Use and Care

21
Bake
In Bake mode, the upper and lower elements cycle to
maintain the oven temperature. Bake mode can be used
to prepare a variety of food items from cake and pastries
to casseroles.
Tips:
▯ Always preheat the oven if the recipe recommends it.
▯ Baking time will vary with the size, shape and finish of
the bakeware. Shiny aluminum bakeware is
recommended for optimal food results. Dark metal
pans or nonstick coatings will bake faster and with
darker results. Insulated bakeware will lengthen the
bake time for most foods.
▯ Allow at least 1" to 1½" (2 to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
▯ When baking four layer cakes at the same time,
stagger pans on two racks so that one pan is not
directly above the other. For best results use Bake
mode. Place the cakes on racks 3 and 5, staggering
the cakes in the oven as shown below.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
▯ Preheating the oven is not necessary.
▯ Let meat stand covered with foil for 10-15 minutes
after removing it from the oven.
▯ If meat is browned to your liking but not yet
done, place foil over the meat to prevent
overbrowning.
▯ Use a broil pan with a rack and grid or a shallow
uncovered pan with a rack for roasting.
▯ Do not cover meat or use cooking bags.
▯ Check doneness early since roasting time may
decrease. Refer to the Meat and Poultry cooking chart
for examples.
▯ Use the same temperature as indicated in the recipe.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Roast
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is suited for meat and poultry and less tender cuts
of meat.
Tips:
▯ Preheating the oven is not necessary.
▯ Use a high sided broil pan or roasting pan. Cover with
a lid or foil for less tender cuts of meat.
▯ For less tender cuts of meats, add liquids such as
water, juice, wine, bouillon or stock for flavor and
moisture.
▯ Roasting bags and using a lid are suitable for this
mode.
▯ When roasting whole turkey or chicken, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Broil
Convection Broil combines intense heat from the upper
element with heat circulated by a convection fan.
This mode is well suited for cooking thick, tender cuts of
meat, poultry and fish. It is not recommended for
browning breads, casseroles and other foods. Always
use Convection Broil with the door closed.
Tips:
▯ Preheat oven 3-4 minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least 1 ½" (3 cm)
thick.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Max Convection Broil
Max Convection Broil uses a larger broil element which
allows you to broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Convection Broil.