Control Guide

10
Broiling
When broiling, preheat the oven for 5 minutes before putting food
in, unless recommended otherwise in the recipe. Position food on
grid in a broiler pan, and then place it in the center of the oven
rack.
IMPORTANT: Close the door to ensure proper broiling
temperature.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Use rack 6 or 7
for broiling. Refer to the “Positioning Racks and Bakeware”
section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See the Quick Start Guide for contact information.
Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
During convection baking or roasting, the bake, broil, and
convection elements cycle on and off in intervals while the fan
circulates the hot air. During convection broiling, the broil and
convection elements cycle on and off.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
With convection cooking, most foods can be cooked at a lower
temperature and/or a shorter cooking time than in a standard
thermal oven. Use the following chart as a guide.
Convection Mode Time/Temp. Guidelines
Convection Bake 25°F (15°C) lower temperature, possible
shortened cooking time
Convection Roast Cooking time shortened by up to 30%
Convection Broil Shortened cooking time
Convect Options
Convect Bake - multiple-rack baking or cookies, biscuits, breads,
casseroles, tarts, tortes, cakes
Convect Roast - whole chicken or turkey, vegetables, pork roasts,
beef roasts
Convect Broil - thicker cuts or unevenly shaped pieces of meat,
fish, or poultry
Cook Time
To Set a Cook Time:
1. Press the keypad for any cooking function.
2. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the
temperatures allowed, the default temperature will be
displayed and audible tones will sound. Enter a temperature in
the allowable range.
3. Press COOK TIME for the selected oven.
4. Press the number keypads to enter the length of time to cook.
5. Press START. The timer will begin counting down the set time
once the oven has finished preheating.
6. Press the Cancel keypad for the selected oven to clear the
display.
To Set a Cook Time and Stop Time:
NOTE: This function is not available in Convect Bake and
Convect Roast if the Convect Convert Time/Temp feature is used.
1. Press the keypad for any cooking function
2. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the
temperatures allowed, the default temperature will be
displayed and audible tones will sound. Enter a temperature in
the allowable range.
3. Press COOK TIME for the selected oven.
4. Press the number keypads to enter the length of time to cook.
5. Press STOP TIME for the selected oven.
6. Press the number keypads to enter the time of day to stop
cooking.
7. Press START.
The start time is automatically calculated. When the start time
is reached, the oven will automatically turn on.
When the stop time is reached, the oven will shut off
automatically.
8. Press the Cancel keypad for the selected oven to clear the
display.