RECOMMENDED
BAKED GOODS
Cakes
Bake, Convect Bake
Cookies
Bake, Convect Bake
BAKE
The Bake mode relies primarily on heat from the lower bake
element and radiant heat from the oven cavity to produce the
perfect conditions for cakes, cookies, quick breads, yeast
breads, meatloaf, and baked desserts. This mode is perfect
for foods that require both upper and lower browning.
Know Your Bake Mode
During baking, the
■
appropriate heating
elements and fan(s)
will cycle on and off
in intervals to maintain
the oven temperature.
Bake is used to cook
■
up to 2 racks of food.
For best results, allow
■
the oven to preheat
prior to placing food
in the oven.
If the oven door is
■
opened during baking,
the bake burner will
turn off approximately
30 seconds after
the door is opened.
It will turn on again
approximately
30 seconds after
the door is closed.
BROIL
The Broil mode uses intense heat from above to cook foods
quickly and is ideal when you want rich, flavorful browning
of exterior surfaces. Use for steak, chicken, pork, fish, or
vegetables like onions and peppers. This mode can also
brown and crisp desserts or casserole toppings.
Know Your Broil Mode
NOTE: This feature is not
available on the left oven
on 48" (121.9 cm) models.
Broiling uses direct
■
radiant heat to cook food.
The broil burner cycles
■
on and off in intervals
to maintain the oven
temperature.
RECOMMENDED RACK
MODE(S)
Three racks — 1, 3, 5
Two racks — 2 and 4
One rack — 3
Three racks — 1, 3, 5
Two racks — 1 and 4, 2 and 4
(Convect Bake only)
One rack — 3
A
1
C
3
Convection fan
1
Convection element
2
Bake element
3
A
1
Broil
1
USING YOUR OVEN
POSITION(S)
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 elements will come back on approximately
30 seconds after the door is closed.
For best results, use a broiler pan and grid. It is designed
■
to drain juices and help avoid spatter and smoke.
For proper draining, do not cover the grid with foil. The
■
bottom of the broiler pan may be lined with aluminum foil
for easier cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat
■
on the edges to avoid curling.
When broiling, changing the temperature allows more
■
precise control. Lowering the temperature causes food to
cook slower. Thicker cuts and unevenly shaped pieces of
meat, fish, and poultry may cook better at lower broiling
B
2
temperatures.
Pull out oven rack to stop position before turning or removing
■
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 of food from the oven.
■
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
To Use Broil:
1.
Preheat oven.
Use Left Oven
Preheat 3–5 minutes before putting food in the oven. Position
Cancel Left
food on the grid on the broiler pan; then place pan in the
center of the oven rack with the longest side parallel to the
door. Continue with setting steps in the "Cooking Modes"
section.
TIPS
For best results when
baking cakes on 2 racks,
place the cakes on the
racks as shown.
Insert food and Set Timer, if desired.
Set Timer
550°
--:--:
Broil
RIGHT
Kitchen Timer
Light
Cancel Right
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