Table of Contents
Advertisement
Oven cooking guidelines
Important!
•
Use all the oven modes with the oven door closed.
•
Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped heat
can irreversibly damage the enamel and may even cause fire.
•
Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly damage the
enamel.
•
Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease and
could cause fire.
•
Do not use plastic wrap or wax paper in the oven.
•
For food safety reasons, do not leave food in the oven for longer than two hours before and after cook-
ing or defrosting. This is to avoid contamination by organisms which may cause food poisoning. Take
particular care during warmer weather.
Baking
•
Always position the oven shelf/shelves you will need before turning the oven on. For single shelf bak-
ing, the most frequently used shelf position is no. 2. See the 'Baking charts' for more suggestions on
shelf positions. Remove any unused shelves and baking utensils from the oven.
•
Preheat the oven to the temperature stated in the recipe before most baking. Depending on the tem-
perature and the size of the oven, preheating will take around 15-20 minutes.
•
If you have a 48" range, the main oven is ideal for multi-shelf baking or baking larger quantites. For
smaller quantities baked on a single shelf, use the companion oven.
•
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other or the
sides of the oven. When baking a single item, always center the item on the oven shelf. If baking on
multiple shelves, make sure you stagger items on the shelves so that one is never directly above an-
other.
•
To convert recipes from traditional baking (BAKE) to convection baking (BAKE CONVECTION), either
reduce the temperature stated in the recipe and leave the baking time unchanged, or reduce the bak-
ing time by several minutes and leave the temperature unchanged. For foods with a baking time of
over an hour, reducing both the temperature and time slightly may give the best results.
•
Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are excellent
for pies and breads, or anything that needs browning or a crisper crust.
•
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and cookies),
as it reflects some heat and gives a less intense baking surface.
•
Avoid opening the oven door frequently during baking. Do not open the oven door until at least ¾
through the suggested baking time.
Oven use
20
Oven cooking guidelines
Roasting
•
Use the broil/roast pan and slotted grid supplied with the range when roasting, elevating the meat on
a metal roasting rack. This allows hot air to circulate around the meat, giving a more even browning
and a result similar to a rotisserie.
•
When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
•
Use a meat thermometer to accurately determine the doneness of meat.
Broiling
•
Always broil with the oven door closed. If you open the oven door to check the food, have it open for
as short a time as possible. This is to prevent the control panel from overheating.
•
The grid helps to reduce smoking and splatter by letting grease drip into the bottom of the pan, away
from intense heat. To prevent food sticking, spray the grid with a light coating of non-stick cooking
spray.
•
Use a meat thermometer to accurately determine the doneness of meat.
•
Choose a suitable shelf position. To ensure that meat is cooked through rather than just browned on
the outside, broil thick pieces of meat and poultry on shelf positions 2 or 3. Use shelf position 4 for
thinner items that need less cooking time like steaks, chops, or hamburger patties.
•
When finishing off meals by browning the top under the broiler, use metal or glass-ceramic bake-
ware. Do not use heatproof glass or eartenware, as these cannot withstand the intense heat of the
broiler.
•
Center the item in the oven, so that it is directly under the broiler.
Proofing dough
•
Heatproof glass bowls are best for proofing, as you can gauge the increase in size without having to
open the oven or remove the cover.
•
To lock in or increase moisture during proofing, cover the bowl with a damp dish towel.
Defrosting
•
To thaw uncooked frozen food, set the oven temperature to WARM. Once thawed, cook the food
immediately and do not refreeze.
•
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked food is tightly
wrapped in foil and/or placed in a container.
For more oven cooking tips, visit our website, www.caliberappliances.com
Oven use
21
Advertisement
Table of Contents
