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Bakeware
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
Use temperature and time
aluminum
recommended in recipe.
Light golden
crusts
Even browning
Dark aluminum
May need to reduce baking
and other
temperatures 25°F (15°C).
bakeware with
Use suggested baking time.
dark, dull and/or
non-stick finish
For pies, breads and casseroles, use
temperature recommended in
Brown, crisp
recipe.
crusts
Place rack in center of oven.
Insulated cookie
Place in the bottom third of oven.
sheets or baking
May need to increase baking time.
pans
Little or no
bottom
browning
Stainless steel
May need to increase baking time.
Light, golden
crusts
Uneven
browning
Stoneware
Follow manufacturer's instructions.
Crisp crusts
Ovenproof
May need to reduce baking
glassware,
temperatures 25°F (15°C).
ceramic glass or
ceramic
Brown, crisp
crusts
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
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
1. Oven door vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. 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.
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