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Use and Care
O
O
VEN
PERATION
Helpful Hints
• The oven interior is constructed of superior quality
grade porcelainized steel.
• Do not use aluminum foil to cover the oven door.
• Avoid repeated openings of the oven door; heat
escapes each time the door is opened. The oven
thermostat will sense the drop in the oven's
temperature and will activate the oven elements. This
will cause hot spots to form in the oven and could
affect cooking results.
• Allow at least 1 inch clearance around the oven pans
and the oven walls. When using more than one pan
per rack, position the pans evenly to maximize air
circulation.
Note: The welded construction of your Jade Range
may cause expansion and contraction of the metal,
which produces a sound. This is perfectly normal
and is no cause for concern.
Oven Racks
Each Jade oven is equipped with two heavy duty
"wraparound" wire racks. The oven has guides for
seven rack positions. See page 12 for recommended
use.
B–10
Cooking Tips
• Roasting is recommended for large tender cuts of
beef, veal, pork or lamb.
• Allowing roasts to stand ten to fifteen minutes after
cooking will make carving easier. Meat continues to
cook during this "standing time".
• There is no need to add water to the pan when
roasting. This would produce a steamed effect, and
roasting is a dry heat cooking method.
• Less tender cuts of meats may require moist cooking
techniques.
• Check roast for the desired degree of doneness.
Always use a standard meat thermometer to test for
completion; never rely on appearance alone. The tip of
the thermometer should be inserted into the center of
the thickest part of the meat, and should not touch the
bone or a fatty section.
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©2005 Maytag Services
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