Filter
Top Products
En
gl
is
h
•
7
C
A
U
TI
O
N
:
M
any
f
actors a
ff
ect cooking per
f
ormance.
Always check
f
ood
f
or doneness be
f
ore servin
g
Con
d
ensatio
n
The
o
ven vent is l
o
c
a
te
d
abo
ve the
o
ven
doo
r. It is
normal to see steam escaping
f
rom the vent and
con
d
ensation may co
ll
ect on areas a
b
ove t
h
e vent suc
h
as the display
.
Hig
h
A
l
titu
d
e Ba
k
in
g
When cooking at high altitude, recipes and cooking
time will vary from the standard. For accurate
information, write to Extension Service, Colorado
State University, Fort Collins, Colorado 80521. There
may be a charge for the bulletins.
Temperature Senso
r
Your new oven
h
as an e
l
ectronic temperature senso
r
that accurately maintains the temperature selected.
Your
p
revious oven ma
y
h
ave
h
a
d
a mec
h
anica
l
thermostat that drifted
g
radually to a hi
g
he
r
temperature. As a result, you may need to adjust you
r
f
avorite recipes when cooking in your new oven
.
1
40° F
(
60° C
)
•
Ham,
p
recooked
(
to reheat
)
1
45° F
(
63° C
)
•
Fresh Beef, Veal, Lamb (medium rare)
1
60° F
(
71° C
)
•
Ground Meat & Meat Mixtures
(
Beef, Pork, Veal,
L
am
b)
•
Fresh Bee
f
, Veal, Lamb (medium
)
•
Fres
h
Por
k
(
me
d
ium
)
•
Fres
h
Ham
(
raw
)
•
Egg Dishe
s
F
ood Serving Temperature Guidelines
f
rom FSI
S
(
USDA Food Sa
f
ety & Inspection Service
)
1
65° F
(
74° C
)
•
Groun
d
Meat & Meat Mixtures
(
Tur
k
ey, C
h
ic
k
en
)
•
Stu
ffi
n
g
(cooked alone or in bird
)
•
Le
f
tovers & Casserole
s
1
70° F
(
77° C
)
•
Fresh Bee
f
, Veal, Lamb (well done
)
•
Pou
l
tr
y
b
reast
s
•
Fres
h
Por
k
(
we
ll
d
one
)
1
80° F (82° C
)
•
C
h
ic
k
en an
d
Tur
k
e
y
,
(
w
h
o
l
e
)
•
Pou
l
try
(
t
h
i
gh
s an
d
win
g
s
)
•
D
u
ck
a
n
d
Goo
s
e
Note: Eggs (alone, not used in a recipe) - cook until yolk & white are fi rm.
Table 1: Food Temperature Guidelines
G
eneral Oven Ti
p
s
Operating the Oven
C60T266A4 12/1/06 16:51 Página 9
Figure 7: Multiple Rack Pan Placement
Rack 3
Rack 1
2
4
3
1
Figure 6: Rack Positions
Ba
ck
of
R
a
c
k
F
r
o
nt
of
R
a
c
k
Figure 5: The Flat Rack
kcar fo kcab htiw kcar tresnI
egnar fo llaw kcab drawot
Usin
g
Multiple Rack
s
2
Rac
k
b
a
k
ing: Use positions 1 an
d
3
.
3 rac
k
b
a
k
in
g
: Use positions 2, 3 an
d
4
.
When bakin
g
f
our cake layers at the same time,
s
tagger pans so t
h
at one pan is not
d
irect
l
y a
b
ove
another. For best results, place cakes on front of uppe
r
rack and back o
f
lower rack (See
g
raphic at ri
g
ht).
A
ll
ow 1
”
-1 1
/
2
”
air s
p
ace aroun
d
p
ans
.
Selecting the Rack Position
See graphic at right.
Rack 4 - Highest position. Use for melting cheese quickly.
Rack 3 - Use for broiling most meats and for toasting bread.
Rack 2 - Use for pies, casseroles, breads, bundt or pound cakes,
small roasts or poultry. Also use for broiling thicker cuts of meat.
Rack 1
- Lowest Position. Use for angel food cake, large
roasts and turkey.