Owner's Guide

49-2000573 Rev. 2 21
USING THE RANGE: Aluminum Foil and Oven Liners &RRNZDUH2YHQ&RRNLQJ0RGHV
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can trap heat
or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper use of
these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners
Oven Cooking Modes
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for rack position and other recommendations for specific modes and foods.
Bake
The bake mode is for baking and roasting. When
preparing baked goods such as cakes, cookies and
pastries, always preheat the oven first. To use this
mode press the Bake pad, enter a temperature with the
number pads, and then press Start/Enter.
Convection Bake Multi Rack
The Convection Bake mode is intended for baking
on multiple racks at the same time. This mode uses
air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to adjust the
temperature when using this mode. Always preheat
when using this mode. Baking times may be slightly
longer for multiple racks than what would be expected
for a single rack. To use this mode press the Conv Bake
pad, enter a temperature with number pads, and then
press Start/Enter.
Convection Roast
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses air
movement from the convection fan to improve browning
and reduce cooking time. Check food earlier than the
recipe suggested time when using this mode, or use the
probe (see the Probe section for more information). It is
not necessary to preheat when using this mode. To use
this mode press the Conv Roast pad, enter a temperature
with the number pads, and then press Start/Enter.
Broiling Modes
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food closely while broiling. Use caution when broiling;
placing food close to the broil element or burner
increases smoking, spattering and the possibility of fats
igniting. It is not necessary to preheat when using the
Broil modes.
Broil Hi
The Broil High mode uses intense heat from the upper
element or burner to sear foods. Use Broil High for
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a seared surface and rare interior. To use this mode
press the Broil pad once and then press Start/Enter.
Broil Lo
The Broil Low mode uses less intense heat from the
upper element or burner to cook food thoroughly while
also browning the surface. Use Broil Low for thicker cuts
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way through. To use this mode press the Broil pad twice
and then press Start/Enter.