Instructions for Use
Table Of Contents
- Table of contents
- Familiarizing yourself with your appliance
- Before using for the first time
- Using the rangetop
- Rangetop recommendations
- Using the oven
- Mode descriptions
- Initial start-up
- Available settings
- Home ConnectTM assistant
- Setting the convection conversion
- Setting the oven offset
- Setting the cooking mode and oven temperature
- Setting the timers
- Setting fast preheat
- Setting the panel lock
- Setting the oven for proof
- Setting the keep warm mode
- Programming the meat probe
- Setting the Sabbath mode
- Initiating remote start
- Oven recommendations
- Home ConnectTM
- Care and maintenance
- Statement of limited product warranty
- Table des matières
- Familiarisez-vous avec votre appareil
- Avant d'utiliser pour la première fois
- Utilisation de la table de cuisson
- Recommandations pour la cuisinière
- Utilisation du four
- Descriptions des modes
- Démarrage initiale
- Réglages offerts
- Assistant Home ConnectTM
- Réglage de la conversion par convection
- Réglage du décalage du four
- Réglage du mode de cuisson et de la température du four
- Réglage des minuteries
- Réglage du préchauffage rapide
- Réglage du verrouillage du panneau
- Réglage du four pour faire lever
- Réglage du mode de maintien au chaud
- Programmation de la sonde thermique
- Réglage du mode Sabbat
- Lancement du démarrage à distance
- Recommandations sur la position des grilles
- Home ConnectTM
- Entretien et maintenance
- Déclaration de garantie limitée du produit
23
Oven recommendations
Oven rack positions
• Rack level positions in the oven are numbered on the
front frame like an elevator. Number one level is the
lowest and number five level is at the top.
• Rack positions are general recommendations for
baking; however, if a recipe calls for a different rack
position than those given, then the recipe or package
directions should be followed.
• Allow at least 1'' (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1½'' (38 mm) above and below each
pan.
Bake
Main oven one rack baking
Main oven two rack baking
Secondary oven (48" models)
Main oven three rack baking
If three-rack baking is desired, the convection bake or true
convection modes are best.
Broil
Dual fuel main oven broil rack recommendations
Gas main oven broil rack recommendations
Secondary oven broil rack recommendations (48"
models only)
Convection bake
• To convert most recipes for baked items (cookies,
cakes, pies, etc.); reduce the oven temperature by
25°F (14 °C).
• For meats and poultry, the temperature should not be
reduced. The same temperature recommended in
recipes and cooking charts for meats and poultry
should be used.
• Low, shallow bakeware should be used with
convection cooking. This allows the heated air to
circulate around the food.
Level Bake mode
4 -- Best for individual baked goods such as
cookies, biscuits, pastries, etc.
3 -- Best used for most baked items.
2 -- If the item is tall, such as an angel food cake.
-- Pies are best baked on rack level 2 to make
certain the bottom of the crust is done
without over-browning the top.
-- When large pieces of meat or poultry are
roasted, such as a prime rib of beef or a
turkey.
Levels Bake mode
2 and 5 dual fuel
2 and 4 gas
-- Casserole dishes
Level Bake mode
3 -- Best used for most baked items.
Level Dual fuel broil mode
5 -- Beef steaks, ground meat patties, ham steak
and lamb chops 1'' or less in thickness. Also
use when top browning foods.
4 -- Meat 1-1/8'' or more in thickness or fish,
poultry, pork chops and ham steaks 1'' or
more in thickness.
3 -- Chicken quarters or halves.
Level Gas broil mode
4 -- Beef steaks, ground meat patties, ham steak
and lamb chops 1'' or less in thickness.
3 -- Meat 1-1/8'' or more in thickness or fish,
poultry, pork chops and ham steaks 1'' or
more in thickness. Use this rack when broiling
chicken quarters or halves. Also use when top
browning foods.
Levels Secondary broil mode
3, 4, or 5 – Dual fuel
1, 3, or 4 – Gas
-- Depending upon the type and
thickness of the food.
5 – Dual fuel
3 – Gas
-- Top browning of foods.