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Using the Oven
To avoid possible burns, place the racks in the desired position before you turn the oven on.
O°
WARM
OFF
CLEAN
SELF
CONV.
BAKE
BROIL
CONV.
ROAST
400
BAKE
BROIL
CONV.
PROOF
6
All manuals and user guides at all-guides.com
Before you begin...
The racks are designed so that when placed
correctly in the oven on the supports, they
will stop before coming completely out, and
will not tilt.
When placing and removing cookware,
pull the rack out to the bump on the rack
support.
To remove a rack, pull it toward you, tilt the
front end up and pull it out.
Aluminum Foil
Do not use aluminum foil on the bottom of the oven.
Never entirely cover a rack with aluminum
foil. This will disturb the heat circulation and
Pan Placement
For even cooking and proper browning, there
must be enough room for air circulation in
the oven. Baking results will be better if
baking pans are centered as much as possible
rather than being placed to the front or to
the back of the oven.
Baking Pan/Sheets
Use the proper baking pan. The type of
finish on the pan determines the amount
of browning that will occur.
• Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more delicate
browning. Cakes and cookies require this
type of pan or sheet.
Preheating
Allow the oven to preheat before placing food
in the oven. Preheating is necessary for good
results when baking cakes, cookies, pastry and
breads.
Oven Air Flow
An internal cooling fan operates during all
oven modes. The warm air from inside the
oven will be exhausted out through vents
located between the door and control panel.
To replace, place the end of the rack
(stop-locks) on the support, tilt up the
front and push the rack in.
NOTE: The oven has 7 rack positions.
CAUTION:
Never place cooking
utensils or any other items on the oven floor. There is a
heating element beneath the oven floor. Placing items
on the oven floor may cause the oven to overheat,
resulting in damage to the oven and risk of damage or
fire to cabinets.
result in poor baking. A smaller sheet of foil
may be used to catch a spillover by placing it
on a lower rack several inches below the food.
Pans should not touch each other or the walls
" space between
of the oven. Allow 1- to 1
1
⁄
2
pans as well as between pans and oven walls.
• Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust.
Use this type for pies.
• Glass baking dishes also absorb heat.
When baking in glass baking dishes, the
temperature may need to be reduced
by 25°F.
To preheat, set the oven at the correct temperature.
The convection fan will turn on during preheating. The
control will signal when the oven is preheated—this
will take approximately 10 minutes. The screen will
show the set temperature.
When the control signals, foods should be placed in
the oven.
Do not allow this air flow to be obstructed by
draping kitchen towels over the front of the
oven in undercounter applications.
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