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5. When finished cooking, slowly remove items.
A
B
A. Rear rack section
B. Front rack section
Bakeware
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
May need to reduce baking
other bakeware with
temperatures 25°F (15°C).
dark, dull and/or
Use suggested baking time.
nonstick finish
For pies, breads and casseroles,
Brown, crisp
use temperature recommended in
crusts
recipe.
Place rack in center of oven.
Insulated cookie
Place in the bottom third of oven.
sheets or baking
May need to increase baking time.
pans
Little or no
bottom browning
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
Meat Thermometer
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
½" (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.
Oven Vent
A
A
A. Oven vent (ceramic
A. Oven vent (coil
glass model)
element model)
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the 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.
On coil element models, the element can be used when the oven
is in use as long as the cookware does not extend more than
½" (1.3 cm) over the element.
Baking and Roasting
®
ACCUBAKE
Temperature Management System
(on some models)
®
The ACCUBAKE
system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake and broil elements
cycle on and off in intervals. The bake element will glow red when
cycling on, the broil element will not. This feature is automatically
activated when the oven is in use.
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 preheat conditioning time to
end before putting food in unless recommended in the recipe.
To Bake or Roast:
1. Press BAKE.
Press TEMP “up” or “down” arrow pads to set a temperature
other than 350°F (177°C) in 5° amounts. The bake range can
be set between 170°F and 500°F (77°C and 260°C).
2. Press START.
The temperature can be changed after this step.
START does not need to be pressed again on styles 2, 3 and
4 of Electronic Oven Controls.
3. Press OFF/CANCEL when finished.
Page 15
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