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Baking
Approximate cooking times are given in recipe directions or are shown on the TIME, TEMPERATURE
& SWITCH SETTING CHART FOR BAKING shown below. When baking on the rack, it may be
necessary to set the bottom switch at HIGH.
Meat Roasting
Meat roasting is best performed in a balanced oven. Switch positions of HIGH and HIGH are
suggested, with the temperature control setting at the low temperature recommended by the American
Meat Institute and the Department of Agriculture. Top heat results in a well colored or carmelized finish
to meats. When roasting fowl and a heavily browned appearance is not desired, the top oven switch
should be set at MED or LO. The use of a meat thermometer is strongly recommended for all meat
roasting operations.
oven to the desired temperature, it is necessary for some baking products to turn the 3-heat switch
controlling the top elements to the MED or LO position in order to reduce the amount of radiant heat
applied to the particular product. This will eliminate burning of the top portion of the product.
Loading
Load the oven as rapidly as possible to prevent excessive heat loss. Place pans directly on the deck
and in rows back to front, beginning on the right, then the next row, etc., until oven deck is full. Do not
place pans closer to the door than 3" (76 mm). Do not let the pans touch the sides or back of the oven
or each other.
While it is recommended that you set the 3-heat switches to the HIGH position in order to preheat the