User Manual

Oven operation en-us
25
How to use convection broil mode
Use the convection broil mode for cooking thick, tender
cuts of meat, poultry and fish. Convection broil is not rec-
ommended for browning breads, casseroles and other
foods.
In addition to the benefits of standard broiling, convection
broiling is faster.
Note
¡ Always use convection broil with the oven door closed.
¡ Preheat the oven for 3 to 4minutes. Do not preheat for
more than 5minutes.
¡ Steaks and chops should be at least 1½" (4cm) thick.
¡ Use the broil pan and grid or a deep pan with a metal
rack, for broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
¡ Turn meats once during the recommended cook time.
Fish does not need to be turned.
¡ Never use heat-proof glass, such as Pyrex®; it cannot
tolerate the high temperature.
How to use proof mode
Use the proof mode to raise yeast dough.
Note
¡ Start with a cool oven when using the proof mode.
¡ Allow frozen dough to thaw first.
¡ The ideal temperature for proofing will be maintained
until the mode is turned off. Dough has proofed when it
has doubled in size.
¡ Loosely cover the bowl or pan and use any rack that ac-
commodates the size of the container.
¡ Keep the door closed and use the oven light to check
the rising of the dough.
Size Time in min.
Loaf, 1lb (4.5kg) 60-75
Rolls, 0.1lb (50g) 30-45
How to use warm mode
Use the warm mode to keep hot, cooked foods at serving
temperature.
CAUTION
Food may spoil when kept warm for too long.
▶
Do not use the warm mode to heat cold food.
▶
Be sure to maintain proper food temperature. The
USDA recommends holding hot food at 140°F (60°C)
or warmer.
▶
DO NOT warm food longer than one hour.
Note
¡ ALWAYS start with hot food. DO NOT use this mode to
heat cold food other than for crisping crackers, chips,
and dry cereal.
¡ Serving dishes, plates, and cups may be kept warm
with this mode.
¡ Foods that must be kept moist should be covered with a
lid or aluminum foil.
¡ Aluminum foil may be used to cover food. Use only
heat-safe dishes.
¡ DO NOT open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
¡ When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
7.13 Getting the best results
¡ Minimize opening the oven door.
¡ Use the rack position recommended by the recipe.
¡ Use the bakeware recommended in the recipe.
¡ Store pans outside the oven. An extra pan without food
affects the browning and cooking.
¡ The type of pan used affects the browning.
– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
¡ Most cooking times in recipes are designed for a pre-
heated oven and require that the oven already be at a
certain temperature before cooking starts. Refer to your
recipe for preheating recommendations.
¡ Preheating time depends on the temperature setting
and the number of racks in the oven.
Bakeware type
¡ Metal bakeware with or without a non-stick finish, heat-
proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
¡ Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may af-
fect the baking time.
Pan placement
¡ Allow at least 1'' (2.5cm) of space between the pans
and the oven walls so heat can circulate around each
pan.
¡ Stagger bakeware so that one is not directly above an-
other. Allow 1½'' (4cm) above and below each pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, go to
www.csuextstore.com, or write to the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high al-
titude food preparation guide you prefer: general informa-
tion, cakes, cookies, breads, etc.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount de-
pends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.