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Preheat is not used for Roast, Convection Roast and
Proof modes.
•
Allow oven to preheat while preparing recipe
ingredients or food items.
•
Setting a higher temperature does not shorten preheat
time.
•
Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature.
•
Use Fast Preheat to speed up preheating time.
Preheat Reminders
Your oven has one of the fastest preheat times in the
market using a concealed bake element. The lower
element is hidden under the oven bottom. It is normal that
the preheat time is different than your previous oven that
had an exposed element on the bottom.
•
Cleaning the oven is easier because there is no
cleaning around a coil element showing on the bottom
of the oven. The hidden lower element is protected
from food soils and spills. Wiping up excess spills is
easy.
•
Preheating is not necessary for meats, poultry,
casseroles and some frozen foods.
•
Preheat time will be longer when the electrical supply
to your house is less than 240 volts.
•
Increasing the oven temperature will require a longer
preheat time. For example, the preheat time for 425° F
is longer than the preheat time for 350° F.
When broiling, preheat the oven 3-4 minutes. Do not
preheat for more than 5 minutes.
For Best Results
•
Use the cooking recommendations as a guide.
•
Open the door as briefly as possible to avoid
temperature reduction.
•
Use the interior oven light to view the food through the
oven window rather than opening the door frequently.
•
Use the KitchenTimer to keep track of cooking times.
Baking Pans and Dishes
•
Glass baking dishes absorb heat. Reduce oven
temperature 25° F when baking using glass dishes.
•
Preheat the oven before adding glass baking dishes.
•
Use pans that provide the desired browning. For
tender, light, golden-brown crusts, use light, anodized
or shiny metal bakeware.
•
Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 ºF when using this type of pan. Follow
manufacturers' recommendations.
•
Insulated cookie sheets or bakeware will increase the
length of cooking time.
•
Do not set any heavy object on the open oven door.
•
Do not keep empty pans or pizza stones in the oven
during cooking as this could change the cooking
performance. Store pans outside the oven.
Opening the Oven Door
•
Open and close the appliance door only by holding the
door handle. To avoid risk of burns, do not touch any
other parts of the door.
High Altitude Baking
•
When cooking at high altitudes, recipes and cooking
times will vary.
•
For accurate information, write the Extension Service,
Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify
which high altitude food preparation guide you prefer:
general information, cakes, cookies, breads, etc.
Condensation
•
It is normal for a certain amount of moisture to
evaporate from the food during any cooking process.
The amount depends on the moisture content of the
food. The moisture may condense on any surface
cooler than the inside of the oven, such as the control
panel.
Temperature Range by Cooking Mode
Temperatures shown are in Fahrenheit.
Mode
Bake
Roast
Broil (Low, High)
Warm
Proof
Convection Bake
Convection Multi-Rack
Convection Roast
Pizza
Convection Broil (Low,High)
Lowest
Highest
100
550
100
550
450
550
150
225
85
125
100
550
100
550
100
550
100
550
450
550
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