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When baking with two or more racks we recommend
arranging the pans on the upper rack closer to the
door and the pans on the lower rack closer to the fans
(see the figure below). Make sure that pans don't
touch the internal glass pane of the door or the back
wall of the oven.
Pan position for four rack baking
Bake function tips
• Use the bake function to cook most food items
that require normal cooking temperatures.
• As much as possible, use only one rack on posi-
tion 2 or 3 and center the pans. If using two
racks, place them in positions 1 and 4.
• Dark or dull pans absorb more heat than shiny
bakeware resulting in dark or overbrowning of
foods. It may be necessary to reduce the oven
temperature or cook time to prevent overbrown-
ing of some foods. Dark pans are recommended
for pies. Shiny pans are recommended for cakes,
cookies and muffins.
• Fully preheat the oven before baking items like
cookies, cakes, biscuits and breads.
• Do not open oven door often. Opening the door
will reduce the temperature in the oven and may
increase the cook time.
Convection Bake function tips
• The Convection Bake function is optimized for
multiple rack cooking.
• When baking cookies and biscuits on multiple
racks, use positions 1 and 4. When baking cakes
on multiple racks, use positions 1 and 3.
• Cookies and biscuits should be baked on pans
with no sides or very low side to allow heated air
to circulate around the food.
• Food baked on pans with a dark finish will cook
faster.
• When placing multiple food items in the oven,
allow at least 2" of space between them for
proper air circulation.
USING THE OVEN
• Use tested recipes with times adjusted for Con-
vection Baking when using this mode. Check
food at the minimum cooking time.
Broil function tips
WARNING
• Should an oven fire occur, close the oven door.
If the fire continues, throw baking soda on the
fire or use a fire extinguisher. Do not put water
or flour on the fire. Flour may be explosive and
water can cause a grease fire to spread and
cause personal injury.
• Use potholders or oven mitts when working
with a hot oven.
• Consuming raw or undercooked meats, poultry,
seafood or shellfish may increase your risk of
food borne illness.
• Use the Broil function to cook meats that require
direct exposure to radiant heat for optimum
browning results.
• Always allow the oven to preheat before placing
the food in it.
• For proper broiling, use the broil pan (1) and its
insert (2) to place the meat on as shown in the
figure below. The broil pan insert contains slots
that allow grease from the meat to drain into the
broil pan.
NOTE
Broiler pan and insert are not included with the
appliance.
• Broiling is direct heat cooking and will produce
some smoke. If the smoke is excessive please
refer to the "Oven problems" table.
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