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Setting Oven
Controls
Cakes Breads
The Cakes Breads functions
are designed
to give optimum
baking
performance
for Cakes or Breads. These functions
work
well for baking
cakes, brownies,
pies (fresh or frozen),
baked
custards,
cheesecakes,
breads,
rolls, biscuits,
muffins
and corn-
bread.
The Cakes function
provides
a preheat
with a gentle
cycling
of
heat giving
cakes
more volume
and allowing
delicate
foods to
cook more evenly.
The Breads function
adds a special
preheat
feature
to the bake
cycle that thoroughly
heats the oven from top to bottom
to give
more evenly
browned
foods.
To set the Cakes or Breads features
with a default
temperature
of 350°F:
1.
Arrange
interior
oven racks when cool. Preheat
oven as
desired
and place food
in oven.
2.
For Cakes, press the Cakes Breads until CAKES appears
in
the oven control
display.
For Breads,
press the Cakes Breads until BREADS appears
in the
oven control
display
3.
Press
START
"
Figure 32:
Oven set for Cake
baking
Figure 33: Oven
set for Bread baking
Important
note:
•
Dark or dull pans and glass absorb
more heat than shiny
bakeware
resulting
in dark,
over browned,
or under cooked
foods.
To prevent
this it may be necessary
to reduce
the
oven temperature
or cook time of some foods.
•
Do not open the oven door too often.
Opening
the door will
reduce
the temperature
in the oven.
•
Breads will have better
results baking
on a single oven rack.
•
Layer cakes will have best results using the Cakes function.
Baking
layer
cakes with 1 or 2 oven racks
For best results when baking
cakes or cookies
using 2 oven
racks, place cookware
on rack in positions
3 and 5 (6 if using
the offset
oven rack).
For best results when baking
cakes or
cookies
using a single oven rack, place offset
oven rack in
positions
3 or 4.
Meat Probe
When
cooking
meat
such as roasts, hams or poultry,
use the
meat
probe function
to check the internal
temperature
without
any guesswork.
For some foods,
especially
poultry
and roasts,
testing
the internal
temperature
is the best method
to insure
properly
cooked
meats.
Important
note:
•
Use ONLY the meat
probe
supplied
with appliance.
Using
any other probe
or device
may result in damage
to
appliance
and the meat
probe
receptacle.
•
Never
leave or store meat
probe inside oven.
Handle
the meat
probe carefully
when inserting
and
removing
from food
or probe
receptacle.
Do not use tongs
to pull on meat
probe cable
when inserting
or removing
from food
or receptacle.
•
Defrost
food
completely
before
inserting
meat
probe
to
avoid damaging
probe.
•
To avoid
possibility
of burns, after
cooking
carefully
unplug
meat
probe using a pot holder
to protect
hands.
Proper meat
probe
placement:
Always
insert meat probe so that the probe tip rests in the center
of the thickest
part of meat.
Do not allow
meat probe
to touch
bone, fat, gristle
or cookware.
For bone-in
ham or lamb,
insert meat
probe
into the center
of
lowest large
muscle or joint. For dishes such as meat
loaf or
casseroles,
insert meat
probe into center
of food.
When
cooking
fish, insert meat
probe just above
the gill.
For whole
poultry
or turkey,
insert meat
probe
into the thickest
part of inner thigh,
below
the leg (Figure 34).
Figure 34:
Probe into thickest
part of thigh
22
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