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BAKING/ROASTING
1
. Place racks where you need them. For more
3. When baking, preheat the oven for 10 minutes, then
put your food in the oven.
NOTE: Do not place your
food directly on the oven
bottom. If you want, place
the food on the rack at
the extra rack position.
During baking/roasting,
the oven burner will turn
on and off to keep the
same temperature setting.
1
Rear
2
I. Push in and turn the oven temperature control
information, see “Posi-
tioning racks and pans”
on pages 10and 11.
knob counterclockwise
to the baking/roasting
temperature you want.
The oven burner will
light by itself in
50-60 seconds.
4. After baking/roasting, turn the oven temperature
control knob clockwise
to OFF.
i
flerpy saving tips
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0
0
0
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“Oven peeking” can make cooking times longer
and affect food quality.
Rely on a timer to keep track of cooking time.
Plan your meals for the most efficient use of the
oven by cooking more than one food at a time.
If possible, plan to bake while the oven is still hot
after cooking.
You don’t have to preheat the oven when broiling
or roasting.
Roasting tips
0 For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the drip-
pings and allows the heat to circulate better.
0 Use a meat thermometer for the most accurate
doneness. Insert it so the tip is in the center of the
largest muscle or thickest portion of the meat or
poultry. Make sure the thermometer is not touching
bone, fat, or the bottom of the pan.
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