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Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
■
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
■
After reading the thermometer once, push it into the meat
¹⁄₂
in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
■
Check all meat in two or three places.
Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Doing so will cause poor air
circulation, affecting cooking and cleaning results. Never set
plastics, paper or other items that could melt or burn near the
oven vent.
On coil element models, the element can be used when the oven
is in use as long as the cookware does not extend more than 1 in.
(2.5 cm) over the element.
Baking and Roasting
ACCUBAKE
®
DUO SYSTEM
®
Technology
Temperature Management
The ACCUBAKE DUO SYSTEM technology electronically
regulates the oven heat levels during preheat and bake to
maintain the most uniform temperature control.
Two temperature sensors will independently control the bake and
broil elements for optimal cooking results. The bake and broil
elements cycle on and off in intervals. The bake element will glow
red when cycling on, the broil element will not. This feature is
automatically activated when the oven is in use.
Before baking and roasting,
position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven preheat conditioning time to
end before putting food in unless recommended in the recipe.
To Bake or Roast:
1.
Press BAKE.
2.
Press TEMP “up” or “down” arrow pad to set a temperature
other than 350°F (177°C) in 5° amounts. The bake range can
be set between 170°F and 500°F (77°C and 260°C).
3.
Press START. The temperature can be changed after this
step. START does not need to be pressed again.
4.
Press CANCEL when finished.
Preheating
After START is pressed, the oven will enter a timed preheat
conditioning. “PrE” and the countdown time will appear on the
display. When the preheat conditioning time ends, a tone will
sound and the selected temperature will appear on the display.
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ due to the cycling of the elements.
CHOICE BAKE™ Function
The CHOICE BAKE™ function minimizes the top heat during
oven cooking. It is ideal for baking pies, casseroles and breads,
and for roasting foods that require longer and slower cook times
such as poultry and roasts.
Similar to the baking and roasting function, the bake elements or
burners cycle on and off at intervals during CHOICE BAKE™
cycle. However, the cycle duration for the broil element is much
shorter during CHOICE BAKE™ cycle, allowing less top
browning of foods and more customized control for your baking
results.
To Use:
1.
Press CHOICE BAKE™ function.
2.
Press the TEMP “up” or “down” arrow pad to set a
temperature other that 350°F (177°C) in 5° amounts. The
bake range can be set between 170°F and 500°F (77°C and
260°C).
3.
Press START. The temperature can be changed after this
step. Start does not need to be pressed again.
4.
Press CANCEL when finished cooking.
To use the CHOICE BAKE™ function during a regular BAKE
cycle to achieve less top browning, press CHOICE BAKE™
button function, set the desired temperature and press START.
Broiling
Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
■
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
■
For proper draining, do not cover the broiler grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■
Pull out oven rack to the stop position before turning or
removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultry or meat may not need to
be turned.
■
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
1. Oven Vent (coil element model) 2. Oven Vent (ceramic element
model)
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