Bake Pan Placement
•Keep pans and baking sheets 2 inches from oven walls.
•Stagger pans placed on different racks so one is not directly over the other.
Pan Placement
Convection Pan Placement
Baking pans and cookie sheets should not touch side or rear walls of oven. If pans are placed on different racks, they can be placed directly over each other. Convection cooking circulates air around oven providing even browning on all rack positions. When using convection, oven can be loaded on all racks with excellent cooking results.
Convection Pan Placement
Baking or Convection Baking
Open oven door to confirm nothing is stored in oven cavity and set racks to proper height before baking. For delicate baking, preheat approximately
1.To preheat oven, turn oven temperature knob to desired temperature.
•Set oven temperature from 170°F to 550°F.
•Oven indicator light glows if knob is set to any position but OFF.
•When oven reaches desired temperature, PREHEATED light glows and oven beeps 6 times.
2.If desired press CONVECTION/STANDARD switch towards CONVECTION for convection cooking. Switch glows in convection mode.
3.Place food in oven.
4.After cooking time elapses, remove food and turn oven temperature knob to OFF.
•Press CONVECTION/STANDARD switch towards STANDARD when baking is finished. Switch stops glowing.
|
| OFF | WM |
OVEN | BROIL |
| |
CLEAN |
| 200 | |
|
| ||
LOCKED |
|
| 250 |
|
|
| |
|
|
| 300 |
PREHEATED 550 |
| 350 | |
| 500 | 450 | 400 |
Temperature Knob
Broiling or Convection Broiling
Broiling system generates immediate, intense heat using a special reflector. This reflector focuses heat directly on the food; searing in natural juices and providing restaurant quality, charbroiled flavor.
!WARNING
To avoid risk of fire, do not line the broiler grid with foil.
•Foil may trap grease on top of grid close to burner causing a fire.
•Never leave oven unattended while broiling. Overcooking may result in a fire.
Broiling Tips
•Remove excess fat from meat before broiling. Cut edges of meat to prevent curling.
•Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
•All food except fish should be turned at least one time. Begin broiling with skin side down.
•Season meat after it has browned.
•Broiling does not require preheating.
•Begin cooking using suggested rack levels in Broiling Guide section to test broiler results. If food is not brown enough, cook on a higher rack position. If food is too brown, cook on a lower rack position.
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