Oven Cooking Methods |
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Element and Fan Location | Introduction | |
A | ||
This Range provides standard Baking and Broiling, | ||
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| as well as EvenAir™ Convection Baking and Broiling. | |
| During EvenAir™ Convection Baking and Broiling, | |
| the oven fan in the rear of the oven cavity circulates | |
| air while the oven cooks. The circulating air provides | |
| even browning and faster baking and broiling times. | |
C | When the oven is set to standard mode, the | |
| CONVECTION/STANDARD switch next to electronic | |
| range control is pressed towards “STANDARD” and | |
| does not glow. To set oven to EvenAir™ Convection | |
| Cooking, press switch towards “CONVECTION”. The | |
| switch glows and the oven fan operates. When | |
| cooking is complete, press switch towards | |
B | “STANDARD” to turn fan off. |
Bake
Upper and lower elements operate during bake. Upper element is only used to heat oven quickly and brown top of food. Bake can be used to reheat or cook food like casseroles. Oven should be preheated.
Broil
Upper element operates during broil. Broil can be used to cook thinner foods like chicken breasts or fish fillets. Preheating is not required when using broil. All foods should be turned at least once except fish, which does not need to be turned.
EvenAir™Convection Bake
Upper element, lower element, and fan operate during convection bake. Upper element is only used to heat oven quickly and brown top of food. Convection bake should be used for baking with 1, 2 or 3 racks or roasting meats. Oven should be preheated for best results when using convection bake. Pans do not need to be staggered. Cooks approximately 25% quicker than bake.
Convection Broil
Upper element and fan operate when using convection broil. Convection broil should be used to cook thick foods that are normally broiled. Oven does not require preheating when using convection broil.
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