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15
OVEN USE
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.
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 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.
Oven Vent
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.
Oven Door 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.
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
■ 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).
A.Oven vent (on some ceramic glass models)
A.Oven door vent
A
A