Estate TGS325 Range User Manual


 
10
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 block or cover the oven bottom vents.
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
Bakeware
The bakeware material affects cooking results. Follow
manufacturers recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Meat Thermometer
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
¹⁄₂ in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
Check all meat in two or three places.
Oven Vent
1. Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Doing so will cause poor air
circulation, affecting cooking and cleaning results. Never set
plastics, paper or other items that could melt or burn near the
oven vent.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
Light golden
crusts
Even browning
Use temperature and time
recommended in recipe.
Dark aluminum
and other
bakeware with
dark, dull and/or
non-stick finish
Brown, crisp
crusts
May need to reduce baking
temperatures 25°F (15°C).
Use suggested baking time.
For pies, breads and casseroles, use
temperature recommended in
recipe.
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
Little or no
bottom
browning
Place in the bottom third of oven.
May need to increase baking time.
Stainless steel
Light, golden
crusts
Uneven
browning
May need to increase baking time.
Stoneware
Crisp crusts
Follow manufacturers instructions.
Ovenproof
glassware,
ceramic glass or
ceramic
Brown, crisp
crusts
May need to reduce baking
temperatures 25°F (15°C).
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