9
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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.
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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.
Convection
In a convection oven, the fan-circulated hot air distributes heat
more evenly. This movement of hot air helps maintain a consistent
temperature throughout the oven, cooking foods more evenly,
while sealing in moisture.
Most foods, using convect baking mode, can be cooked by
lowering cooking temperatures 25°F (14°C). The cooking time,
can be shortened significantly when using Convect Roast,
especially for large turkeys and roasts.
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It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
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Keep heat loss to a minimum by opening the oven door only
when necessary. It is recommended to use the oven light to
monitor progress.
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Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
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Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
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Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Convection Bake (on some models)
The convection element is hidden in the rear panel of the oven
cavity, and assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to stagger
items on the racks to allow a more even flow of heat. If the oven is
full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 2" (5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the convection element, broil
element and the CleanBake
™
element all heat the oven cavity.
After preheat, the convection element, broil element and the
CleanBake
™
element will cycle on and off in intervals to maintain
oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking, the fan turns
off immediately when the door is opened and turns on
immediately when the door is closed. Convection, Bake and Broil
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
NOTE:
it is normal for the convection fan to run during non-
convection cycles as well as during preheat.
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Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the “Rack
and Bakeware Positions” section.
Convection Roast (on some models)
Convection roasting can be used for roasting meats and poultry.
During convection roasting, the broil, convect, and CleanBake
™
elements (on some models) will cycle on and off in intervals to
maintain oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection roasting, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Bake, broil, and convect
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.
NOTE:
it is normal for the convection fan to run during non-
convection cycles as well as during preheat.
To Convection Roast
Before convection roasting, position racks according to the “Rack
and Bakeware Positions” section. It is not necessary to wait for the
oven to preheat before putting food in, unless recommended in
the recipe.
Convection Broil (on some models)
During convection broiling, the broil element will cycle on and off
in intervals to maintain oven temperature, while the fan circulates
the hot air.
The temperature is preset at 550°F (288°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, fan turns off
immediately when the door is opened and turns on again
immediately when the door is closed. Broil elements will turn off
approximately 30 seconds after the door is opened. They will turn
on again approximately 30 seconds after the door is closed.
NOTE:
It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
To Convection Broil:
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, and then place it in the center of
the oven rack with the longest side parallel to the door.
Proofing Bread
Proofing bread prepares dough for baking by activating the yeast.
Proofing twice is recommended unless the recipe directs
otherwise.
To Proof
Before first proofing, place dough in a lightly greased bowl and
cover loosely with waxed paper or plastic wrap coated with
shortening. Place on rack guide 2. See “Rack and Bakeware
Positions” for diagram. Close door.
1.
Touch Upper or Lower PROOF. Display will show 100°F (38°
C).
2.
Touch START.
Let dough rise until nearly doubled in size, and then check at
20 to 25 minutes. Proofing time may vary depending on dough
type and quantity.
3.
Touch CANCEL for the selected oven when finished proofing.
Before second proofing, shape dough, place in baking pan(s) and
cover loosely. Follow same placement, and control steps above.
Before baking, remove waxed paper or plastic wrap.
