KitchenAid KEMS306B - Rack and Pan Placement; Using Aluminum Foil in the Oven; Baking or Roasting -Eeen

Using aluminum foil in the oven
AWARNING
Electrical Shock and
Fire Hazard
Do not allow foil to touch
the heating elements.
Failure to follow this
precaution could result in
electrical shock or fire
hazard and damage to the
elements.
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Use aluminum foil to catch
Spillovers from pies or casseroles.
e Place the foil on the oven rack
below the rack with the food. The
foil should have the edges turned
up and be about 1 inch (3 cm)
larger all around than the dish
holding the food.
e Do not cover the entire rack with
aluminum foil. It will reduce air
circulation and cause poor
cooking results.
e Do not line Self-Clean oven
bottom or entire oven rack with
foil or other liners. Poor baking
will result.
Baking or Roasting
1. Arrange the oven rack(s) in the
desired position(s).
2. Set the Thermostat to the desired
temperature. (See the baking
chart in the cookbook for
temperature recommendations.)
3. Tum the Selector to BAKE.
4. Place the food in the oven after
the Lower Oven Indicator Light
goes out, or when the recipe
specifies.
Be sure to turn the Selector and the
Thermostat to OFF when cooking is
completed.
Roasting tips:
e Roast meats fat side up ina
shallow pan using a roasting rack.
e Use a roasting pan that fits the size
of the food to be roasted. Meat
juices may overflow the sides of a
pan that is too small. Too large of
a pan will result in increased oven
spatter.
e Spatter can be reduced by lining
the bottom of the roasting pan
with lightly crushed aluminum foil.
e A foil tent will slow down surface
browning for long-term roasting,
as when roasting a turkey. Place
tent-shaped foil loosely over meat
to allow for air circulation. Do not
seal foil or meat will be steamed.
e Use an accurate meat thermometer
or temperature probe (see
“Temperature Probe” on page 12)
to determine when meat has
reached desired degree of
doneness. Insert the thermometer
or probe into the center of the
thickest portion of the meat or into
the inner thigh or breast of
poultry. For an accurate reading,
the tip of the thermometer or
probe should not touch fat, bone
or gristle. See roasting chart in the
cookbook for recommended
intemal temperatures.
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