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!fusing Your Oven
3. Enter the adjustment.
PRESS
NOTE: If you press CANCEL/OFF
instead of START, the offset temperature
will stay the same.
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.
TO COOK ADJUST BY THIS
FOOD ... NUMBER OF DEGREES
A little more +5°F to +10°F
(+3°C to +6°C)
Moderately +15°F to +20°F
more (+8°C to +11 °C)
Much more +25°F to +35°F
(+14°C to +19°C)
A little less -5°F to -10°F
(-3°C to -6°C)
Moderately -15°F to -20°F
less (-8°C to -11°C)
Much less -25°F to -35°F
(-14°C to -19°C)
Using the temperature
urobe
pper/single oven only)
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:
•These examples are for double upper
ovens only. Other ovens may look slightly
different.
•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 at least 'Aof 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 grid,
and place pan in the center of the oven.
3. Connect probe to oven.
Locate the Temperature Probe jack on
the right side of the oven wall. Insert plug
into jack. (Keep the top of the probe as
far as possible from the heat source.)
4. Close oven door.
20
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