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Oven Vent
1. Upper oven
2. Oven vent
3. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
Baking and Roasting
1. Broil element
2. Bake element

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 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.
If the oven door is opened during baking and roasting, the broil
element will turn off immediately and the bake element will turn
off in 2 minutes. They will come back on once the door is closed.

To Bake or Roast:

Before baking and roasting, position the racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
Close oven door. The display will show “door” and the
heating elements will not heat if the door is open when baking
and roasting.
2. Press BAKE.
Press the TEMP “up” or “down” arrow pad to enter a
temperature other than 350°F (177°C). The bake range can be
set between 170°F and 500°F (77°C and 260°C).
3. Press START/ENTER.
A preheat time will count down and “PrE°” will appear on the
oven display if the actual oven temperature is under 170°F
(77°C).
When the actual oven temperature reaches 170°F (77°C), the
timer will continue counting down.The temperature setting
can be changed any time after pressing START/ENTER.
When an appropriate temperature is reached, if enabled, one
tone will sound.
4. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
Broiling and Custom Broiling
1. Broil element
Broiling uses direct radiant heat from the broil element to cook
food. During broiling, the broil element cycles on and off in
intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element will
turn off immediately and come back on once the door is closed.
■Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
■For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.

To Broil:

Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe.
Close the door.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
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