12
Using the Oven
Rack Positions
Each large oven is equipped with two racks and has six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest
to the oven bottom. The racks can be easily removed and arranged at various levels. It is recommended that when using two racks, to bake with
the racks in positions 2 and 4 or positions 3 and 5. The smaller oven is equipped with one rack and three rack posisitons.
Bake
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may fi nd other foods
that are also prepared more consistently in conventional bake. It is recommended to use this function for single-rack baking.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
•
DO NOT
open the door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the
center of the item should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffi
ns, and cookies should be baked in shiny,
refl ective 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.
• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the airfl ow in the oven
cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.
Preheat
For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the
oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore,
placing food items in the oven during the preheat mode is not recommended.
Preheat time can vary based on some external factors such as room temperature and power supply. A signifi cantly colder room temperature or a
power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.
Pan Placement Tips
• When using large fl at pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should be
directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even
air circulation.
Single Rack Pan Placement
Multiple Rack Pan Placement
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the preheat function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, rotate the oven selector knob clockwise to the bake function. Carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
WARNING
NEVER
cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing so
blocks air fl ow through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat, causing a fi re
hazard.
