Baking, Natural Airflow Bake, Pan Placement Tips

BROIL

CONVECTION

BROIL

convection bake

natural airflow bake

CONVECTION

BROIL

Baking

Operation

OFF

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the two bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack bakings. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

OFF

CONVECTION BAKE Heat is radiated from the bake burners in the bottom of the oven

cavity. The heated air is circulated by the motorized fan in the rear of the oven providing more even heat distribution. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in convection ovens.

Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced—searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventionalovens.

BAKE

CONVECTION

BAKE

CONVECTION

BAKE

Pan Placement Tips

•When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

•When baking on more than one rack, it is recommended to use the 2nd and 4th position for more consistent even baking.

•Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan	Multiple Rack Pan
Placement	Placement

Operation

Baking Tips

•Make sure the oven racks are in the desired position before you turn on the oven.

•DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when done.

•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.