Maytag MGR8800HK User Instructions page 12

Precision Cooking™ System - Precise Bake
The Precise Bake system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake burner cycles on and
off in intervals. On convection range models, the fan may run while
preheating and may be cycled on and off for short intervals during
preheating to provide the best results. This feature is automatically
activated when the oven is in use.
The convection fan will not be on during the first 5 minutes of the
cycle.
Before baking and roasting, position racks according to
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
When broiling, preheat the oven for 5 minutes before putting food
in unless recommended otherwise in the recipe. Position food on
grid in a broiler pan, then place it in the center of the oven rack.
IMPORTANT: Close the door to ensure proper broiling
temperature.
Changing the temperature when Custom Broiling allows more
precise control when cooking. The lower the broil setting, the
slower the cooking. Thicker cuts and unevenly shaped pieces
of meat, fish and poultry may cook better at lower broil settings.
Use racks 6 or 7 for broiling. Refer to the "Positioning Racks and
Bakeware" section for more information.
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
IMPORTANT: With convection cooking, most foods can be
cooked at a lower temperature or at a shorter time. This range
automatically reduces the set oven temperature by 25°F (15°C) for
convection cooking.
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Baking and Roasting
Preheating
When Start is pressed, the oven will begin preheating. Once
100ºF (38ºC) is reached, the display temperature will increase as
the actual temperature of the oven increases. When the preheat
temperature is reached, a tone will sound, and the selected
temperature will appear on the display. The time necessary to
preheat the oven to 350°F (177°C) is approximately 10 to
15 minutes, depending on the model.
Power Preheat
Power Preheat can be used to shorten the preheating time. Only
one standard flat rack should be in the oven during Power Preheat.
Extra racks should be removed prior to starting Power Preheat.
Press POWER PREHEAT and follow the oven control prompts, or,
if preheating has already started, simply press POWER PREHEAT.
The preheating cycle should be completed before placing food in
the oven and should be used only for one-rack baking. When the
power preheat cycle is complete, the oven starts a normal Bake
cycle.
Broiling
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.
If you would like to purchase a broiler pan, one may be ordered.
Please refer to the "Accessories" section for more information.
NOTE: Odors and smoke are normal the first few times the oven is
used or if the oven is heavily soiled.
Convection Cooking
During convection cooking, the bake and broil burners and
convection element cycle on and off in intervals to maintain the
oven temperature, while the fan circulates the hot air.
NOTE: The convection fan will turn on approximately 5 minutes
into any convection cycle.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
EvenAir™ True Convection
When convection baking, broiling or roasting, enter your normal
baking temperature. The control will automatically reduce the set
oven temperature by 25°F (15°C).
Convect Options
Convect Bake - Multiple-rack baking or cookies, biscuits, breads,
casseroles, tarts, tortes, cakes.
Convect Broil - Thicker cuts or unevenly shaped pieces of meat,
fish or poultry.
Convect Roast - Whole chicken or turkey, vegetables, pork roasts,
beef roasts.