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Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
NOTE: On model KERA205, the oven automatically adjusts for
208V operation without affecting cooking performance. Preheat
times may be longer.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
To catch spills, place foil on rack below dish. Make sure foil is
at least 1" (2.5 cm) larger than the dish and that it is turned up
at the edges.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
Use temperature and time recommended
aluminum
in recipe.
Light golden
crusts
Even browning
Dark aluminum and
May need to reduce baking temperatures
other bakeware
25°F (15°C).
with dark, dull and/
Use suggested baking time.
or nonstick finish
For pies, breads and casseroles, use
Brown, crisp
temperature recommended in recipe.
crusts
Place rack in center of oven.
Insulated cookie
Place in the bottom third of oven.
sheets or baking
May need to increase baking time.
pans
Little or no
bottom
browning
Stainless steel
May need to increase baking time.
Light, golden
crusts
Uneven
browning
Stoneware
Follow manufacturer's instructions.
Crisp crusts
Ovenproof
May need to reduce baking temperatures
glassware, ceramic
25°F (15°C).
glass or ceramic
Brown, crisp
crusts
OVEN USE
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
After reading the thermometer once, push it into the meat ½"
(1.25 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
Check all meat in 2 or 3 places.
The oven vent should not be blocked or covered because it
allows the release of hot air and moisture from the oven. Blocking
or covering oven vent will cause poor air circulation, affecting
cooking and cleaning results. Do not set plastics, paper or other
items that could melt or burn near the oven vent.
Hot air and moisture escape from the door vent during certain
oven modes. Some condensation may occur; however, this will
not affect cooking performance.
Positioning Racks and Bakeware
IMPORTANT: Do not place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
NOTES:
Position racks before turning the oven on.
Do not position racks with bakeware on them.
Make sure racks are level.
Meat Thermometer
Oven Vent
A
A. Oven vent (on some ceramic glass models)
Oven Door Vent
A
A. Oven door vent
15
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