OVEN USE
AboutYourOven
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well- ventilated room.
The oven is equipped with a water filtration system. This system is required for the use of the steam cooking functionality.
IMPORTANT: The oven will shut off the steam functions until the filter is replaced.
The water filter needs to be changed occasionally. The life of the filter will depend on factors such as the amount of steam cooking done and the hardness of the water in your home. The oven has a sensor to determine when the filter needs to be changed.
NOTE: It is normal to hear sounds during steam cooking cycles related to the opening and closing of the water inlet valve and water flowing into the steam system.
AluminumFoil
IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner.
■For best cooking results, do not cover entire rack with foil because air must be able to move freely.
■To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ | May need to reduce baking | |
other bakeware with |
| temperatures slightly. | |
dark, dull and/or | ■ | Use suggested baking time. | |
nonstick finish | |||
■ For pies, breads and casseroles, | |||
■ Brown, crisp | |||
| use temperature recommended in | ||
crusts |
| ||
| recipe. | ||
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| ||
| ■ Place rack in center of oven. | ||
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| |
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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| ||
■Little or no bottom browning
BAKEWARE/ RECOMMENDATIONS
RESULTS
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s instructions. | |
stone |
| |
■ | Crisp crusts |
|
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures slightly. | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
RACKS
■Position racks before turning on the oven.
■Do not position racks with bakeware on them.
■Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide.
5
4
3
2
1
Traditional Cooking
FOOD | RACK POSITION |
Large roasts, turkeys, angel food, | 1 or 2 |
bundt cakes, quick breads, pies |
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Yeast breads, casseroles, meat and | 2 |
poultry |
|
|
|
Cookies, biscuits, muffins, cakes | 1 and 4 or 2 and 4 or |
| 3 for single rack baking |
|
|
Convection Cooking
OVEN SETTING | NUMBER OF | RACK POSITION(S) |
| RACKS USED |
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Convection Bake | 1 | 1, 2 or 3 |
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Convection Bake | 2 | 1 and 4 or 2 and 4 |
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Convection Bake | 3 | 1, 3 and 5 |
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Convection Roast | 1 | 1, 2 or 3 |
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Convection Broil | 1 | 3 or 4 |
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