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' sing YourOven
4. When roasting or cooking
casseroles, put food in oven.
You do not have to preheat the oven
when roasting or cooking casseroles.
5. Preheat oven (baking)/start
oven (roasting).
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.
6. When baking, put food in oven
after oven is preheated.
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 a shallow pan. This keeps the
meat out of the drippings and allows the
heat to circulate better.
, Use 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.
m
Positioning racks and
pans
Place the oven racks where you need them
before turning on the oven.
• To move a rack, pull it out to the stop
position, raise the front edge and lift it out.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
• For best performance, cook on one
rack. Place the
rack so the top of
the food will be
centered in the
oven.
ee: o
O-
• When cooking with two racks, arrange
the racks on the 2nd and 4th rack guides.
Two sheets of cookies may be baked if
sheets are switched at approximately
three quarters of the total bake time. In-
crease baking time, if necessary.
• For best results allow 2 inches (5 cm) of
space around each pan and between
pans and oven walls. Hot air must circu-
late around the pans in the oven for even
heat to reach all parts of the oven. This
results in better baking.
14
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