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USING YOUR OVEN
BAKE
The Bake mode relies primarily on heat from the lower bake
element and radiant heat from the oven cavity to produce the
perfect conditions for cakes, cookies, quick breads, yeast
breads, meatloaf, and baked desserts. This mode is perfect
for foods that require both upper and lower browning.
Know Your Bake Mode
During baking, the
■
appropriate heating
elements and fan(s)
will cycle on and off in
intervals to maintain
the oven temperature.
Bake is used to cook
■
up to 2 racks of food.
For best results, allow
■
the oven to preheat
prior to placing food in
the oven.
If the oven door is
■
opened during baking,
the bake burner will
turn off approximately
30 seconds after
the door is opened.
It will turn on again
approximately
30 seconds after the
door is closed.
BROIL
The Broil mode uses intense heat from above to cook foods
quickly and is ideal when you want rich, flavorful browning
of exterior surfaces. Use for steak, chicken, pork, fish, or
vegetables like onions and peppers. This mode can also
brown and crisp desserts or casserole toppings.
Know Your Broil Mode
Broiling uses direct
■
radiant heat to cook
food.
The broil burner cycles
■
on and off in intervals
to maintain the oven
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
elements will come back
on approximately
30 seconds after the
door is closed.
22
A
A
C
C
Convection fan
A
Convection element
B
Bake element
C
A
Broil
A
For best results, use a broiler pan and grid. It is designed to
■
drain juices and help avoid spatter and smoke.
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.
When broiling, changing the temperature allows more
■
precise control. Lowering the temperature causes food to
cook slower. Thicker cuts and unevenly shaped pieces of
meat, fish, and poultry may cook better at lower broiling
temperatures.
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
B
B
to be turned.
After broiling, remove the pan of food from the oven.
■
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
To Use Broil:
For best results, preheat oven for 5 minutes. Position food on the
grid on the broiler pan, then place pan in the center of the oven
rack and center your pan under the broil element.
CONVECT BROIL
During convection broiling, the element will cycle on and off in
intervals to maintain oven temperature, while the fans circulate
the hot air. Cooking times will vary with the rack location and
temperature selected. The elements and fan turn off immediately
if the door is opened and turn on again immediately when the
door is closed.
Know Your Convect Broil Mode
For best results, preheat oven for 5 minutes before inserting
■
food.
See Broil mode for tips and recommendations.
■
Keep Warm™ Option
The Keep Warm™ option allows hot cooked foods to stay at
serving temperature. It can also be used at the end of a timed
cook.
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
IMPORTANT: Food must be at serving temperature before
placing it in the warmed oven. Food may be held up to 1 hour;
however, it is recommended that foods be covered with
aluminum foil to help retain moisture and avoid becoming dry
during holding.
To Use Keep Warm
1. Turn the Mode Knob to the Bake position.
2. Turn the Temperature Knob to the Warm position.
3. Press the Start button.
NOTE: Keep Warm defaults to 170ºF (77ºC).
WARNING
Food Poisoning Hazard
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