Use and Care Guide

25
TIPS
General
Always center your cookware within the oven from front to back and side to side to ensure even heating.
Darker containers will absorb more heat and will provide a darker or crisper crust while lighter pans and vessels will reflect
more heat and provide a more uniform heat.
Use low sided or flat cooking vessels, such as cookie sheets, when cooking with convection and even heat is desired
around the food. This will allow the heated air moving within the oven to envelope the food and provide even heating. High
sided vessels will restrict the heated air flow and may affect even cooking.
When cooking large roasts or poultry, it is recommended to use a V-rack within a roasting pan. This allows even heating
of the food and catches the drippings for flavor. Follow the recommendations of recipes or cookbooks for specific types of
recommended cookware.
Open the oven door only when required! Opening the door allows heat to escape and requires the oven to recover which
can affect cooking. Check food by using the oven light and viewing through the door glass whenever possible.
Never use a cooking vessel that completely cover the oven from side to side and front to back. There must be room for
heat to circulate within the oven to allow even cooking.
Food continues to cook even after removing from the oven. To prevent overcooking, remove the food when the internal
temperature is slightly below the desired temperature. Allow the food to rest and monitor temperature for doneness.
If a recipe, such as frozen pizza, requires food be placed in a cold oven, use DELAY COOK, set for a short delay, to
eliminate PRE HEAT.
Broiling
Always broil with the oven door completely closed.
Check your rack position with the food on the broil pan when the oven is cold. If the food is too close to the broiler it may
burn. The broiler rapidly produces intense heat!
Rotisserie Cooking
Always check clearances prior to heating the oven!
Always spend the extra time required to balance the food on the rotisserie spit. Try and roll the spit in your hands prior to
placing in the oven. If it is unbalanced, reposition the forks until it rolls well. An unbalanced load can cook unevenly, and
cause the food to come loose during cooking, etc.
Rotisserie cooking is a slow cooking process. Lower the temperature of the BROILER setting and periodically check
doneness with a meat thermometer when the rotisserie is stopped.
Foods selected for ROTISSERIE cooking in the oven should be sized so they are not too close to the BROIL glass when
secured. If it is too close the outside will over cook prior to the inside being cooked.
Multi Rack Cooking
If cooking on multiple racks the PERFECT CONVECTION mode is recommended. All other modes will provide less even
heat on the various levels of cooking.
When multi-rack cooking, leave as much room around each cooking vessel as possible to allow the heated air to flow as
evenly as possible throughout the oven and around the food.