20
Getting the Most Out of Your Appliance

General Tips

Pan Placement
Baking results are better if pans are placed in the center
of the oven. If baking more than one p an on a rack, allow
at least 1’’ to 1 1/2’’ of air space around the pan. When
baking four cake layers at the same time, stagger p ans
on two racks so that one pan is not directly above the
other.
Aluminum Foil
9WARNIN G
Do not use aluminum foil or prot ective liners to line
any part of the appliance, especially the oven
bottom. Installing these liners may result in risk of
electric shock or fire.
Preheating the Oven
▯Place oven racks in desired position bef ore heating
the oven.
▯Preheat the oven when using the Bake, Con vection
Bake, True Convection, Pizza, Broil, Convection Broil,
and Warm modes.
▯Preheat is not used for Speed Convecti on, Roast,
Convection Roast, Proof, and Dehydr ate modes.
▯Allow oven to preheat while preparin g recipe
ingredients or food items.
▯Setting a higher temperature d oes not shorten preheat
time.
▯Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperat ure.
▯Use Fast Preheat to spee d up preheating.
Preheat Reminders
Your oven has one of the fastest prehe at times in the
market using a concealed bake element. The lower
element is hidden under the oven bottom. It is normal
that the preheat ti me is different than your p revious oven
that had an exposed element on the bo ttom.
▯Cleaning the oven is easier beca use there is no
cleaning around a coil elemen t showing on the bottom
of the oven. The hidden lower element is protected
from food soils and spills. Wiping up excess spills is
easy.
▯Preheating is not necessary for meats, poultry,
casseroles and Speed Convect ion.
▯Preheat time will be longer when the elect rical supply
to your house is less than 240 volts.
▯Increasing the oven temperature w ill require a longer
preheat time. For example, the preheat time for 425° F
is longer than the preheat time for 350° F.
When broiling, preheat the oven 3-4 minutes. Do not
preheat for more than 5 minutes.
For Best Results
▯Use the cooking recommendation charts as a guide.
See charts at the end of the book.
▯Open the door as briefly as possible to avoid
temperature reduction.
▯Use the interior oven lig ht to view the food through the
oven window rather than opening the door frequently.
▯Use the Timer to keep track of cooking times.
Baking Pans and Dishes
▯Glass baking dishes absorb heat. So me cookware
manufacturers recommend reducing the temperature
25 ºF when using this type of dish. Follow
manufacturers’ recommendations.
▯Use pans that provide the desired browning. For
tender, light, golden brow n crusts, use light, anodized
or shiny metal bakeware.
▯Dark, rough or dull pans (nonstick or anodi zed) will
absorb heat and result in a browner, crisp er crust.
Some manufacturers recommend reducing the
temperature 25 °F when usin g this type of pan. Follow
manufacturers’ recommendations.
▯Insulated cookie sheets or bakewa re may increase the
length of cooking ti me.
▯Do not set broil pans or any other heavy object on the
open oven door.
▯Do not keep the empty broil pan in the oven du ring
cooking as this changes cooking performance. Store
the broil pan outside the oven.
High Altitude Baking
When cooking at high altitudes, recipes and cooking
times will vary.
For accurate informatio n, write the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Spe cify which high
altitude food preparation guide you prefer: general
information, cakes, cookies breads. etc.
Condensation
It is normal for certain amount of moisture to e vaporate
from the food during an y cooking process. The amou nt
depends on the moisture content of the food. The
moisture may conden se on any surface cooler than th e
inside of the oven, such as the cont rol panel.