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17
USING YOUR RANGE
YOU SEE
OVEN ON and
HEATING lights
go out.
WARM
BROIL
CLEAN
200
250
300
350
400
450
500
3. Put your food in the oven.
During baking/roasting, the elements will turn on
and off to keep the oven temperature at the
setting.
NOTE: The top element helps heat during bak-
ing/roasting, but does not turn red.
4. After baking/roasting, turn the oven control knob
to OFF.
BAKING/ROASTING (CONT.)
Roasting meats and poultry
•
For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the
drippings and allows the heat to circulate better.
•
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.
Saving energy
•
To avoid loss of heat, open the oven door as little
as possible.
•
Use 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, or
baking while the oven is still hot after cooking a
meal.
TURN