Install Guide

31
BAKE
PREHEATINGTHEOVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces  of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
thetemperaturesettingandthenumberofracks
intheoven
.
GETTINGTHEBESTRESULTS
Minimizeopeningthedoor.
Choosetherightsizebakeware.
Usethebakewarerecommendedintherecipe.
Storethebroilerpansoutsidetheoven:extra
panswithoutfoodaffectthebrowningand
cooking.
Browningcandependfromthetypeofpanused:
- Fortender, 
goldenbrowncrusts,uselight
non‐stickanodizedorshinymetalpans.
- Forbrowncrispcrusts,usedarknon‐
stick/anodizedordark,dullmetalutensilsor
glassbakeware.Thesemayrequirelowering
thebaketemperature25°F.
BAKEWARETYPE
Metal bake ware (with or without a non‐stick
finish),heat‐proofglass,glassceramic,pottery,or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavysheetsorthosewithlipsonmorethanone
sidemayaffectthe
bakingtime.

BAKERACKPOSITIONS
Racklevelpositionsintheovenarenumberedas
inthediagramonpage25.

ONE RACK BAKING‐The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When baking tall items,
rack
level4 may be used.Piesarebestbaked on
racklevel4or5toensure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,rack level4
 is
thepreferredrack.
TWO RACK BAKING‐Rack levels3 and 5may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks.Casserole dishesmayal so  bebakedusing 
thesetwolevels.
CONVECTION
COOKINGWITHCONVECTION

There are many advantages to cooking with
convection.Intheconvectionsystem,afaninthe
backoftheovenmovesheatedairevenlyaround
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having  to rotate
the
 pans. Convection also enables cooking
simultaneouslyonmultipleracks.
Low, shallow bake ware should be used with
convectioncooking.This allows theheatedairto
properly move around the food. Pans  with high
sidesorpansthatarecov eredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
notsuitableforconvectioncooking.
CONVECTION
CONVECTIONBAKE
TURBO
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done
 one to two minutes before the
recipetime.Forlargerbakeditemssuchascakes,
check five to six minutes before the time
indicatedontherecipe
.
Convection cooking of meat and poultry will
result in foods that are  brown and crispy on the
outside and moist and juicy on the inside. Large
meatorpoultryitemsmaycookupto30minutes
less than the suggested time so check them so
theywillnotbeoverbaked.
Ameatthermometer
or an instant read thermometer will provide
more accurate results than the "minute per
pound" method. Thelarger the piece of meat or
poultry,themoretimeyouwillsave.

Converting Conventional Baking to Convection
Cooking -
To convert most recipes for baked
items(cookies,cakes,pies,etc.),reducetheoven
temperatureby 25°F. For meatsandpoultry,use
the temperature recommended in recipes and
cookingcharts.
CONVECTION BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity and
partialpower isradiatedfrom thebroil element.
Airiscirculatedbythefanintherearof theoven. 
It provides more even heat distribution