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For Best Results
Use the cooking recommendation charts as a guide.
▯
See charts at the end of the book.
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 Timer to keep track of cooking times.
▯
Baking Pans and Dishes
Glass baking dishes absorb heat. Some cookware
▯
manufacturers recommend reducing the temperature
25°F when using this type of dish. Follow
manufacturers' recommendations.
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°F when using this type of pan. Follow
manufacturers' recommendations.
Insulated cookie sheets or bakeware may increase the
▯
length of cooking time.
Do not set broil pans or any other heavy object on the
▯
open oven door.
Do not keep empty pans or pizza stones in the oven
▯
during cooking as this changes 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 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)
Bake
%
Bake is cooking with dry, heated air. Both the upper and
lower elements cycle to maintain the oven temperature.
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking
time.
Tips
Preheat the oven if the recipe recommends it.
▯
Baking time will vary with the size, shape and finish of
▯
the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
For best results, bake food on a single rack with at
▯
least 1-1
" space between pans or dishes and oven
^
walls.
Eliminate heat loss from the oven by using the window
▯
to periodically check food for doneness instead of
opening the door.
Auto Convection Conversion
Convection Bake and Convection Multi-Rack modes
require a 25°F reduction in temperature. Auto
Convection Conversion reduces the temperature you
enter automatically. Simply enter the package or recipe
temperature when setting the mode. The control
calculates the correct temperature and it is shown in the
display.
The Auto Convection Conversion feature can be turned
on to allow for automatic temperature adjustments. See
"Auto Convection Conversion" in the Settings section for
details.
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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