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11
USING YOUR RANGE
BAKING/ROASTING
1. Place the racks where you need them.
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.
2. Set the oven selector to BAKE and the oven
temperature control knob to the baking/roasting
temperature you want.
The oven heating indicator light will come on.
The oven is preheated when the oven heating
indicator light first goes off.
NOTE: Do not preheat the oven when roasting.
Front of rack
Rear of rack
BROIL
BAKE
OFF
TURN TURN
BROIL
150
200
250
300
350
400
450
500
OFF
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•
Use aluminum foil to catch spillovers from pies or
casseroles by placing
foil on the oven rack
below. Foil should be
turned up at edges and
be at least 1 inch larger
than dish.
•
Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
•
Do not line the oven bottom with foil or other liners.
It could affect the oven surface as well as the quality
of your baking.
•
Place tent-shaped foil loosely over meat or poultry
to slow down surface browning for long term
roasting. Remove foil for the last 30 minutes.
•
Use narrow strips of foil to shield piecrust edges if
browning too quickly.
USING ALUMINUM FOIL