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Oven operation
24
Multi-Rack
Convection Multi-Rack cooks with heat from a third ele-
ment behind the back wall of the oven.
The heat is circulated throughout the oven by the convec-
tion fan. Convection Multi-Rack is well suited for cooking
individual serving-sized foods such as cookies and bis-
cuits. It is also good for cooking on multiple racks (2 or 3)
at the same time. Baking cookies is possible on 5 racks si-
multaneously. In this case, the baking time increases
slightly.
The benefits of Convection Multi-Rack include:
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Even browning.
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Time savings as a result of using multiple racks at one
time.
Tip
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Place food in low-sided, uncovered pans such as cookie
sheets without sides.
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If baking more than one pan on a rack, allow at least 1"
to 1½" of air space around the pan. Stagger pans so
that one is not directly above the other.
Proof
In Proof mode, the appliance uses the lower elements to
maintain a low temperature to proof bread or other yeast
doughs.
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No preheating is necessary.
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Proofing is the rising of yeast dough.
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In Proof mode, the temperature is 85 °F (30 °C) to
125 °F (50 °C).
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Loosely cover the bowl or pan and use any rack that ac-
commodates the size of the container.
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Keep the door closed and use the oven light to check
the rising of the dough.
Pizza
In Pizza mode, heat from the upper and lower elements is
circulated throughout the oven by the convection fan.
Use Pizza mode for fresh or frozen pizza.
Tip
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When baking a frozen pizza: For a crispy crust, place
directly on the rack. For a softer crust, use a pizza pan.
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When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to prevent
crust formation.
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Sprinkle cornmeal on the pizza pan to prevent sticking.
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If using a pizza paddle, sprinkle the paddle liberally with
cornmeal for ease in transferring the dough to the pan.
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If par baking handmade pizza dough, prick the dough
with a fork before baking.
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If using a pizza pan, choose a dark, perforated pan for a
more crisp crust and a non-perforated pan for a softer
crust.
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Preheat baking stones following manufacturer’s recom-
mendations while the oven is preheating.
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Bake homemade pizzas on rack position 2 in the center
of the rack.
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Follow manufacturer’s directions for frozen pizza.
Convection roast
Convection Roast uses heat from the lower elements as
well as heat circulated by the convection fan.
Convection Roast mode is well suited for preparing tender
cuts of meat and poultry. It is also suitable for roasting
vegetables.
The benefits of Convection Roast mode include:
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As much as 25 % faster cooking than non-convection
modes.
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Rich, golden browning.
Tip
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Preheating the oven is not necessary.
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Use the same temperature as indicated in the recipe.
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Check doneness early, since roasting time may de-
crease.
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Do not cover meat or use cooking bags.
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Use a broil pan with a rack and grid or a shallow, uncov-
ered pan with a rack for roasting.
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Use a meat thermometer to determine the internal tem-
perature of the meat.
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If the meat is browned to your liking, but is not yet done,
foil can be placed over the meat to prevent overbrown-
ing.
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Let meat stand covered with foil for 10–15 minutes after
removing it from the oven.
Convection broil
Convection Broil is similar to Broil.
It combines intense heat from the upper element with heat
circulated by a convection fan. Convection Broil mode is
well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for brown-
ing breads, casseroles and other foods. Always use Con-
vection Broil with the door closed. In addition to the bene-
fits of standard broiling, convection broiling is faster.
Tip
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Preheat oven for 3–4 minutes. Do not preheat for more
than 5 minutes.
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Steaks and chops should be at least 1–1½" thick.
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Use the broil pan and grid or a deep pan with a metal
rack for broiling.
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Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
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Turn meats (other than fish) once during the recom-
mended cooking time. Fish does not need to be turned.
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Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Broil
Broil uses intense heat radiated from the upper element.
Broil mode is best suited for cooking thin, tender cuts of
meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed.
The benefits of broiling include:
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Fast and efficient cooking.
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Cooking without the addition of fats or liquids.
Tip
¡
Preheat oven for 3–4 minutes. Do not preheat for more
than 5 minutes.
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Steaks and chops should be at least 3/4" thick.
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Brush fish and poultry with butter or oil to prevent stick-
ing.
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Use broiler pan with grid when broiling.
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Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
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Turn meats (other than fish) once during the recom-
mended cooking time. Fish does not need to be turned.
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When browning the top of casseroles, use only metal or
glass ceramic dishes.
