The bakeware material affects cooking results. Follow
manufacturer's
recommendations
and use the bakeware size
recommended
in the recipe. Use the following chart as a guide.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
•
Use temperature and time
aluminum
recommended
in recipe.
•
Light golden crusts
•
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
•
Brown, crisp
crusts
•
May need to reduce baking
temperatures
slightly.
•
Use suggested baking time.
•
For pies, breads and casseroles,
use temperature
recommended
in
recipe.
•
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
•
Little or no bottom
browning
Stainless steel
•
Light, golden
crusts
•
Uneven browning
Stoneware/Baking
stone
•
Crisp crusts
•
Place in the bottom third of oven.
•
May need to increase baking time.
•
May need to increase baking time.
•
Follow manufacturer's
instructions.
Ovenproof
•
May need to reduce baking
glassware, ceramic
temperatures
slightly.
glass or ceramic
•
Brown, crisp
crusts
On models without a temperature
probe, use a meat
thermometer
to determine doneness of meat, poultry and fish.
The internal temperature,
not appearance, should be used to
determine doneness. A meat thermometer
is not supplied with
this appliance.
•
Insert the thermometer
into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer
should not touch fat, bone or gristle.
•
After reading the thermometer
once, push it into the meat
1/2"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
•
Check all meat, poultry and fish in 2 or 3 different places.
A
II
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DE Ill
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Single
Oven
Double
Oven
A. Control panel
D. Upper oven
B. Oven vent
E. Oven vent
C. Oven
F. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation,
affecting cooking
and cleaning results.
A
B
A. Broil element
B. Bake element
The BAKE function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature. The bake
element will glow red when cycling on; the broil element will not
glow red. This feature is automatically
activated when the oven is
in use.
If the oven door is opened during baking or roasting, the broil and
bake elements will turn off immediately. They will come back on
once the door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning
Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended
in the recipe.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
1. Turn the SELECTOR knob to BAKE. The display will read
350°F (175°C).
2. Turn the SET knob to desired temperature.
The bake range
can be set between 170°F and 500°F (80°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished
cooking.
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