BEFORE SETTING OVEN CONTROLS
Air circulation in the oven
For best baking results allow 2-4" (5-10 cm) around the
cookware for proper air circulation and be sure pans and
cookware do not touch each other, the oven door, sides or
back of the oven cavity. Hot air must be able to circulate
around the pans and cookware in the oven for even heat to
reach around the food.
Baking layer cakes with 1 or 2 oven racks
For best results when baking cakes using 2 oven racks,
place cookware on rack positions 2 & 5 (See Fig. 1). For
best results when using a single oven flat rack, place
cookware on rack positions 2, 3 or 4 (See Fig. 2).
BEFORE SETTING SURFACE CONTROLS
Using the cooktop - radiant and induction
The hybrid cooktop offers two different cooking methods;
radiant heating elements on the left-hand side (Fig. 3) and
induction cooking zones on the right-hand side (Fig. 4).
Whenever using the cooktop it is very important to
remember the differences between radiant and induction
types of cooking. The cookware you use and cooking results
will be different depending on the side of the cooktop you
choose when surface cooking or heating liquids.
The graphics provided on the ceramic cooktop outlines
the areas to place cookware for the radiant elements
and the induction cooking zones.
Radiant element cooking - Cookware will absorb the heat
that radiates from the elements located underneath the
cooktop glass. Cooking utensils manufactured for use with
ceramic radiant cooktops are available in many styles and
types of base materials.
Induction zone cooking - Heats cookware directly.
Induction cooking works only with cookware made of a
magnetic base material, such as cast-iron or in most
stainless steel pans. Remember that induction cooking will
initially heat the cooking utensil very quickly.
Fig. 3 - Radiant heating elements
Fig. 4 - Induction cooking zones