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Oven Mode Symbol Description Recommended Foods Usage Tips
Bake
%
Cooks with dry, heated air Variety of foods, such as cakes, cookies,
pastries, quick breads, quiche and
casseroles
Best used with a single rack
Roast
%
Uses more intense heat from upper
element, more browning of exterior
Best suited for meats, poultry, less tender
cuts of meats and roasting vegetables
Preheat not necessary. Use for cooking
bags and covered bakeware
Broil
(
Uses intense heat radiated from the
upper element
Tender cuts of meat (1" or less), poultry,
browning bread & casseroles
Preheat oven 3 - 4 minutes. Use with rack in
pan to drain fat away.Turn meat once
Warm
%
Maintains a low temperature in
order to keep food hot
Keeping cooked foods at serving
temperature
To keep food moist, cover with lid or foil. To
keep food dry, do not cover
Proof*
$
Maintains a low temperature for
proofing bread or other yeast
doughs.
Rising of bread dough containing yeast Loosely cover dough with a cloth for rising
Convection
Bake*
2
Similar to Bake, but air is circulated
by a fan at the back of the oven
Best for baked goods such as cakes,
cornbread, pies, quick breads, tarts, and
yeast breads
Reduce temperature 25°F from recipe. Use
for 1 or 2 racks of food
Convection
Multi-Rack*
:
Circulates heat uniformly using fan
and heating element in the back
Use for biscuits, cookies, cream puffs,
cupcakes, dinner rolls, and muffins
Reduce temperature 25°F from recipe. Use
for 2 and 3 racks of food
Convection
Roast*
2
Uses lower and more intense heat
from upper element than
Convection Bake with air circulated
by a fan
Tender cuts of meat and poultry. Roasting
vegetables. Meats are more juicy and
moist than results with Roast mode
Preheat not necessary. Use recipe/cooking
chart temperature. Use open roasting pan
with rack
Pizza*
2
Similar to Bake, but air is circulated
from a fan at the back of the oven
that cycles on and off
All types of pizza - fresh, frozen, prebaked
crust, ready-to-bake
Preheat baking stone while preheating.
Crispy crust use oven rack. Best browning
use dark coated pizza pan
Convection
Broil*
4
Combines intense heat from upper
element with fan circulation
Tender cuts of meat (more than 1"),
poultry and fish. Not for browning
Preheat oven 3 - 4 minutes. Use with rack in
pan to drain fat away.Turn meat once
Frozen
Foods*
‹
Uses all the heating elements as
well as the convection fan to evenly
distribute heat
Frozen convenience foods such as fish
sticks, chicken nuggets and french fries.
No preheating required
Eco Chef*
Uses residual heat to reduce energy
consumption during cooking
Tender cuts of meat and poultry Requires use of probe. Allow 5 - 10 minute
stand time outside the oven
9 CAUTION
Do not use the Warm mode to warm cold food. Maintain proper food temperature (USDA recommends 140°F or higher).
DO NOT keep food warm for longer than 1 hour.
* available in some models
Mode Description and Usage
Oven Mode and Temperature
Setting the cooking mode and temperature
•
•
Select the cooking mode you wish to use (see the cooking
mode chart on the next page for mode descriptions).
Accept or change the default temperature (See detailed
instructions in your appliance’s Use and Care manual. The
procedure used to change the oven temperature varies by
appliance).
Mode Lowest
°F
Highest
°F
Default
°F
Bake 100 550 350
Roast 100 550 325
Broil (low 450°; high 550°) 450 550 High
Warm 140 225 170
Proof* 85 125 100
Convection Bake* 100 550 325
Convection Multi-Rack* 100 550 325
Convection Roast* 100 550 325
Pizza* 100 550 400
Convection Broil* (Low, High) 450 550 High
Frozen Foods* 100 550 400
EcoChef* 100 550 325
Allowed Temperature Range by Mode
* some models only