User's Guide

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Side Dishes

Baked Potatoes (400°F-450°F)

• Chef’s Tip: Don’t wrap potatoes in

foil. This traps in the moisture and

results in steaming the potatoes.

• Place the potatoes directly on

the center rack, spaced apart, to

achieve baked potatoes with drier,

crispier skins and ufer insides.

• Prick the potato skins with a dinner fork 10 to 15 times. This allows the

moisture to escape, resulting in a baked potato with a ufer interior.

Yeast Breads (400°F-450°F)

• Chef’s Tip: Place a bowl of water in the oven when using the Proof mode to

create a moist environment for the yeast to grow

• When you’re baking yeast breads and desire a crust, start your oven at a higher

temperature than the recipe calls for. When your bread goes into the oven, lower

the oven temperature to the recipe instruction.

Custards/Eggs

Cheese Soufé (325°F-375°F)

• Chef’s Tip: Both the egg yolks

and whites must be at room

temperature before making the

soufé.

• The egg yolks will whip up higher and the yolks will mix more easily with

the cheese base.

Crème Brûlée (300°F-350°F)

• Chef’s Tip: Place a wet dish

towel underneath the ramekins to

prevent them from sliding when

placing them in or removing them

from the oven. This also helps

distribute the heat more evenly to

the bottom, sides, and tops of the

custards while they bake.

• Place water for the water bath in the baking dish once the baking dish is on

the oven rack to minimize spilling around the oven.

Making a Cake from a Box Mix (350°F)

• If the recipe on the box calls for eggs, remove them from the refrigerator

ahead of time so they are at room temperature. The eggs will blend more

easily with the other ingredients.

• Chef’s Tip: If making angel food cake from a box, using a whisk attachment on

your mixer can increase the volume of the nished cake.

• When making angel food cake from a box, using the center rack can

produce better results.

Chef’s Techniques and

Tricks-The Basics

General

• As a general rule when using the

Convection Mode, lessen the total

baking time of your items by 5 to 10

minutes per hour.

• Leave space around pans and their sides to facilitate better air ow for the oven

to do its job.

• Food items that require longer time in the oven will benet from being

cooked at rack positions closer to the bottom of the oven. Conversely,

food items that only need 15 minutes or less in the oven, will benet from

higher rack positions.

• During cooking, try to limit the number of times that you open and close the oven

door. This is to keep the oven temperature stable.

• Adding a little acid to seasoning can help brighten food and take away the

perception of some foods being bitter.

• Woody herbs like rosemary, oregano, sage, and thyme benet from being cooked

from the beginning of the dish. Leafy herbs like parsley, chives, tarragon, and basil

elevate the avor if added at the end of cooking.

Using the Broiler

• When browning the top of a casserole with bread crumbs using the broiler,

the rack should be 6 inches below the broiler element.

• When browning and cooking chicken with the skin on using the broiler, try

to position the rack at least 8 to 10 inches away from the broiler element.

Cooking Meat in the Oven

• Depending on the size of a roast, it should always rest before slicing and

serving to redistribute the juices.

• Most cuts of meat will benet from being placed in a marinade before

cooking. Be sure to prick the meat or make shallow slashes with a knife to

help the marinade impart its avor.

• Leave a 1/8” layer of fat on pork chops or pork roasts to help baste and retain

moisture in this meat.

Baking

• When you’re yeast breads and desire a crust, start your oven at a higher

temperature than the recipe calls for. When your bread goes into the oven, lower

the oven temperature to the recipe instruction.

• When baking something with a crust, like pie or quiche, allow it to achieve

an amber or golden color to fully bring out its avor.

• Chocolate baked items will dull in avor and dry out if taken out of the oven

too late. The crumbs should be moist when removing chocolate baked items.

• Remove cookies from the oven when the edges are just rm and they

appear ever so slightly under baked. These cookies will cool to be soft and

chewy.

• Fully baked cakes should be springy to the touch on the top.

• Use a skewer to test for doneness in a baked item. It should come out clean.