Operation
Baking
BAKE (Two-Element Bake)
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and supplemental heat is radiated from the broil element. This function is
recommended for
Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that
require a high temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
The bottom element operates at full
power, and the top broil element
operates at supplemental power. The heated air is circulated by the motorized
fan in the rear of the oven providing a
more even heat distribution. This
even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots
found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple
When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting.
Baking
TRU CONV (TruConvec™)
The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven circulates air
in the oven cavity for even heating. Use this setting for foods that require gentle cooking such as pastries, souffles, yeast breads, quick breads and cakes. Breads,
cookies, and other baked goods come
out evenly textured with golden crusts. No special bakeware is required. Use this function for
Baking Tips
•Make sure the oven racks are in the desired positions before you turn the oven on.
•DO NOT open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
•Bake to shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the food should come clean when done.
•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin- coated pans heat unevenly and will not give uniform baking results.
Operation
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