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' ]sing Your Oven EPa¢
OR
PRESS
to select oven
(for double ovens)
PRESS
NOTE: On double ovens, the cavity
symbol flashes to tell you which oven
you are setting.
3. Set temperature (optional).
Do this step if you want to set a
temperature other than 350°F (177°C)
for Bake or 300°F (149°C) for Convection
Bake.
PRESS
NOTE: See a reliable cookbook or your
convection oven cookbook for
temperature recommendations.
4. Preheat oven.
PRESS
After the temperature reaches 170°F
(77°C), the temperature display will show
the actual oven temperature at each 5°F
(or 3°C) increase and stop at the set
temperature. One long tone will sound
when oven is preheated.
5. Put food in oven.
NOTE: If you want to change the
baking temperature after baking has
begun, repeat Steps 2, 3, and 4.
7. After cooking, turn off oven.
PRESS
(single ovens)
OR
(double ovens)
Roasting meats and poultry
• For even cooking, place the meat on a
rack in ashallow pan. This keeps the
meat out of the drippings and allows the
heat to circulate better.
eUse a meat thermometer for the most
accurate doneness. Insert it so the tip is in
the center of the largest muscle or thickest
portion of the meat or poultry. Make sure
the thermometer is not touching bone, fat,
or the bottom of the pan.
Convection baking tips
•Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
•Reduce recommended recipe oven
temperature by approximately 25°F (16°C).
Use EASY CONVECT TM Conversion (see
the "Using EASY CONVECT Conversion"
section).
•For some recipes, you can reduce
convection baking time compared to
standard baking times. Use EASY
CONVECT Conversion.
NOTE: Cooking time may be longer when
you use more than one rack.
continued on next page
15
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