valutazioni - 4, GPA: 4.3
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Facilità d'uso
Positioning Racks and Bakeware IMPORTANT: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish. RACKS NOTES: ¦ Position racks before turning on the oven. ¦ Do not position racks with bakeware on them. ¦ Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide. Traditional Cooking 543 21 FOOD RACK POSITION Frozen pies, large roasts, turkeys, 1 or 2 angel food cakes Bundt cakes, most quick breads, 2 yeast breads, casseroles, meats Cookies, biscuits, muffins, cakes, 2 or 3 nonfrozen pies Convection Cooking OVEN SETTING NUMBER OF RACK RACKS USED POSITION(S) Convect 1 1, 2 or 3 Convect 2 2 and 4 Convect 3 1, 3 and 5 BAKEWARE To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER POSITION ON RACK OF PAN(S) 1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that no bakeware piece is directly over another. 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 aluminum ¦ Light golden crusts ¦ Even browning Dark aluminum and other bakeware with dark, dull and/or nonstick finish ¦ Brown, crisp crusts Insulated cookie sheets or baking pans ¦ Little or no bottom browning Stainless steel ¦ Light, golden crusts ¦ Uneven browning Use temperature and time recommended in recipe. ¦ May need to reduce baking temperatures 25°F (15°C). ¦ Use suggested baking time. ¦ For pies, breads and casseroles, use temperature recommended in recipe. ¦ Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time. May need to increase baking time. Stoneware ¦ Follow manufacturer’s instructions. ¦ Crisp crusts Ovenproof glassware, ceramic glass or ceramic ¦ Brown, crisp crusts May need to reduce baking temperatures 25°F (15°C). 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 ." (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. ¦ Check all meat in 2 or 3 places. Oven Vent A B C A. Upper oven B. Oven vent C. Lower oven The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent. Baking and Roasting A B A. Broil element B. Bake element The Bake function is ideal for baking, roasting or heating casseroles. During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature. The bake element will glow red when cycling on; the broil element will not glow red. This feature is automatically activated when the oven is in use. If the oven door is opened during baking or roasting, the broil and bake elements will turn off immediately. They will come back on once the door is closed. To Bake or Roast: 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 to preheat before putting food in, unless recommended in the recipe. On double oven models only, be sure to set the correct controls for the oven (upper or lower) you want to use. 1. Turn the SELECTOR knob to BAKE. The display will read 350°F (177°C). 2. Turn the SET knob to desired temperature. The bake range can be set between 170°F and 500°F (77°C and 260°C). 3. Press the ENTER button to start, or after 10 seconds, the function will start automatically. 4. Turn the SELECTOR knob to the OFF position when finished cooking. Preheating As the oven heats up, the preheat indicator arrows will turn on in sequence. When the set temperature is reached, one tone will sound. Waiting an additional 10 minutes after preheating has finished to put food into the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs. Broiling A A. Broil element Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of mea...