Use and Care Manual

Oven operation en-us
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Tip
¡ When baking a frozen pizza: For a crispy crust, place
directly on the rack. For a softer crust, use a pizza pan.
¡ When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to prevent
crust formation.
¡ Sprinkle cornmeal on the pizza pan to prevent sticking.
¡ If using a pizza paddle, sprinkle the paddle liberally with
cornmeal for ease in transferring the dough to the pan.
¡ If par baking handmade pizza dough, prick the dough
with a fork before baking.
¡ If using a pizza pan, choose a dark, perforated pan for a
more crisp crust and a non-perforated pan for a softer
crust.
¡ Preheat baking stones following manufacturer’s
recommendations while the oven is preheating.
¡ Bake homemade pizzas on rack position 2 in the center
of the rack.
¡ Follow manufacturer’s directions for frozen pizza.
Convection roast
Convection Roast uses heat from the lower elements as
well as heat circulated by the convection fan.
Convection Roast mode is well suited for preparing tender
cuts of meat and poultry. It is also suitable for roasting
vegetables.
The benefits of Convection Roast mode include:
¡ As much as 25% faster cooking than non-convection
modes.
¡ Rich, golden browning.
Tip
¡ Preheating the oven is not necessary.
¡ Use the same temperature as indicated in the recipe.
¡ Check doneness early, since roasting time may
decrease.
¡ Do not cover meat or use cooking bags.
¡ Use a broil pan with a rack and grid or a shallow,
uncovered pan with a rack for roasting.
¡ Use a meat thermometer to determine the internal
temperature of the meat.
¡ If the meat is browned to your liking, but is not yet done,
foil can be placed over the meat to prevent
overbrowning.
¡ Let meat stand covered with foil for 10–15minutes after
removing it from the oven.
Convection broil
Convection Broil is similar to Broil.
It combines intense heat from the upper element with heat
circulated by a convection fan. Convection Broil mode is
well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for
browning breads, casseroles and other foods. Always use
Convection Broil with the door closed. In addition to the
benefits of standard broiling, convection broiling is faster.
Tip
¡ Preheat oven for 3–4minutes. Do not preheat for more
than 5minutes.
¡ Steaks and chops should be at least 1–1½" thick.
¡ Use the broil pan and grid or a deep pan with a metal
rack for broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
¡ Turn meats (other than fish) once during the
recommended cooking time. Fish does not need to be
turned.
¡ Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Broil
Broil uses intense heat radiated from the upper element.
Broil mode is best suited for cooking thin, tender cuts of
meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed.
The benefits of broiling include:
¡ Fast and efficient cooking.
¡ Cooking without the addition of fats or liquids.
Tip
¡ Preheat oven for 3–4minutes. Do not preheat for more
than 5minutes.
¡ Steaks and chops should be at least 3/4" thick.
¡ Brush fish and poultry with butter or oil to prevent
sticking.
¡ Use broiler pan with grid when broiling.
¡ Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
¡ Turn meats (other than fish) once during the
recommended cooking time. Fish does not need to be
turned.
¡ When browning the top of casseroles, use only metal or
glass ceramic dishes.
¡ Never use heat-proof glass; it cannot tolerate the high
temperature.
Basic settings
You can configure your appliance to meet your needs.
List of basic settings
Depending on the features of your appliance, not all basic settings will be available.