Power Outage; Oven Moisture; Aluminum Foil; Bake - LG LSRG309ST Manual De Propietario

Power Outage

The oven or broiler can not be used during a power outage.
If the oven is in use when a power failure occurs, the oven
burner shuts off and cannot be re-lit until power is restored.
Once power is restored you will need to restart the oven or
broil function.
CAUTION
DO NOT attempt to operate the electric ignition oven
during an electrical power failure.

Oven moisture

As your oven heats up, the temperature increase of the air in
the oven may cause water droplets to form on the door glass.
These droplets are harmless and will evaporate as the oven
continues to heat up.

Aluminum Foil

NEVER cover the oven bottom with aluminum foil.
Aluminum foil may also be used to catch a spillover. To do
so, place a small sheet of foil on a lower rack several inches
below the food.
NEVER entirely cover a rack with aluminum foil. This will
disturb the heat circulation and result in poor baking.

BAKE

BAKE is used to prepare foods such as pastries, breads,
casseroles and roasts. The oven can be programmed to bake
at any temperature from 170°F (77°C) to 550°F (288°C).
The default temperature is 350°F (177°C).
To set the oven to BAKE (example to 375°F):
NOTE
y Your oven is not designed for open-door cooking.
1
Touch the BAKE key.
2
Set the oven temperature using the number keys
(ex: touch 3 , 7 , 5 ).
3
Touch the START key.
As the oven preheats, the temperature is displayed and
rises in 5 degree increments. Once the oven reaches the
desired temperature, a tone will sound and the oven light
will blink on and off.
NOTE
y Preheating is necessary for better cooking results.
Place the food in the oven after preheating.
y You may also change the temperature while cook-
ing by following steps 1-3.
4
When cooking is complete, touch the CLEAR OFF key.
5
Remove the food from the oven.
Baking Tip
THE TYPE OF MARGARINE WILL AFFECT BAKING
PERFORMANCE
Most recipes for baking have been developed using high fat
products such as butter or margarine (80% fat). To decrease
the fat, the recipe may not give the same results as with a
higher fat product.
It can result in recipe failure if cakes, pies, pastries, cookies
or candies are made with low fat spreads. The lower the fat
content of a spread product, the more noticeable these
differences become.
Federal standards require products labeled "margarine" to
contain at least 80% fat by weight. Low fat spreads, on the
other hand, contain less fat and more water. The high mois-
ture content of these spreads affects the texture and flavor
of baked goods. It can get best results with your old favorite
recipes to use margarine, butter or stick spreads containing at
least 70% vegetable oil.
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HOW TO USE