BakingandRoasting
Temperature Management System
The oven control system electronically regulates the oven heat levels during preheat and bake to maintain a temperature range for optimal cooking results. The bake burner cycles on and off in intervals. On convection range models, the fan may run while preheating and may be cycled on and off for short intervals during baking to provide the best results. This feature is automatically activated when the oven is in use.
The convection fan will not be on during the first 5 minutes of the cycle.
Before baking and roasting, position racks according to “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat cycle to end before putting food in unless it is recommended in the recipe.
Preheating
When START is pressed, “LO” will be displayed and the oven will begin preheating. Once 100ºF (38ºC) is reached, the display temperature will increase as the actual temperature of the oven increases. When the preheat temperature is reached, a tone will sound, and the selected temperature will appear on the display. The time necessary to preheat the oven to 350°F (177°C) will be approximately 15 minutes, depending on the model. Factors that have an impact on preheat times are: room temperature, starting oven temperature, quality of the gas supply, and the number of oven racks. Unused oven racks can be removed prior to preheating your oven to reduce preheat time.
Broiling
When broiling, preheat the oven for 5 minutes before putting food in unless recommended otherwise in the recipe. Position food on grid in a broiler pan, then place it in the center of the oven rack.
IMPORTANT: Close the door to ensure proper broiling temperature.
Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the broil setting, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broil settings. Use racks 6 or 7 for broiling. Use rack position 6 if using the
■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be ordered. Please refer to the “Accessories” section for more information.
NOTE: Odors and smoke are normal the first few times the oven is used or if the oven is heavily soiled.
ConvectionCooking
In a convection oven, the
During convection cooking, the bake and broil burners, convection (true convection only) element and fan cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.
NOTE: The convection fan will turn on approximately 5 minutes into any convection cycle.
If the oven door is opened during convection cooking, the fan will turn off immediately. It will come back on when the oven door is closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower temperature or at a shorter time. These adjustments can be made using the following chart or by using the EasyConvect™ Conversion feature on your range.
SETTING | GUIDELINES |
CONVECT | Reduce the standard baking temperature |
BAKE | 25°F (15°C) |
SETTING GUIDELINES
CONVECT Use standard recipe temperature. Cooking time
ROAST may be reduced by
CONVECT Use standard recipe temperature. Cooking time
BROIL may be reduced so the food should be checked for doneness early.
Bow Tie True Convection with T.H.E.™ Element
True convection adds an electric element around the convection fan to enhance the cooking performance. This feature enables
Convect Options
SETTING | FOODS |
CONVECT | Single or |
BAKE | biscuits, breads, casseroles, tarts, or tortes. |
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CONVECT | Thicker cuts or unevenly shaped pieces of meat, |
BROIL | fish or poultry. |
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CONVECT | Whole chicken or turkey, vegetables, pork roasts, |
ROAST | or beef roasts. |
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