Use and Care Manual

15
FEATURES CONTROL
Light
The oven cavity light turns ON automatically, when the Bake or Broil function is
selected, and remains on during operation.
Conv (Convection) Fan
During convection cooking, the fan provides hot air circulation throughout the
oven. The movement of heated air around the food can help to speed up cooking
by penetrating the cooler outer surfaces. Food cooks more evenly, browning and
crisping outer surfaces while sealing moisture inside.
OVEN TIPS AND TECHNIQUES
Baking is cooking with heated air. The lower bake burner is on which heats the air in
the oven cavity, baking the food with naturally circulating hot air currents.
Follow the recipe or convenience food directions for baking temperature, time and
rack position. Baking time will vary with the temperature of ingredients and the size,
shape and nish of the baking utensil.
General Guidelines
•
For best results, bake food on a single rack with at least 1” - 1 ½” (2,5 - 3 cm)
space between utensils and oven walls.
•
Use one rack when selecting the bake mode.
•
Check for doneness at the minimum time.
•
Use metal bake ware (with or without a non stick nish), heatproof glass, glass-
ceramic, pottery or other utensils suitable for the oven.
•
When using heatproof glass, reduce temperature by 25°F (15°C) from
recommended temperature.
•
Use baking sheets with or without sides or jelly roll pans.
•
Dark metal pans or nonstick coatings will cook faster with more browning.
Insulated bake ware will slightly lengthen the cooking time for most foods.
•
Do not use aluminum foil or disposable aluminum trays to line any part of the
oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This
will alter the cooking performance and can damage the nish of the oven.
•
Avoid using the opened door as a shelf to place pans.
•
See Troubleshooting for tips to Solving Baking and Roasting Problems.