ENGLISH
Use & Care Manual
16
Bake Tips and Techniques
Baking is cooking with heated air. Both upper and
lower elements in the oven are used to heat the air
but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for
baking temperature, time and rack position. Baking
time will vary with the temperature of ingredients and
the size, shape and finish of the baking utensil.
General Guidelines
For best results, bake food on a single rack with
at least 1" - 1 ½” (2,5 - 3cm) space between
utensils and oven walls.
Use one rack when selecting the bake mode.
Check for doneness at the minimum time.
Use metal bake ware (with or without a non stick
finish), heatproof glass, glass-ceramic, pottery or
other utensils suitable for the oven.
When using heatproof glass, reduce temperature
by 25°F (15°C) from recommended temperature.
Use baking sheets with or without sides or jelly roll
pans.
Dark metal pans or nonstick coatings will cook
faster with more browning. Insulated bake ware will
slightly lengthen the cooking time for most foods.
Do not use aluminum foil or disposable aluminum
trays to line any part of the oven. Foil is an
excellent heat insulator and heat will be trapped
beneath it. This will alter the cooking performance
and can damage the finish of the oven.
Avoid using the opened door as a shelf to place
pans.
Tips for Solving Baking Problems are found on
Page 33.
Bake Chart
FOOD ITEM
RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes
2
350 (175)
19-22
Bundt Cake
1
350 (175)
40-45
Angel Food
1
350 (175)
35-39
Pie
2 crust, fresh, 9"
2
375-400 (190-205)
45-50
2 crust, frozen fruit, 9"
2
375 (190)
68-78
Cookies
Sugar
2
350-375 (175-190)
8-10
Chocolate Chip
2
350-375 (175-190)
8-13
Brownies
2
350 (175)
29-36
Breads
Yeast bread loaf, 9x5
2
375 (190)
18-22
Yeast rolls
2
375-400 (190-205)
12-15
Biscuits
2
375-400 (190-205)
7-9
Muffins
2
425 (220)
15-19
Pizza
Frozen
2
400-450 (205-235)
23-26
Fresh
2
475 (246)
15-18
Setting the meat probe options
This oven is optionally provided with the meat probe
feature to sense the temperature inside meat and stop
cooking as soon as the set value is reached. In a double
oven it’s available only in the upper cavity.
The following modes can be selected to work with the
meat probe:
CONVECTION BAKE
CONVECTION ROAST
BAKE
Other modes are not allowed to start if the probe is
inserted.
Once the probe has been inserted in its receptacle and
detected by the control, turn the cooking mode knob into a
valid position, the
PROBE
writing appears on the cooking
mode display with the selected function.
The meat probe standard temperature (170°F) flashes on
the clock module for 5 seconds. Using the [INC]/[DEC]
keys, it’s possible to change the probe set. The standard
probe temperature set-point is 170°F. The allowed range
is between 130°F and 210°F. The maximum cavity
temperature during cooking with meat probe is 475°F.
The resolution must be 5°F or 2.5°C both for set and
actual temperature.
After 5 seconds the value on the display is accepted and
the control starts cooking. The actual probe temperature
is now displayed.
Touch [INC] or [DEC] once to check the probe set
temperature. When it’s flashing touch it further or hold to
modify the value. As soon as the set probe temperature
is reached, the control sounds an end of cooking tone
and stops the oven.
Always turn the cooking mode in the OFF position before
re-using the oven.
The
PROBE
writing flashes when the mode is not valid for
cooking with probe. If the probe is removed during
cooking, or in case of a short or open circuit, a fault
message
will
be displayed.
Automatic time functions are disabled when using the
meat probe, only the timer can work.
