OVEN USE
roasting, use the bottom
of the broil pan and elevate the meat on a metal roasting rack.
GHass-ceramic or gHass utensils do not conduct
heat as weHH as metaH, but they can be
used. Use them for foods that do not require a dark brown crust or crisping, such as
souffH_s.
Baked items cook more qukk[y and evenly if they are individually
smaller in size, i.e.two
or three smaHH foods do better than one Harge piece.When
singHe food items are baked,
aHways center the food on the rack. HfseveraH foods are being baked, space them evenHy
on the rack or racks,
Racks Positions
One to four racks can be used simultaneously
during convection
baking. Place the
rack(s) in the desired position
before turning
the oven on. Store the unused racks out
of the oven.
Rack position
2 (second from bottom)
will probably
be used the most for single rack
convection
baking.
When baking on more than one rack you do not need to stagger the pans. AHHowat
Heast 1" of space between
the oven waHHs and the pans so the heated air can drcuHate.
Pans shouHd be pHaced in center of oven stacked above each rack.
Regular
Bake
Bake is baking with hot air;there
is no fan.The ant movement
comes from natura[ convection
-
as the air heats, it moves to the top of the oven.This oven mode is the same as you have been
using for baking on one or two racks.
Foods Suitable for Bake
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
CAUTION:
Aluminum
foil should never be used to cover the oven racks or
to line the oven bottom.
The trapped
heat can damage
the
porcelain
and the heated air cannot adequately
reach the food
being baked.
Rack Positions
One or two racks can be used simu[taneousHy
during
bake. Place the rack(s) in the
desired position
before turning
the oven on. Store any unused racks out of the oven.
Rack position 2 (second from bottom) will probably be used the most for single rack
baking,
16