Control Guide

8
Oven Temperature
While in use, the oven elements will cycle on and off as needed to
maintain a consistent temperature, but they may run slightly hot or
cool at any point in time due to this cycling. Opening the oven door
while in use will release the hot air and cool the oven which could
impact the cooking time and performance. It is recommended to
use the oven light to monitor cooking progress.
NOTE: On models with convection, the convection fan may run in
the non-convection Bake mode to improve oven performance.
Temperature Management System
The Temperature Management System electronically regulates
the oven heat levels during preheat and bake to maintain a
precise temperature range for optimal cooking results. The bake
and broil elements or burners cycle on and off in intervals. On
convection range models, the fan will run while preheating and
may be cycled on and off for short intervals during bake to provide
the best results. This feature is automatically activated when the
oven is in use.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
Broiling
Close the oven door while broiling. No preheating is necessary.
Position food on grid in a broiler pan, and then place it in the
center of the oven rack.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Refer to the
“Positioning Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the Quick Start Guide for contact
information.
Lower Oven Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping the surfaces while sealing in moisture and yielding
crustier breads.
During the convection cooking, the bake, broil and convection
(true convection only) elements cycle on and off in intervals to
maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature or for a shorter length of time. These adjustments
can be made using the following chart or by using the
EasyConvect
™ Conversion feature on your range.
Setting Guidelines
CONVECT
BAKE
Reduce the standard baking temperature
25°F (15°C).
CONVECT
BROIL
Use standard recipe temperature. Cooking
time may be reduced so the food should be
checked for doneness early.
CONVECT
ROAST
Use standard recipe temperature. Cooking
time may be reduced by 15 to 30% with
Convect Roast so the food should be
checked for doneness early.
BowTie True Convection with T.H.E.
™ Element
True convection adds an electric element around the convection
fan to enhance the cooking performance. Use the following
Convect Options chart as a guide.
Setting Foods
CONVECT
BAKE
Single or multiple-rack baking for cookies,
biscuits, breads, casseroles, tarts, tortes
CONVECT
BROIL
Thicker cuts or unevenly shaped pieces of
meat, fish, or poultry
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork
roasts, beef roasts
EasyConvect™ Conversion
Convection cooking temperatures and times can differ from those
of standard cooking. Depending upon the selected category,
EasyConvect
™ Conversion automatically reduces the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 3 general categories. Choose the
category most appropriate for the food to be cooked. Use the
following chart as a guide.
Setting Foods
MEATS Chicken: whole and pieces
Meat loaf, Roasts: pork, beef and ham
(Turkey and large poultry are not included
because their cook time varies.)
BAKED
GOODS
Biscuits, Breads: quick and yeast
Cakes and Cookies
Casseroles
OTHER Frozen convenience foods: french fries,
nuggets, fish sticks, lasagna