Installation Guide

30
When roasting meats, check internal temperature prior to time recommended by recipe to
prevent over cooking. When roasting meats in convection mode, do not reduce temperature
setting.
Condensation
It is normal for a certain amount of moisture to evaporate from the food during any cooking
process The amount depends 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.
Rack Positions
Large Main Oven One Rack Baking When baking on one rack, best results are obtained in
the bake mode (see Bake). When roasting a turkey or a large piece of meat, convection bake
may be used. Rack 4 is the most appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using the convection bake mode. Round cake
pans should be staggered on racks 4 and 2. Rectangular (9 x 13) cake pans and cookie
sheets should be placed on rack 4 directly under the one on rack 2. This may be used for
cakes, cookies, biscuits and other foods for which two rack baking is desirable. When several
casseroles, frozen pies or cakes are to be baked, use racks 4 and 2. These two racks can
also be used for a large oven meal.
Bakeware Type
Aluminum bake ware gives the best browning results. Cookie sheets with only two sides give
the best results. Aluminum commercial half-sheets or professional cooking utensils may be
used but baking times may be increased.
Placement
For better browning, utensils such as cookie sheets. Rectangular baking pans should be
placed crosswise on the rack with the shorter side facing right and left to allow better air flow.
When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans
should not be staggered; round cake pans should be staggered.
Settings for BAKE/CONVECTION and BAKE/CONVECTION/TURBO Cooking Modes
These cooking modes are for baking, roasting or warming using one or two racks.
1.) Select BAKE/CONVECTION or BAKE/ CONVECTION/TURBO using the Selector
switch.
2.) Set the oven temperature using the oven temperature control knob (not over the
maximum 500°F position). If using CONVECTION, set the oven control knob 25°F below
the temperature suggested in the recipe. Do NOT change recipe temperature if roasting
meats or poultry.
Rack Positions
Large Main Oven One Rack Baking When baking on one rack, best results are obtained in the bake
mode (see Bake). When roasting a turkey or a large piece of meat, convection bake may be used.
Rack 4 is the most appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using the convection bake mode. Round cake pans should
be staggered on racks 4 and 2. Rectangular (9 x 13) cake pans and cookie sheets should be placed
on rack 4 directly under the one on rack 2. This may be used for cakes, cookies, biscuits and other
foods for which two rack baking is desirable. When several casseroles, frozen pies or cakes are to be
baked, use racks 4 and 2. These two racks can also be used for a large oven meal.
Bakeware Type
Aluminum bake ware gives the best browning results. Cookie sheets with only two sides give the best
results. Aluminum commercial half-sheets or professional cooking utensils may be used but baking
times may be increased.
Placement
For better browning, utensils such as cookie sheets. Rectangular baking pans should be placed
crosswise on the rack with the shorter side facing right and left to allow better air flow.
When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans should not be
staggered; round cake pans should be staggered.
Settings for BAKE/CONVECTION and BAKE/CONVECTION/TURBO Cooking Modes
These cooking modes are for baking, roasting or warming using one or two racks.
1.) Select BAKE/CONVECTION or BAKE/ CONVECTION/TURBO using the Selector switch.
2.) Set the oven temperature using the oven temperature control knob (not over the maximum
500°F position). If using CONVECTION, set the oven control knob 25°F below the temperature
suggested in the recipe. Do NOT change recipe temperature if roasting meats or poultry.
When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans should not be staggered; round cake
pans should be staggered.
Settings for BAKE/CONVECTION and BAKE/CONVECTION/TURBO Cooking Modes
These cooking modes are for baking, roasting or warming using one or two racks.
1.) Select BAKE/CONVECTION or BAKE/ CONVECTION/TURBO using the Selector switch.
2.) Set the oven temperature using the oven temperature control knob (not over the maximum 500°F position). If using
CONVECTION, set the oven control knob 25°F below the temperature suggested in the recipe. Do NOT change recipe
temperature if roasting meats or poultry.
OPERATING INSTRUCTIONS
BAKE
Preheating
Preheat the oven before baking. The oven does not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating recommendation. Preheating time depends
on the temperature setting and the number of racks in the oven.
Tips for Getting the Best Results
• Minimize opening the door.
• Choose the right size bake ware.
• Use the bake ware recommended in the recipe. Store the broiler pans outside the oven:
extra pans without food affect the browning and cooking.
• Browning can depend from the type of pan used:
◦ 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 utensils or
glass bake ware. These may require lowering the bake temperature 25°F.
Bakeware Type
Metal bake ware (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 only. Heavy sheets or those with lips on more than one side may affect the baking time.
Bake Rack Positions
Rack level positions in the oven are numbered as in the diagram on Page 28.
One Rack Baking
The Bake mode is best for baking on one rack with rack level 3 and 4 used for most baked
items. When baking tall items, rack level 4 may be used. Pies are best baked on rack level 4
or 5 to ensure the bottom of the crust is done without over-browning the top. When large
pieces of meat or poultry are roasted such as a prime rib of beef or a turkey, rack level 4 is
the preferred rack.
Two Rack Baking
Rack levels 3 and 5 may be used when baking on two levels. Cookies and biscuits can be
cooked properly using these two racks. Casserole dishes may al so be baked using these
two levels.