Filter
Top Products
For Proper Cooking,
Follow These Guidelines:
• When using one rack, place the rack so the top of the
food
will be centered in the oven.
•
When using two racks, place racks in positions 3 and 1
(the closest to the oven bottom).
•
Use only one cookie sheet in the oven at a time when
using the regular Bake setting.
Rack Placement for Specific Foods:
(For rack positions, see “Rack Positions” on page 19.)
Using
Aluminum Foil in the Oven
Do not use aluminum foil for convection cooking.
Aluminum foil may block airflow.
Do not cover the broiler grid with foil. Poor drainage of
g
rease may result in a fire.
When using aluminum foil for non-convection cooking to
c
atch spillovers from pies or casseroles, follow these
instructions.
• Place the foil on the oven rack below the rack with
the food.
Turn foil edges up and make sure foil is about
1 inch (2.5 cm) larger all around than the dish holding
the food.
•
Do not cover the entire rack with aluminum foil. It
will reduce air circulation and cause poor cooking
results.
OVEN SELF-CLEANING CYCLE
The self-cleaning c
ycle operates with the easy-to-use clock
control. See page 14.
RACK
FOOD POSITION
Frozen Pies 1 or 2
Angel and b
undt cakes, 2
most quick breads, yeast breads,
casseroles, meats
Cookies, biscuits, 2 or 3
muffins, cakes,
non frozen pies
20 2121
- R
oast
a
t oven temperature of 325
°
F
.*
*For chicken, set the oven temperature to 350
°
F.
Preheating is not needed.
-
Place roasting pan on rack position 1 or 2. See page 19 for rack positions.
APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE
Beef
rolled rib
3-5 lbs
• rare 25-29 140
°
F
• medium
35-37 160
°
F
• well-done 45-47 170
°
F
standing rib 6-7 lbs
• rare
23-25 140
°
F
• medium 30-32 160
°
F
• well-done 35-40 170
°
F
rump roast 4-6 lbs
• medium 25-30 160
°
F
• well-done 35-37 170
°
F
Lamb
leg
6-7 lbs
• rare
18-29
140
°
F
• medium 21-24 150-155
°
F
• w
ell-done
30-32 180
°
F
P
or
k
loin
3-4 lbs 45-48 170
°
F
5-6 lbs
40-44 185
°
F
shoulder 4-5 lbs
40-44
185
°
F
ham, fully cooked 3-5 lbs 17-18 130
°
F
8-10 lbs 13-14 130
°
F
Poultry
chicken*
3-4 lbs 28-30 185
°
F
tur
k
e
y
, unstuf
fed
10-16 lbs
14-19 170-180
°
F
18-25 lbs 11-15 170-180
°
F
V
eal
loin
3-4 lbs 35-38 170
°
F
shoulder 5-6 lbs 43-45 170
°
F
STANDARD OVEN MEAT ROASTING CHART