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
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.
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the 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.
Baking and Roasting
IMPORTANT: Do not place food or cookware directly on the oven
door or the oven bottom.
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section.
To Bake or Roast:
1. Touch BAKE.
Touch TEMP "up" or "down" arrow pads to set a temperature
other than 350°F (177°C) in 5°F (3°C) amounts. The bake
range can be set between 170°F and 500°F (77°C and
2. Touch START/ENTER.
The temperature can be changed at any time after this step
by touching the TEMP/TIME "up" or "down" arrow pads.
START/ENTER does not need to be touched again. If baking/
roasting while the Timer is counting down, the set baking/
roasting temperature can be displayed for 5 seconds by
3. Touch OFF/CANCEL when finished.
After START/ENTER is touched, the oven will enter a timed
preheat conditioning cycle. The Temp, Bake, and On indicator
lights will light up. The Electronic Oven Control automatically
selects the conditioning cycle time based on the oven
temperature selected. The conditioning cycle time will not
change if the temperature is reset before the cycle countdown
ends. The preheat conditioning cycle is complete and the oven is
ready to use when a 1-second tone sounds, the cycle countdown
ends, and the set temperature is displayed.
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
For best results, use a broiler pan and grid (provided on some
models). They are designed to drain juices and help avoid
spatter and smoke. If you would like to purchase a broiler
pan, one may be ordered. See "Assistance or Service"
section to order. Ask for Part Number 4396923.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door.
1. Press CUSTOM BROIL.
2. Press START/ENTER.
3. Press OFF/CANCEL when finished.