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Convection
Cooking
(on some models)
FUNCTION
NUMBER OF
RACK
RACKS USED
POSITION(S)
Convection baking or
1
1,2 or 3
roasting
Convection baking
2
2 and 4
Convection baking
3
1,3 and 5
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER
POSITION ON RACK
OF PAN(S)
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
The bakeware material affects cooking results. Follow
manufacturer's
recommendations
and use the bakeware size
recommended
in the recipe. Use the following chart as a guide.
BAKEWARE/RESULTS
RECOMMENDATIONS
Light colored
•
Use temperature and time
aluminum
recommended
in recipe.
•
Light golden crusts
•
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
•
Brown, crisp crusts
•
May need to reduce baking
temperatures
slightly.
•
Use suggested baking time.
•
For pies, breads and
casseroles, use temperature
recommended
in recipe.
•
Place rack in center of oven.
Insulated cookie
•
Place in the bottom third of
sheets or baking pans
oven.
•
Little or no bottom
•
May need to increase baking
browning
time.
Stainless
steel
•
May need to increase baking
•
Light, golden crusts
time.
•
Uneven browning
Stoneware/Baking
•
Follow manufacturer's
stone
instructions.
•
Crisp crusts
Ovenproof
glassware,
•
May need to reduce baking
ceramic
glass or
temperatures
slightly.
ceramic
•
Brown, crisp crusts
On models without a temperature
probe, use a meat
thermometer
to determine doneness of meat, poultry and fish.
The internal temperature,
not appearance, should be used to
determine doneness. A meat thermometer
is not supplied with
this appliance.
•
Insert the thermometer
into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer
should not touch fat, bone or gristle.
•
After reading the thermometer
once, push it into the meat
1/2"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
•
Check all meat, poultry and fish in 2 or 3 different places.
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the vent
will cause poor air circulation, affecting cooking and cleaning
results. Do not set plastics, paper or other items that could melt
or burn near the oven vent.
Before baking, position racks according to the "Positioning
Racks and Bakeware" section.
•
If the lower oven is not in use, the upper oven will preheat
more quickly.
•
Allow at least V2" (1.3 cm) between the baking pan or
casserole and the top element in the upper oven. Loaf, angel
food or bundt pans are not recommended
in the upper oven.
•
When baking frozen, self-rise pizza in the upper oven, place
the pizza on a cookie sheet to avoid overbrowning.
•
When preheating with a baking/pizza
stone inside the upper
oven, do not set oven above 400°F (205°C). To use baking/
pizza stones at temperatures above 400°F (205°C) in the
upper oven, put stone in after the preheat beep.
•
The back part of the lower oven bake element will not glow
red during baking. This is normal.
To Bake or Roast:
1. Press the BAKE keypad for desired oven.
"BAKE" and "000" will flash in the display.
2. Select the oven temperature.
Press AUTOSET for 350°F (175°C) or the appropriate
number
pads. Each additional press of the Autoset pad will increase
the temperature
by 25°F (15°C).
The oven temperature
can be set between 170°F and 550°F
(75°C and 288°C).
12
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