Mastering the Dual Fuel Range

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Bake Mode

GENTLE HEAT FROM THE BOTTOM UP

This is the traditional oven mode you may be most familiar with.

While Bake Mode is not as proﬁ cient at multi-rack cooking as

Convection Mode, it delivers the proper environment to help

quiches, custards, quick breads, and cakes stay moist and bake

evenly, without overbrowning. Enjoy the consistent results of this

tried-and-true baking method.

BAKE MODE REVIEW

– Single-rack cooking

– Provides heat that preserves

moisture and prevents

overbrowning

– Best for delicate items like

custards, quiches, and cakes

– Temperature probe may be used

INSIDE YOUR OVEN

The bottom heating element

produces the majority of the

radiant heat, while the top broiler

adds just a touch of heat.

Before you begin, our chefs suggest to ﬁ rst use Convection Mode to quickly and

uniformly preheat the oven, then switch to Bake Mode and use the racks in the lower

half of the oven. The lower you place the food, the more the bottom will brown.

Quick tip: Preheating

Baked Custard

Bake Mode is particularly well suited for baking custards, as it prevents overbrowning. Elevate

the ﬁ nal presentation of this dessert with a sprig of mint and sprinkling of seasonal berries.

INGREDIENTS

– 8 egg yolks

– ⁄ teaspoon salt

– ⁄ cup granulated sugar

– 1⁄ teaspoons vanilla

– 2⁄ cups heavy cream

– Mint leaves, optional

– Seasonal berries, optional

SPECIAL SUPPLIES

– 6 ramekins

MAKES RACK POSITION COOK TIME

6 RAMEKINS 3 35–40 MINUTES

PREPARATION METHOD

1. Preheat oven to 325°F Bake Mode with a rack set at position “3.”

2. In a medium bowl, whisk yolks, salt, sugar, and vanilla until well

combined. 3. In a saucepan, bring cream to a simmer over medium

heat. 4. Remove pan from heat. With a ladle, slowly add cream to

the egg mixture, whisking continuously. 5. Pass mixture through a

ﬁ ne mesh strainer. Evenly divide strained mixture between 6 ramekins.

6. Place ramekins in a 9-by-13-inch baking dish; ﬁ ll dish with hot

water until it reaches half way up the sides of the ramekins. 7. Bake

for 35–40 minutes or until custards are set but still wiggle slightly

when moved. Let cool at room temperature for 30 minutes then

transfer to the refrigerator and chill until fully set. To serve, top with

mint leaves and seasonal berries.

BEFORE YOU START

A hot water bath, or bain-marie, is

necessary for custards—it prevents

cracking and drying out and regulates

temperature during baking.

MODES Bake