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

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)
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