Hotpoint RGBS200DMWW Use and Care Manual - Page 12

USING THE RANGE: &RRNZDUH&RRNLQJ0RGHV2YHQ$LU9HQWV Cookware Cookware Guidelines The material, finish, and size of cookware affect baking performance. Dark, coated and dull pans absorb heat more readily WKDQOLJKWVKLQ\SDQV3DQVWKDWDEVRUEKHDWPRUH readily can result in a browner, crisper, and thicker crust. If using dark and coated cookware check food earlier than minimum cook time. If undesirable results are obtained with this type of cookware consider reducing RYHQWHPSHUDWXUHE\ƒ)QH[WWLPH Shiny pans can produce more evenly cooked baked goods such as cakes and cookies. Glass and ceramic pans heat slowly but retain heat well. These types of pans work well for dishes such as pies and custards. Air insulated pans heat slowly and can reduce bottom browning. Keep cookware clean to promote even heating. Stoneware heats slowly and retains heat well. It is recommended to preheat this type of cookware if possible. Additional cook time may be required. Cooking Modes Your new oven has a variety of cooking modes to help you get the best results. These modes are described below. Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform differently than the oven it is replacing. Bake Broil Compartment (on some models) The bake mode is for baking and roasting. When preparing baked goods such as cakes, cookies and pastries, always preheat the oven first. To use this mode turn the thermostat knob to the desired temperature. Broil For better searing use the rack position that places food closest to the broil heater. Move food down for PRUHGRQHQHVVOHVVVHDULQJ7DNHFDUHQRWWRWRXFK the inner door when placing and removing food in broil compartment. Always broil with the oven door and drawer closed. 0RQLWRUIRRGFORVHO\ZKLOHEURLOLQJ8VHFDXWLRQZKHQ broiling on the upper rack positions as placing food closer to the broil burner increases smoking, splattering, and the possibility of fats igniting. Try broiling foods that you would normally grill. Adjust rack positions to adjust the intensity of the heat to the IRRG3ODFHIRRGVFORVHUWRWKHEURLOEXUQHUZKHQD seared surface and rare interior is desired. Thicker foods and foods that need to be cooked through should be broiled on a lower rack position. To use this mode turn the thermostat knob to the Broil setting. NOTE: Remove unused racks from oven for faster preheat, improved efficiency, and optimal performance. 'URSGRZQ%URLO&RPSDUWPHQWVRPHPRGHOV Oven Air Vents 1HYHUEORFNWKHYHQWVDLURSHQLQJV RIWKHUDQJH7KH\ provide the air inlet and outlet that are necessary for the range to keep cool and operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range. Vent appearance and location vary.  49-2000315 Rev. 1