Cakes Breads; Meat Probe - Kenmore 970-3392 Use & Care Manual

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 cornbread.
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.
Example - To set the Cakes or Breads features:
1. Arrange interior oven racks when cool. If needed
Preheat oven as desired and place food in oven.
2. For Cakes, press the Cakes Breads keypad until CAKES
appears in the oven control display (See Fig. 1).
For Breads, press the Cakes Breads keypad until
BREADS appears in the oven control display (See Fig. 2).
3. Press .
Press to cancel Cakes or Breads function at any
time.
Fig. 1
Important notes:
• Dark or dull pans absorb more heat than shiny bakeware
resulting in dark or overbrowning of foods. It may be
necessary to reduce the oven temperature or cook time
to prevent overbrowning of some foods. Dark pans are
recommended for pies. Shiny pans are recommended for
cakes, cookies and muffins.
• 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 2 and 4 (5 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 2 or 3.
Meat probe (some models)
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 notes:
• 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. To find center of the food visually measure using
probe as a guide (See Fig. 3). When cooking fish, insert
Fig. 2
meat probe just above the gill.
• For whole poultry or turkey, insert meat probe into the
thickest part of inner thigh, below the leg (See Fig. 4).
20
1/2
Fig.3
Fig. 4