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Preheating and Oven Temperature
Preheating
When beginning a Bake cycle, the oven will begin preheating after
Start is pressed. 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. 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 before the tone sounds.
Rapid Preheat (on some models)
Rapid Preheat can be used to shorten the preheating time. Only
one standard flat oven rack should be in the oven during Rapid
Preheat. Extra racks should be removed prior to starting. The
preheating cycle should be completed before placing food in the
oven. When the Rapid Preheat cycle is complete, the oven starts
a normal Bake cycle.
IMPORTANT: Rapid Preheat should be used only for one-rack
baking.
Oven Temperature
While in use, the oven elements will cycle on and off as needed to
maintain a consistent temperature, but 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.
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
Baking and Roasting
The oven will take approximately 12 to 17 minutes to reach 350°F
(177°C) with all oven racks inside the oven cavity. The preheat
cycle rapidly increases the temperature 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 actual oven temperature will go above the set
temperature to offset the heat lost when the oven door is opened
to insert food. This ensures that the oven will begin at the proper
temperature when you place food in the oven. Insert food when
the preheat tone sounds. Do not open the door during preheat
until the tone sounds.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
Depending on the model, 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.
Frozen Bake
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Frozen Bake
Technology automatically adjusts the
™
manufacturer's bake time by combining preheating and baking to
deliver great packaged frozen food results without the wait. There
are multiple preprogrammed food options. The Frozen Bake
cycle have been customized to work only with these foods. When
using Frozen Bake
Technology, it is important that you follow all
™
manufacturer's instructions including venting, covering, stirring or
placing on a baking sheet to ensure a good result. When cooking
frozen meals, only cook items that provide instructions for cooking
in a conventional oven. Place your dish in the center of the rack
and select one of the rack positions recommended for Frozen
Bake
in the "Positioning Racks and Bakeware" section and bake
™
only one package or pan at a time. Use the temperature and
maximum bake time from the package.
A tone will alert you to check the food for doneness before the
cook time is complete and again at the end of the cook time. The
display will prompt you to add additional cook time if needed.
Convection Baking and Roasting
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the food
can help to speed up cooking by penetrating the cooler outer
surfaces. Food cooks more evenly, browning and crisping outer
surfaces while sealing moisture inside.
During the Convect function, bake and broil elements, and the fan
operate to heat the oven cavity. If the oven door is opened during
convection cooking or preheating, the fan turns off immediately
and the element(s) will turn off after 30 seconds. Once the door is
closed, the element(s) will turn back on.
NOTE: It is normal for the convection fan to run during
nonconvection cycles as well as during preheat.
� It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
� Keep heat loss to a minimum by only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking 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 with a method such as a toothpick.
� Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
� Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
� When using more than one rack, position bakeware/cookware
on the racks to allow movement of the fan circulated air around
the food. See the "Positioning Racks and Bakeware" section.
� If the oven is full, extra cooking time may be needed.
� For optimal cooking results, do not cover food.
� Use Convect Bake for single or multiple rack baking.
� When convection baking, reduce your traditional recipe baking
temperature by 25°F (15°C).
Broiling
When broiling, no preheating is necessary unless recommended
otherwise in the recipe. Position food on grid in a broiler pan, and
then place it in the center of the oven rack. Close the oven door to
ensure proper broiling temperature.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Place the food
in the lower oven. Refer to the "Positioning Racks and Bakeware"
section for more information.
On lower settings, the broil element will cycle On and Off to
maintain the proper temperature.
� For best results, use a broiler pan and grid. It is designed to
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drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, one may be
ordered. See the Quick Start Guide for contact information.
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