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■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
■ Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Convection Bake
The convection element is hidden in the rear panel of the oven
cavity and, assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to stagger
items on the racks to allow a more even flow of heat. If the oven is
full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 2" (5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the convection, bake, and broil
elements all heat the oven cavity. After preheat, these elements
will cycle on and off in intervals to maintain oven temperature,
while the fan circulates the hot air.
If the oven door is opened during convection baking, the fan turns
off immediately and turns on as soon as the door is closed.
Convection, bake, and broil elements will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section.
Convection Roast
Convection roasting can be used for roasting meats and poultry.
During convection roasting, the bake, broil, and convection
elements will cycle on and off in intervals to maintain oven
temperature, while the fan circulates the hot air.
If the oven door is opened during convection roasting, the fan
turns off immediately and turns on as soon as the door is closed.
The bake, broil, and convection elements will turn off
approximately 30 seconds after the door is opened. They will turn
on again approximately 30 seconds after the door is closed.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Convection Broil
During convection broiling, the broil element will cycle on and off
in intervals to maintain oven temperature, while the fan circulates
the hot air.
The temperature is preset at 550°F (288°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature, and may need to be adjusted.
If the oven door is opened during convection broiling, the fan turns
off immediately and turns on as soon as the door is closed. Broil
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
To Convection Broil:
For ideal performance allow the oven to preheat for 5 minutes (no
preheat tone will sound). Position food on the unheated grid on
the broiler pan, and then place it in the center of the oven rack
with the longest side parallel to the door.
Proofing Bread
Proofing bread prepares dough for baking by activating the yeast.
Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
For best performance, ensure your oven cavity temperature is
below 120°F (49°C) before placing dough in oven cavity. Before
first proofing, place dough in a lightly greased bowl and cover
loosely with plastic wrap coated with shortening or cooking spray.
Place on a rack in rack position 2. See "Positioning Racks and
Bakeware" for diagram. Close door.
1. Touch PROOF. Display will show 100°F (38°C).
2. Touch START.
Let dough rise until nearly doubled in size. Check at 20 to
25 minutes. Proofing time may vary depending on dough type
and quantity.
3. Touch CANCEL for the selected oven when finished proofing.
Before second proofing, shape dough, place in baking pan(s) and
cover loosely. Follow the same placement and control steps
above. Before baking, remove waxed paper or plastic wrap.
Temperature Probe
The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
The temperature probe should only be used with Bake, Convect
Bake, or Convect Roast.
Always unplug and remove the temperature probe from the oven
when removing food.
To Use:
Before using, insert the probe into the food item. For meats, the
probe tip should be located in the center of the thickest part of the
meat and not into the fat or touching a bone. Place food in oven
and connect the temperature probe to the jack. Keep probe as far
away from heat source as possible. Close oven door.
NOTE: The temperature probe must be inserted into the food item
before the mode is selected.
1. Touch the Power keypad or select "Probe Cook" from the
Cooking Mode menu.
2. Scroll to the desired cooking mode.
3. Scroll to the desired oven temperature.
4. Scroll to the desired food temperature.
5. Touch START.
or
Touch DELAY to delay the baking cycle. Refer to the "Timed
Cooking" section for setting delayed start and stop times.
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