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Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
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differently than the oven it is replacing.
Bake
The bake mode is for baking and roasting. This mode
uses heat only from the lower burner. When preparing
baked goods such as cakes, cookies and pastries,
always preheat the oven before inserting food. Follow
recipe recommendations for food placement. If no
guidelines are provided, center food in the oven. To use
this mode, press the
Bake pad, use the + and - pads to
adjust the temperature, then press Start .
Broiling Modes
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, spattering,
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
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mode.
Broil Hi
The Broil Hi mode uses intense heat from the upper
burner to sear foods. Use Broil Hi for thinner cuts of
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To use this mode press the Broil pad once and then
press Start . It is not necessary to preheat when using
this mode.
Broil Lo
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burner to cook food thoroughly while also browning the
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that you would like cooked all the way through. To use
this mode press the
Broil pad twice and then press Start .
It is not necessary to preheat when using this mode.
Convection Bake (on some models)
The Convection Bake mode is intended for baking
on multiple racks at the same time. This mode uses
air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
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temperature when using this mode. To use this mode
press the
Conv Bake pad, use the + and - pads to
adjust the temperature, and then press Start . Always
preheat when using this mode.
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 the minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
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goods such as cakes and cookies.
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well. These types of pans work well for dishes such
as pies and custards.
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browning.
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Cooking Modes
USING THE O
VEN:
Cooking Modes / Cook
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ar
e / Aluminum Foil and O
ven Liners
CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can block
airflow or melt, resulting in damage to the product and risk of carbon monoxide poisoning, smoke or fire.
Damage from improper use of these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners