Oven Vent, Baking and Roasting, Broiling

Rack Positions

Rack 5: Toasting bread or broiling thin, non-fatty foods.

Rack 4: Use for 2-rack baking and broiling.

Rack 3: Most baked goods on a cookie sheet, muffin pan or jelly roll pan; and layer cakes. Broiling chicken pieces.

Rack 2: Pies, casseroles, yeast bread, quick breads, frozen convenience foods, and 2-rack baking.

Rack 1: Roasting large and small cuts of meat and poultry.

Multiple Rack Cooking

2-rack: Use rack positions 2 and 4.

Baking Layer Cakes on 2 Racks

For best results when baking cakes on 2 racks use racks 2 and 4 for baking. Place the cakes on the racks as shown.

A. Oven vent

Oven Vent

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

Baking and Roasting

PRECISE BAKE Temperature Management System

(on some models)

The PRECISE BAKE system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on; the broil element will not. This feature is automatically activated when the oven is in use.

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, the oven will begin preheating. Once 170ºF (75ºC) 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.

Broiling

Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

■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 cover for contact information. Ask for Part Number 4396923.

It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in a broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

Convection Baking and Roasting (on some models)

During convection baking or roasting, the bake and broil elements or burners cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.

If the oven door is opened during convection baking or roasting, the fan will turn off immediately. It will come back on when the oven door is closed.

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