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Baking Tips
Baking time and temperature will vary depending
on the characteristics, size, and shape of the
baking pan used.
Check for food doneness at the minimum recipe
time.
Use metal bakeware (with or without a nonstick
finish), heatproof glass-ceramic, ceramic or other
bakeware recommended for oven use.
Dark metal pans or nonstick coatings will cook food
faster with more browning. Insulated bakeware will
slightly lengthen the cooking time for most foods.
NOTE
The oven bottom has a porcelain-enamel finish.
To make cleaning easier, protect the oven bottom
from excessive spillovers by placing a cookie
sheet on the rack below the rack you are cooking
on. This is particularly important when baking a
fruit pie or other foods with a high acid content.
Hot fruit fillings or other foods that are highly
acidic may cause pitting and damage to the
porcelain-enamel surface and should be wiped up
immediately.
Convection Mode
The convection system uses a fan to circulate
the heat evenly within the oven. Improved heat
distribution allows for even cooking and excellent
results while cooking with single or multiple racks.
Setting the Convection Function (example: Conv.
Bake/Roast at 350°F)
1
Turn the oven mode knob to select Conv. Bake
or Conv. Roast.
2
Set the oven temperature: For example, press
plus(+) until 375 °F appears in the display.
3
Press Start. The display shows Conv. Bake or
Conv. Roast and the oven temperature starting
at 100 °F.
As the oven preheats, the display shows increasing
temperatures in 5-degree increments. Once the oven
reaches the set adjusted temperature, a tone sounds
and the oven light flashes on and off. The display
shows the auto-converted oven temperature, 350 °F
and the fan icon.
4
When cooking has finished or to cancel, press
Clear/Off.
NOTE
The oven fan runs while convection baking. The fan
stops when the door is open. In some cases, the
fan may shut off during a convection bake cycle.
Tips for Convection Baking
Use Convection Bake for faster and more even
multiple-rack cooking of pastries, cookies, muffins,
biscuits, and breads of all kinds.
Bake cookies and biscuits on pans with no sides
or very low sides to allow heated air to circulate
around the food. Food baked on pans with a dark
finish will cook faster.
When using Convection Bake with a single rack,
place the oven rack in position 3. If cooking on
multiple racks, place the oven racks in positions 1
and 3 (for two racks).
Multiple oven rack cooking may slightly increase
cook times for some foods.
Cakes, cookies and muffins have better results
when using multiple racks.
The Convection Roast feature is designed to give
optimum roasting performance. Convection Roast
combines cooking with the convection fan to roast
meats and poultry. The heated air circulates around
the food from all sides, sealing in juices and flavors.
Foods are crispy brown on the outside while staying
moist on the inside. Convection roasting is especially
good for large tender cuts of meat, uncovered.
Tips for Convection Roasting
Use a broiler pan and grid when preparing meats for
convection roasting. The broiler pan catches grease
spills and the grid helps prevent grease splatters.
1
Place the oven rack in the bottom rack position.
2
Place the grid in the broiler pan.
3
Place the broiler pan on the oven rack.
Grid (sold separately)
Broiler pan (sold separately)
CAUTION
Do not use a broiler pan without a grid.
Do not cover the grid with aluminum foil.
Position food (fat side up) on the grid.
OPERATION
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