15
Steam Bake
The Steam Bake function works in conjunction with the steam
rack to provide additional moisture during baking. The steam rack
contains a water reservoir which heats up and releases steam
into the oven cavity during the Steam Bake cycle. There are
3 preprogrammed food options to choose from: Breads, Desserts,
and Fish as well as a Refresh/Reheat option.
For best performance, place the steam rack in the lowest available
rack position in the cavity and pour 1
1
/
2
cups (350 mL) of water
into the reservoir. Do not fill past the MAX level indicated on the
reservoir.
After the Steam Bake cycle is complete, some water may remain
in the reservoir. This is normal. Wait for the oven to cool and
discard the water.
Broiling
When broiling, preheat the oven for 5 minutes before putting food
in unless recommended otherwise in the recipe. Leave the desired
oven door open 4
1
/
2
" (114 mm) at the broil stop position to ensure
proper broiling temperature. Position food on grid in a broiler pan,
and then place it in the center of the oven rack.
NOTE:
Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Refer to the
“Positioning Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
■
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. See the “Accessories” section.
Lower Oven Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. 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.
During convection cooking, the bake, broil, and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan
will turn off immediately. It will come back on when the oven
door is closed.
NOTE:
The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature or for a shorter length of time. These adjustments can
be made using the following chart or by using the EasyConvect™
Conversion feature on your range.
Setting
Guidelines
CONVECT
BAKE
Reduce the standard baking temperature
25°F (15°C).
CONVECT
BROIL
Use standard recipe temperature. Cooking time
may be reduced so the food should be checked
for doneness early.
CONVECT
ROAST
Use standard recipe temperature. Cooking time
may be reduced by 15 to 30% with Convect
Roast so the food should be checked for
doneness early.
BowTie True Convection with T.H.E.™ Element
True convection adds an electric element around the convection
fan to enhance the cooking performance. Use the following
Convect Options chart as a guide.
Setting
Foods
CONVECT
BAKE
Single or multiple-rack baking for cookies,
biscuits, breads, casseroles, tarts, tortes
CONVECT
BROIL
Thicker cuts or unevenly shaped pieces of meat,
fish, or poultry
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork roasts,
beef roasts
A
B
A. Steam rack
B. Water reservoir
