Baking and Roasting
Precision Cooking™ System - Precise Bake
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 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.
Preheat the oven for 2 minutes 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 Cooking
During convection cooking, the bake, broil, and convection elements 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 cooking, the fan will turn off immediately. It will come back on when the oven door is closed.
Convect Bake/Convect Broil
When convection baking or broiling, enter your normal baking temperature. The control will automatically reduce the set oven temperature by 25°F (15°C).
Convect Roast
When convection roasting, enter your normal baking temperature. The temperature will not be automatically reduced. The convection fan will come on immediately after the oven has turn on.
Convect Options
Convect Bake -
Convect Broil - Thicker cuts or unevenly shaped pieces of meat, fish or poultry.
Convect Roast - Whole chicken or turkey, vegetables, pork roasts, beef roasts.
Timed Cooking
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
To Set a Timed Cook:
1.Press BAKE, CONVECT BAKE or CONVECT ROAST.
2.Press the TEMP/TIME “+” or
3.Press COOK TIME. The cook time oven indicator light will light up.
4.Press the TEMP/TIME “+” or
5.Press START. The display will count down the time. When the time ends, the oven will shut off automatically.
6.Press CANCEL to clear the display.
To Set a Delayed Timed Cook:
Before setting, make sure the clock is set to the correct time of day. See the “Clock” keypad feature in the “Feature Guide” section.
1.Press BAKE, CONVECT BAKE or CONVECT ROAST.
2.Press the TEMP/TIME “+” or
3.Press COOK TIME. The cook time oven indicator light will light up.
4.Press TEMP/TIME “+” or
5.Press DELAY START. The start time/delay oven indicator light will light up.
6.Press TEMP/TIME “+” or
7.Press START.
When the start time is reached, the oven will automatically turn on. The temperature and/or time settings can be changed anytime after pressing Start by repeating steps
8.Press CANCEL to clear the display.
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