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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.
two-element bake
convection bake
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 product 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.
Proofing
This setting is designed for allowing yeast dough to rise to a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs
rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough,
cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Turn Temperature
control until the oven light comes on (typically around 200 degrees on the knob setting). Note that the Proof function is
designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. Place the bowl on the
center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3
cm) into the dough. If the indentation remains, the dough has risen enough.
TruConvec™
