Bakeware; Meat Thermometer - Kenmore 880.54202 Use & Care Manual

BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2"
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBEROF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
Rack with Integrated Handle
The integrated handle area makes pulling out the rack easy.
The opening is large enough for a potholder or oven mitt.
Half-Rack with Removable Insert
The half-rack with removable insert is a space maximizer. When
the two are attached, they make a full rack. The insert can also
be used on the counter for a cooling rack.
Do not place more than 25 Ibs (11.4 kg) on the half-rack.
A. Half-rack
B. Removable insert
To Position Racks:
1. Place a full rack on position 1 or 2, and the half-rack on
position 3 or 4.
2. Place large items on the right-hand side of the full rack.
3. Place deeper, covered dishes on the left side of the full rack.
4. Place shallow dishes on the half-rack.
5. When finished cooking, carefully remove items.
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 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.
Stainless steel
• Light, golden
crusts
• Uneven
browning
• May need to increase baking time.
Stoneware • Follow manufacturer's instructions.
• Crisp crusts
Ovenproof
glassware,
ceramic glass or
ceramic
• Brown, crisp
crusts
• May need to reduce baking
temperatures 25°F (15°C).
Always rely on a meat thermometer to determine doneness of
meat and poultry. The internal temperature, not appearance, is
what counts. 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 1/2"
(1.25 cm) more and read again. If the temperature drops, cook
the meat or poultry longer.
Check all meat in 2 or 3 places.
15