Control Guide

9
Preheating and Oven Temperature
Preheating
When beginning a Bake or Convect Bake cycle, the oven begins
preheating after Start is touched. The oven will take approximately
12 to 17 minutes to reach 350°F (177°C) with all of the oven racks
provided with your oven inside the oven cavity. Higher
temperatures will take longer to preheat. Factors that impact
preheat times include room temperature, oven temperature, and
the number of racks. Unused oven racks can be removed prior to
preheating your oven to help reduce preheat time. The preheat
cycle rapidly increases the oven temperature. The actual oven
temperature will go above your set temperature to offset the heat
lost when your oven door is opened to insert food. This ensures
that when you place your food in the oven, the oven will begin at
the proper temperature. Insert your food when the preheat tone
sounds. Do not open the door during preheat until the tone
sounds.
Oven Temperature
While in use, the oven elements will cycle on and off as needed to
maintain a consistent temperature. They may run slightly hot or
cool at any point in time due to this cycling. Opening the oven door
while in use will release the hot air and cool the oven which could
impact the cooking time and performance. It is recommended to
use the oven light to monitor cooking progress.
Baking and Roasting
IMPORTANT: The convection fan and convection element may
operate during the Bake function to enhance performance and
heat distribution.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the oven door is opened during baking or roasting, the heating
elements (bake and broil) will turn off approximately 30 seconds
after the door is opened. They will turn on again approximately 30
seconds after the door is closed.
Broiling
Broiling uses direct radiant heat to cook food.
The element cycles on and off in intervals to maintain the oven
temperature.
IMPORTANT: Close the door to ensure proper broiling
temperature.
If the oven door is opened during broiling, the broil element will
turn off in approximately 30 seconds. When the oven door is
closed, the element will come back on approximately 30 seconds
later.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See the Quick Start Guide for contact information.
� For proper draining, do not cover the grid with foil. The bottom
of the broiler pan may be lined with aluminum foil for easier
cleaning.
� Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid 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.
Cook’s Assistant Option
The Cook’s Assistant Option is an automated cooking option that
invites you to explore the many capabilities of the oven, including
the attachments, convection baking, and sensor cooking with the
temperature probe. When used with attachments, this option
automatically controls the oven system for foods commonly
prepared on each one, including a wide selection of steaks and
chops, chicken and fish, pizza and vegetable items.
When selecting a cooking mode with the Cook’s Assistant option
for the first time, the Cook’s Assistant Option will automatically
optimize the time and temperature of the recipe for the desired
results.
To manually enter the set time and temperature, touch COOK’S
ASSISTANT and then select Manual. The oven will not change the
set time or temperature and will default to manual cooking mode
for all cooking modes.
To return to Cook’s Assistant Option conversions, touch COOK’S
ASSISTANT OPTIONS and then select Auto. The oven will
automatically adjust the set time and/or temperature for better
cooking results and will default to Cook’s Assistant Option for all
cooking modes with this option.
Convection
In a convection oven, the fan-circulated hot air distributes heat
more evenly. This movement of hot air helps maintain a consistent
temperature throughout the oven, cooking foods more evenly,
while sealing in moisture.
During convection baking or roasting, the bake, broil, and
convection elements cycle on and off in intervals while the fan
circulates the hot air. During convection broiling, the broil and
convection elements cycle on and off.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
The convection cooking modes take advantage of the Cook’s
Assistant Option. See the “Cook’s Assistant Option” section for
more information. If manually setting the oven, most foods, using
convect baking mode, can be cooked by lowering cooking
temperatures 25°F (14°C). The cooking time, can be shortened
significantly when using Convect Roast, especially for large
turkeys and roasts.
� It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
� Keep heat loss to a minimum by opening the oven door only
when necessary. It is recommended to use the oven light to
monitor progress.
� Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
� Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
� Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.