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OVEN
Odors
and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT:
The health of some birds is extremely
sensitive
to
the fumes given off. Exposure
to the fumes may result in death to
certain
birds. Always
move birds to another closed
and well-
ventilated
room.
NOTE: This oven automatically
adjusts
for 208V operation
without
affecting
cooking
performance.
Preheat times may be
longer.
IMPORTANT:
Do not line the oven bottom
with any type of foil,
liners or cookware
because
permanent
damage
will occur to the
oven bottom
finish.
•
Do not cover entire rack with foil because
air must be able to
move freely for best cooking
results.
•
To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.
USE
BAKEWARE/
RECOMMENDATIONS
RESULTS
Stainless
steel
•
May need to increase
baking
time.
•
Light, golden
crusts
•
Uneven browning
Stoneware/Baking
•
Follow
manufacturer's
stone
instructions.
•
Crisp crusts
Ovenproof
•
May need to reduce baking
glassware,
ceramic
temperatures
25°F (15°C).
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 bakeware
material
affects
cooking
results.
Follow
The internal temperature,
not appearance,
should
be used to
manufacturer's
recommendations
and use the bakeware
size
determine
doneness.
A meat thermometer
is not supplied
with
recommended
in the recipe.
Use the following
chart as a guide,
this appliance.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light
colored
•
Use temperature
and time
aluminum
recommended
in recipe.
•
Light golden
crusts
•
Even browning
•
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.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
•
Brown, crisp
crusts
•
May need to reduce
baking
temperatures
25°F (15°C).
•
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
•
Place in the bottom
third of oven.
•
May need to increase
baking
time.
A. Oven vent (on some ceramic glass models)
The oven vent should
not be blocked
or covered
because
it
allows the release of hot air and moisture
from the oven. Blocking
or covering
oven vent will cause poor air circulation,
affecting
cooking
and cleaning
results.
Do not set plastics,
paper or other
items that could melt or burn near the oven vent.
14
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