Owner's Guide

49-2000865 Rev. 2 13
COOKING MODES
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Baking and Roasting Modes
Select a mode for baking and roasting based on the type
and quantity of food you are preparing. When preparing
baked goods such as cakes, cookies, and pastries always
preheat the oven first. Follow recipe recommendations for
food placement. If no guidelines are provided, center food
in the oven.
Traditional Bake
The traditional bake mode is intended for single rack
cooking. This mode uses heat primarily from the lower
element but also from the upper element to cook food. To
use this mode press Bake, enter a temperature, and then
press Start. Preheating is generally recommended when
using this mode.
Convection Bake with Direct Air
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cooking. This mode uses heat from the lower element
and also the upper and rear elements, along with air
movement directly down from the top of the oven to
enhance evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to convert the
temperature when using this mode. To use this mode
press Bake under Convection, enter a temperature, and
then press Start. Preheating is generally recommended
when using this mode.
Convection Bake Multi Rack
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baking on multiple racks at the same time. This mode uses
heat primarily from the rear element but also heat from
the upper and lower elements, along with air movement
from the convection fan to enhance cooking evenness.
Your oven is equipped with Auto Recipe Conversion, so
it is not necessary to convert the temperature when using
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racks than what would be expected for a single rack. To
use this mode press Bake Multi Rack under Convection,
enter a temperature, and then press Start. Always preheat
when using this mode.
Convection Roast with Direct Air
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses
heat from the lower, upper, and rear elements along with
air movement directly down from the top of the oven
to improve browning and reduce cooking time. It is not
necessary to convert temperature. Check food earlier
than the recipe suggested time when using this mode,
or use the probe. To use this mode press Roast under
Convection, enter a temperature, and then press Start. It
is not necessary to preheat when using this mode.
Broiling Modes
Always broil with the door closed. The broil element in this
oven is very powerful. Monitor food closely while broiling.
Use caution when broiling on upper rack positions as
placing food closer to the broil element increases smoking,
spattering, and the possibility of fats igniting. Broiling on
rack position 6 is not recommended.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil element when a
seared surface and rare interior is desired. Thicker foods
and foods that need to be cooked through should be
broiled on a rack position farther from the broiler or by
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performance, center food below the broil heating element.
Traditional Broil Hi
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of meat and/or foods you prefer less done on the interior.
To use this mode press Broil, select High, and then press
Start. It is not necessary to preheat when using this mode.
Traditional Broil Lo
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the upper element to cook food thoroughly while also
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of meat and/or foods that you would like cooked all the
way through. To use this mode press Broil, select Lo, and
then press Start. It is not necessary to preheat when using
this mode.
USING THE OVEN