29
Operation
28
Operation
BAKE (Two-Element Bake)
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and supplemental heat is radiated from
the broil element. This function is
recommended for single-rack baking.
Many cookbooks contain recipes to be
cooked in the conventional manner.
Conventional baking/ roasting is
particularly suitable for dishes that
require a high temperature. Use this setting for baking, roasting, and
casseroles.
CONV BAKE (Convection Bake)
The bottom element operates at full
power, and the top broil element
operates at supplemental power. The
heated air is circulated by the motorized
fan in the rear of the oven providing a
more even heat distribution. This
even circulation of air equalizes the
temperature throughout the oven cavity
and eliminates the hot and cold spots
found in conventional ovens. A major benefit of convection baking is
the ability to prepare food in quantity using multiple racks—a feature
not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced, searing
meats on the outside and retaining more juices and natural flavor on
the inside with less shrinkage. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even
when different dishes are involved, such as cakes, fish or meat. The hot
air system is especially economical when thawing frozen food. Use this
setting for baking and roasting.
Baking
TRU CONV (TruConvec™)
The rear element only operates at full
power. There is no direct heat from the
bottom or top elements. The motorized
fan in the rear of the oven circulates air
in the oven cavity for even heating. Use
this setting for foods that require gentle
cooking such as pastries, souffles, yeast
breads, quick breads and cakes. Breads,
cookies, and other baked goods come
out evenly textured with golden crusts. No special bakeware is
required. Use this function for single-rack baking, multiple-rack baking,
roasting, and preparation of complete meals. This setting is also
recommended when baking large quantities of baked goods at one
time.
Baking Tips
• Make sure the oven racks are in the desired positions before you
turn the oven on.
•
DO NOT
open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the food should come clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
Baking