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Using Your Oven; Baking And Roasting - Maytag CRE9830BCE Owner's Manual

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USING
YOUR OVEN
Your oven combines
the best of two cooking
methods,
convection
and regular (radiant).
You can enjoy the man), benefits
of convection
cooking,
plus a fully featured
regular
oven. This gives you the
flexibility
of preparing
various
foods when
convection
cooking may not be as beneficial.
For baking,
convection
and
roasting
tips,
refer
to
"Cooking
Made
Simple"
booklet.
Every
oven has its own characteristics,
You may find
that the cooking
times
and temperatures
vary slightly
from your
old
oven. This is normaI,
For safety reasons,
when opening
the oven door, allow
steam
and hot air to escape
before
reaching
into the
oven to remove food.
Baking
and
Roasting
Setting
the Oven
Controls
for Baking,
Convection
Baking,
Roasting
and
Convection
Roasting
1. Place racks on proper
rack positions.
2. Press
the OVEN
TEMP
or the CONVECT
pad.
"BAKE"
or "CONVECT
BAKE"
and 000 ° will
appear in the display.
3. Press
either
the •
or •
pad once
and 350 ° will
appear
in the display when in the bake mode. When
in the convect mode 325 ° will appear. Press the J, or
pad
until
the
desired
oven
temperature
is
displayed.
The word ON will Iight in the display; the oven wilI
turn on and the temperature
display will rise in 5*
increments
while the oven is preheating,
A beep will
sound to indicate
that the oven has preheated,
.Ajlow
10-15 minutes
[br preheating.
4. After
the cooking
operation,
turn
the oven off by
pressing
the CANCEL
pad. Remove
food from the
oven,
Oven
Racks
The four oven racks are designed
with a lock-stop
edge
to keep the racks from coming
completely
out of the
oven when there is food placed on them.
To remove;
Be sure
the rack is cool. Pull
the rack
straight
out until it stops. TiIt the front end of the rack
up and continue
pulling it out.
To replace;
Tilt the front end of the rack up and place
it betweerl
the rack supports.
Slide it back until it clears
the lock-stop
position.
Lower
the front
and slide the
rack straight
in.
Do llOt cover
an entire
oven
rack
or oven
bottom
with aluminum
foil. This u41I restrict air flow.
Rack
Positions
Do not attempt
to change
the rack positions
when
the
oven is hot. Use the following guideIines
when selecting
the proper
rack position.
Never
place
pans
directly
on the oven bottom.
Regular
Baking
and Roasting
Positions
Rack i:
Used for roasting large cuts of meat
(lowest
and large poultry., frozen pies, souffles or
position)
angel food cake.
Rack 2:
Used for roasting
small cnts of meat,
large casseroles, baking loaves of
bread, cakes (in either tube, bundt or
layer pans) or two-rack baking,
(midge
cookie sheet or jelly roll pan; o
position)
: [ _ozen
convenience
foods.
Rack 4:
Used for most broiling and two-rack
baking.
Rack 5:
used for broiling thin, n0n-fatty tbods
(highest
such as fish, toasting bread.
position)
PAGE 10

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