Oven Air Vents; Cookware - GE Self-Cleaning Gas Dual Fuel Ranges Owner's Manual

Cooking Modes (Cont.)
To use the probe without preheating:
the probe outlet in the oven.
by pressing the Probe pad and entering the desired
food temperature, then pressing the cook mode pad
Traditional Bake, Convection Bake, or Convection
Roast
Proper Probe Placement Guidelines
After preparing the meat and placing it on the cooking
pan follow these guidelines for proper probe placement.
handle, such that the point of the probe will rest in the
center of the thickest part of the meat.
part of the breast.
of the roast.
center of the lowest large muscle or joint.

Oven Air Vents

provide the air inlet and outlet that are necessary for the
range to keep cool and operate properly with correct
combustion.
Air openings are located at the rear of the cooktop, at
the top and bottom of the oven door, and at the bottom
of the range.

Cookware

Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
Shiny pans can produce more evenly cooked baked
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probe into the center of the dish.
the meatiest area, parallel to the backbone.
Check the temperature at other locations in the food
with a food thermometer once the probe temperature
is reached to ensure that all portions of the food have
reached desired temperatures.
Probe Care Guidelines
NOTE: some double oven models have a probe in the
upper oven only.
product may result in damage to the probe.
and removing them from the meat and outlet
pull on the cable when removing it.
completely defrosted before inserting the probe.
from the outlet until the oven has cooled.
steam clean cycle.
Vent appearance and location vary.
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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