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1. Oven vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
ACCUBAKE
® Temperature
Management
System
(on some models)
The ACCUBAKE system electronically
regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake and broil elements
cycle on and off in intervals. The bake element will glow red when
cycling on, the broil element will not. This feature is automatically
activated when the oven is in use.
Before baking or roasting, position racks according to the
"Positioning
Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat conditioning
time to
end before putting food in unless recommended
in the recipe.
To Bake or Roast:
1. Press BAKE.
Press TEMP "up" or "down" arrow pads to set a temperature
other than 350°F (177°C) in 5 ° amounts. The bake range can
be set between 170°F and 500°F (77°C and 260°C).
2. Press START.
The temperature
can be changed after this step.
START does not need to be pressed again.
3. Press CANCEL when finished.
Preheating
After START is pressed, the oven will enter a timed preheat
conditioning.
"PrE" and the time countdown
will appear on the
display. When the preheat conditioning
time ends, a tone will
sound, and the selected temperature will appear on the display.
Preheat temperatures
are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature
to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Custom Broil uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control. The lower
the temperature, the slower the cooking. Thicker cuts and
unevenly shaped pieces of meat, fish and poultry may cook
better at lower broiling temperatures.
•
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
•
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
•
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
•
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 from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended
in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.
1. Press CUSTOM BROIL.
2. Press START.
The set oven temperature will appear on the display until the
oven is turned off.
3. Press CANCEL when finished cooking.
To Vari Broil:
Changing the temperature when custom broiling allows more
precise control when cooking. The lower the temperature,
the
slower the cooking. Thicker cuts and unevenly shaped pieces of
meat, fish and poultry may cook better at lower broiling
temperatures.
1. Press CUSTOM BROIL.
Press the TEMP "up" or "down" arrow pads to enter a
temperature other than 500°F (260°C). The broil range can be
set between 170°F and 500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display
until the oven is turned off.
3. Press CANCEL when finished cooking.
12
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