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Baking and Roasting
IMPORTANT: The convection fan and convection element may
operate during the Bake function to enhance performance and
heat distribution.
The oven will take approximately 12 to 17 minutes to reach
350°F (177°C) with all oven racks inside the oven cavity. The
preheat cycle rapidly increases the temperature inside the
oven cavity. Higher temperatures will take longer to preheat.
Factors that impact preheat times include room temperature,
oven temperature, and the number of racks. Unused oven racks
can be removed prior to preheating your oven to help reduce
preheat time. The actual oven temperature will go above the set
temperature to offset the heat lost when the oven door is opened
to insert food. This ensures that the oven will begin at the proper
temperature when you place food in the oven. Insert food when
the preheat tone sounds. Do not open the door during preheat
until the tone sounds.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
Depending on the model, if the oven door is opened during
baking or roasting, the heating elements (bake and broil) will turn
off approximately 30 seconds after the door is opened. They will
turn on again approximately 30 seconds after the door is closed.
Broiling
Broiling uses direct radiant heat to cook food.
The element cycles on and off in intervals to maintain the oven
temperature.
NOTE: No preheating is required for the Broiling function.
IMPORTANT: Close the door to ensure proper broiling
temperature.
If the oven door is opened during broiling, the broil element
will turn off in approximately 30 seconds. When the oven
door is closed, the element will come back on approximately
30 seconds later.
For best results, use a broiler pan and grid. It is designed to
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drain juices and help avoid spatter and smoke.
For proper draining, do not cover the grid with foil. The bottom
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of the broiler pan may be lined with aluminum foil for easier
cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
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the edges to avoid curling.
Pull out oven rack to stop position before turning or removing
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food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry, or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
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the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Convection
In a convection oven, the fan-circulated hot air distributes heat
more evenly. This movement of hot air helps maintain a consistent
temperature throughout the oven, cooking foods more evenly
while sealing in moisture.
Most foods, using convect baking mode, can be cooked by
lowering cooking temperatures 25°F (14°C). The cooking time
can be shortened significantly when using Convect Roast,
especially for large turkeys and roasts.
It is important not to cover foods with lids or aluminum foil
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so that surface areas remain exposed to the circulating air,
allowing browning and crisping.
Keep heat loss to a minimum by opening the oven door only
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when necessary. It is recommended to use the oven light to
monitor progress.
Choose cookie sheets without sides and roasting pans with
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lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
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minimum cooking time using a method such as a toothpick.
Use a meat thermometer or the temperature probe to
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determine the doneness of meats and poultry. Check
the temperature of pork and poultry in 2 or 3 places.
Convection Bake
The convection element is hidden in the rear panel of the oven
cavity and, assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries as well as foods on multiple racks. It is helpful to stagger
items on the racks to allow a more even flow of heat. If the oven
is full, extra cooking time may be needed.
When cooking an oven meal with several different types of
foods, be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 2" (5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the convection, bake, and broil
elements all heat the oven cavity. After preheat, these elements
will cycle on and off in intervals to maintain oven temperature
while the fan circulates the hot air.
If the oven door is opened during convection baking, the fan
turns off immediately and turns on as soon as the door is closed.
Convection, bake, and broil elements will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
NOTE: It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
Reduce recipe temperature 25°F (14°C). The cook time
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may need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section.
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