ill)' when necessary,
usually fi)I" 1)a!dng
• Most roasts will cook satisti_ctorilv
without i)reheating.
• If you find i)reheating is necessary,
kee I) an eve Oil the Oven Cycle light
and put food in the oven i)ronli)tly
after the light goes out. The Oven
Cycle light will then cycle on and off
with the ()veil thei)nostat as it cycles
to i/iaintain ()veil tei/ll)ei'atui'e.
OVEN ® TEMP
Bakingand RoastingTips
• Follow a tested recipe and nieasure the
ingredients careflflly: If you are using a
i)ackage inix, tollow lal)el directions.
• Do not open the oven door duiing
a 1)aking oi)eration--heat will be lost
and the 1)aking tiIne nlight need to
be extended. This could cause i)oor
1)aking results. If you nI list open the
dooI; open it i)artially---_mly 3 or
4 inches--and close it as quickly
as i)ossible.
• Roasting is cooking by dry heat.
Tender ineat or I)oultry can be roasted
uncovered in vour oven. Roasting
teini)eratures, which should be low
and steady, kee I) si)attering to a
nlininluin. _4]_eI1 roasting, it is not
necessai'_' h) seal; baste, cover or add
water to VO/li" illeat.
• Frozen roasts (ff beef, I)ork, lanll), etc.,
can be started without thawing, but
allow l 0 to 25 nlinutes per i)ound
additional dine (10 niinutes per pound
for roasts under 5 I)ounds, niore tiIne
for larger roasts).
• Thaw niost fl'ozen poultfy befoi'e
roasting to enstlI'e even doneness.
SoIne conlniercial fl'ozen i)oultiT
can be cooked successfiillv without
thawing. Follow directions given on
i)ackage lal)el.
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