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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.
Meat Thermometer
Use a meat thermometer to determine doneness of meat, poultry
and fish. The internal temperature, not appearance, should be
used to determine doneness. 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" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■ Check all meat, poultry and fish in 2 or 3 different places.
Oven Vent(s)
The oven vent(s) should not be blocked or covered since they
allow the release of hot air and moisture from the oven. Blocking
or covering vents will cause poor air circulation, affecting cooking
and cleaning results.
Baking and Roasting
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the oven door is opened during baking or roasting, the heating
elements (bake, both broils, and convection fan) will turn off
approximately 30 seconds after the door is opened. They will turn
on again approximately 30 seconds after the door is closed.
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
nonstick 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/Baking
stone
■ Crisp crusts
■ Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures 25°F (15°C).
Single and Double Oven
A.Control panel
B.Oven vent
C.Single oven or upper double oven
Double Oven
D.Upper oven
E.Oven vent
F. Lower oven
A.Broil elements
B.Bake element
E
D
F
B
A
C
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
A
B