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3. When baking, preheat the oven for 10 minutes.
Put your food in the oven.
NOTES:
•
Do not preheat when
roasting.
•
Do not place your
food directly on the
oven bottom. During
baking/roasting, the
oven burner will turn on
and off to keep the oven
at the set temperature.
USING YOUR RANGE
BAKING/ROASTING (CONT.)
4. After baking/roasting, turn the oven control knob
to OFF.
TURN
YOU SEE
OVEN ON and
HEATING lights
go out.
Save energy and save money
•
“Oven peeking” can make cooking
times longer and affect food quality.
•
Rely on 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.
•
If possible, plan to bake while the oven
is still hot after cooking.
•
You don’t have to preheat the oven
when broiling or roasting.
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 thick-
est portion of the meat or poultry. Make
sure the thermometer is not touching
bone, fat, or the bottom of the pan.