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16
1. Place the racks where you need them in the oven.
For more information, see “Positioning racks and
pans” under “Using the oven” earlier in this
section.
NOTE: Do not place food directly on the oven door
or the oven bottom.
USING YOUR RANGE
Front of rack
Rear of rack
YOU SEE
OVEN ON and
HEATING lights
go out.
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
W
A
R
M
5
0
0
4
5
0
O
F
F
B
R
O
I
L
C
L
E
A
N
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, push and turn the oven
control knob to OFF.
BAKING/ROASTING (MODEL FES
33
OG) (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 drip-
pings 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.
PUSH AND TURN
BAKING/ROASTING (MODELS FEP
3
1
OG, FEP
3
2
OG, FEP
33
OG)