Manual

ConvectionCooking
FUNCTION NUMBER RACK
OF RACKS POSITION(S)
Convection baking or 1 2
roasting
Convection baking 2 1 and 3
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 PANS
1 Center of rack.
2 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/ RECOMMENDATIONS
RESULTS
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.
• Use suggested baking time.
• For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
• Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel
• Light, golden
crusts
• May need to increase baking time.
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
• Follow manufacturer's instructions.
Ovenproof • May need to reduce baking
glassware, ceramic temperatures.
glass or ceramic
• Brown, crisp
crusts
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance. Follow manufacturer's directions for using a meat
thermometer.
A. Control panel
B. Oven vent
C. Oven door
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
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Bako/roast symbol
The Bake/Roast function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
necessary to wait for the oven to preheat before putting food in,
unless preheating is not recommended in the recipe.
1. Turn the Oven control knob to the Bake/Roast symbol.
2. Turn the Temperature control knob to desired temperature.
3. Press OK.
The arrow indicator above temperature icon (°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
[3 @
Low broil symbol High broil symbol
Broiling uses direct radiant heat to cook food. Changing the
temperature when 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.