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2. Push in and turn the oven temperature control
knob counterclockwise
to the baking/roasting
temperature you want.
The oven burner will
light by itself in 50-60
seconds.
12
USING YOUR RANGE
BAKING/ROASTING
Rear
Front
IMPORTANT: Do not attempt to light the oven
burner during a power failure.
1. Place racks where you need them. For more
information, see
“Positioning racks and
pans” in the “Using
the oven” section.
3. When baking, preheat the oven before putting
food into it. During baking/roasting, the oven
burner will turn on and off to keep the oven
temperature at the selected setting.
NOTE: Do not place food directly on the oven door
or the oven bottom. If you want, place the food on
the rack at the extra rack position.
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.
4. After baking/roasting, turn the oven temperature
control knob clockwise
to OFF.
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.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place your rack
when broiling, see “Broiling guidelines” later in this
section.