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A. Oven vent
Oven Vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the oven vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
Baking and Roasting
ACCUBAKE® Temperature Management System
The ACCUBAKE® system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake burner cycles on and off in intervals. On convection range models, the fan may run while preheating and may be cycled on and off for short intervals during preheating to provide the best results. This feature is automatically activated when the oven is in use.
The convection fan will not be on during the first 5 minutes of the cycle.
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, “LO” will be displayed and the oven will begin preheating. Once 100ºF (38ºC) 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. The time necessary to preheat the oven to 350°F (177°C) will be approximately
Rapid Preheat
Rapid Preheat can be used to shorten the preheating time. Only one standard flat oven rack should be in the oven during Rapid Preheat. Extra racks should be removed prior to starting Rapid Preheat. Press RAPID PREHEAT and follow the oven control prompts, or, if preheating has already started, simply press RAPID PREHEAT. The preheating cycle should be completed before placing food in the oven and should be used only for
Broiling
When broiling, preheat the oven for 5 minutes before putting food in unless recommended otherwise in the recipe. Position food on grid in a broiler pan, then place it in the center of the oven rack.
IMPORTANT: Close the door to ensure proper broiling temperature.
Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the broil setting, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broil settings. Use racks 6 or 7 for broiling. Refer to the “Positioning Racks and Bakeware” section for more information.
■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 “Accessories” section for more information.
NOTE: Odors and smoke are normal the first few times the oven is used or if the oven is heavily soiled.
Convection Cooking
TimeSavor™ ranges Convection (Fan) cooking cycles the bake burner on and off in intervals while the fan circulates the hot air. TimeSavor™ Plus Convection (True) cooking adds an electric ring element around the fan to provide more even heating and enables baking with three racks at one time. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.
IMPORTANT: With convection cooking, most foods can be cooked at a lower temperature or at a shorter time. This range automatically reduces the set oven temperature by 25°F (15°C) for convection cooking.
During convection cooking, the bake and broil burners and convection element cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.
NOTE: The convection fan will turn on approximately 5 minutes into any convection cycle.
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