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16
COOKING TIPS
Baking
• Use dark-colored or -enamel coated
cookware to improve heat transfer.
• Use rack space efficiently.
• When cooking one item, place item in the
middle of the rack.
• Select the preferred rack position before
the oven starts heating. Do not change
rack position when oven is hot.
• DO NOT broil with the door open.
Roasting
• Seasoning with lemon juice and
black pepper will improve the cooking
performance when cooking a whole
chicken, turkey, or large piece of meat.
• Roasting meat with bones takes about
15 to 30 minutes longer than roasting
meat with bones removed.
• Estimate 4 to 5 minutes of cooking time
per centimeter height of meat.
• Fish should be cooked on the middle or
lower rack positions during roasting.
Broiling
• Broiling is ideal for cooking meat, fish
and poultry and will achieve a nice brown
surface without drying out. Flat pieces,
meat skewers, sausages, and vegetables
with high water content are particularly
suited for broiling.
• Distribute pieces directly on the wire
shelf. Place pan underneath to catch the
drippings. Add water to the drip pan for
easy cleaning.
Cooking Vegetables
• Cook vegetables in a pan with a lid to
keep them from running out of liquid
and drying out.
• Boil vegetables before cooking in the
oven to make sure they cook fully.
Rack Positions
• The oven racks can easily be removed
and/or rearranged to fit your cooking
needs. There are four rack positions, and
rack position 1 is the bottom most rack
position.
• For best results with conventional
baking, do not use more than one rack
at a time. If the use of two racks is
required during conventional baking, it is
recommended to leave one rack empty
in between the two racks in use.
• For optimal broiling coverage, it is
recommended to position the cooking
vessel closest to the oven door just out
of contact with the glass. Placing the
cooking vessel towards the rear of the
oven will reduce broiling coverage.
OPERATION
OVEN
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