Operation - Oven
Preheating the Oven
Oven Cooking Modes
Bake and Warm
Here are some tips for cooking with baking pans:
Glass baking dishes absorb heat, therefore reduce oven temperature 25°F
when baking in glass.
Shiny, smooth metal reflects heat resulting in lighter, more delicate browning.
Dark, rough or dull pans will absorb heat resulting in browner, crisper crust.
Some manufacturers recommend reducing temperature 25° F when using
these pans. Follow manufacturer recommendations. Use glass or dark metal
pans for pies.
Insulated baking pans may increase the recommended baking time.
Preheat the oven if the recipe recommends it. Preheating is necessary for good
results when baking cakes, cookies, pastry and breads. Setting a higher tempera-
ture does not shorten preheat time. Place oven racks in proper position before
preheating. A beep will confirm that oven is preheated and selected oven temper-
ature will be displayed.
Baking is cooking with dry, heated air. Both the
upper and lower element cycle to maintain the
oven temperature. Bake mode can be used to
prepare foods like pastries and casseroles as
well as to roast meats. In Warming mode, the
oven uses the upper and lower element to main-
tain low temperature to keep food at serving tem-
Use the Warming setting on the oven to keep foods hot until ready to serve.
Warming mode temperatures are 140° - 220° F. Default temperature is 170°.
Foods that must be kept moist should be covered with a lid or aluminum foil.
When using Warm mode, follow these guidelines:
Do not use the Warm Mode to heat cold food.
Be sure to maintain proper food temperature. The USDA recom-
mends holding hot food at 140°F or warmer.
DO NOT warm food for longer than one hour.