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49-2000315 Rev. 3
Cookware
Cooking Modes
Oven Air Vents
USING THE RANGE:
Cookware
/
Cooking
Modes
/
Oven
Air
Vents
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Bake
The bake mode is for baking and roasting. When
preparing baked goods such as cakes, cookies and
pastries, always preheat the oven first. To use this mode
turn the thermostat knob to the desired temperature.
Broil
Always broil with the oven door and drawer closed.
Monitor food closely while broiling. Use caution when
broiling on the upper rack positions as placing food
closer to the broil burner increases smoking, splattering,
and the possibility of fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a
seared surface and rare interior is desired. Thicker foods
and foods that need to be cooked through should be
broiled on a lower rack position. To use this mode turn
the thermostat knob to the
Broil
setting.
NOTE:
Remove
unused racks from oven for faster preheat, improved
efficiency, and optimal performance.
Broil Compartment (on some models)
For better searing use the rack position that places
food closest to the broil heater. Move food down for
more doneness/less searing. Take care not to touch
the inner door when placing and removing food in broil
compartment.
Never block the vents (air openings) of the range. They
provide the air inlet and outlet that are necessary for the
range to keep cool and operate properly with correct
combustion.
Air openings are located at the rear of the cooktop, at
the top and bottom of the oven door, and at the bottom
of the range.
Vent appearance and location vary.
Drop-down Broil Compartment (some models)
