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49-2000375 Rev. 2
Cooking Modes
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Temperature Setting
When selecting a temperature, the traditional preset
temperatures are shown and can be selected by
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temperature, press the temperature in the middle of the
screen and a number pad will appear so the desired
temperature can be input.
Bake
The traditional bake mode is intended for single rack
cooking. This mode uses heat primarily from the lower
element but also from the upper element to cook food.
To use this mode press the
Bake
option on the main
menu and scroll to the desired temperature and press
Start
. Preheating is generally recommended when using
this mode.
Broiling Modes
Always broil with the door closed. The broil element in
this oven is very powerful. Monitor food closely while
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positions as placing food closer to the broil element
increases smoking, spattering, and the possibility
of fats igniting.
Broiling on rack position 6 is not
recommended.
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grilled. Adjust the rack position in order to vary the
intensity of the heat to the food. Place foods closer to the
broil element when a seared surface and rare interior are
desired. For best performance, center the food below the
broil heating element.
Broil
Select
Broil
on the main menu, then select
High
or
Low
depending on the amount of searing and the internal
temperature that is preferred, then press
Start
. The
High setting is best for thinner cuts of meat and/or foods
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preferred for thicker cuts of meat and foods you like to be
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the oven for these modes.
Convection Modes
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lower elements combined with the convection element
and consistent airflow to enhance evenness. Your oven
is equipped with Auto Recipe Conversion so that it
automatically adjusts the amount of heat to maintain
the proper temperature when using the modes with
specified temperatures. Preheating is recommended for
these modes.
CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can trap heat
or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper use of
these items is not covered by the product warranty.
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners
Cookware Guidelines
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performance.
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than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
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obtained with this type of cookware consider reducing
oven temperature by 25º F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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Cookware used in broil modes and air fry must be broil-
safe.
USING THE OVEN:
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