8
To Insert Roll-Out Extension Rack:
1.
Slide the rack in completely so that it is closed and engaged
with the sliding shelf.
2.
Using 2 hands, lift up on the front edge of the rack and push
the sliding shelf to the back wall of the oven so that the front
edge of the sliding shelf sits on the rack guides. The front
edge of the rack and the sliding shelf should be higher than
the back edge.
3.
Pull the rack and the sliding shelf out.
To Remove Roll-Out Extension Rack:
1.
Using 2 hands, grasp the front of the closed rack and
the sliding shelf. Place the closed rack and the sliding
shelf on the rack guide.
2.
Using 2 hands, lift up on the front edge of the rack and
the sliding shelf together.
3.
Slowly push the rack and the sliding shelf to the back of
the oven until the back edge of the rack pulls over the end
of the rack guide.
To avoid damage to the sliding shelves, do not place more than
25 lbs (11.4 kg) on the rack.
Do not clean the roll-out extension rack in a dishwasher.
It may remove the rack’s lubricant and affect its ability to slide.
See the “General Cleaning” section for more information.
Oven Vent(s)
The oven vent(s) should not be blocked or covered since they
allow the inlet of fresh air into the cooling system. Also, the bottom
vent should not be blocked or covered since it allows the inlet of
fresh air into the cooling system and the outlet of hot air from the
cooling system. Blocking or covering vents will cause poor air
circulation, affecting cooking, cleaning and cooling results.
Baking and Roasting
Preheating
When beginning a Bake, Convect Bake or Convect Roast cycle,
the oven will begin preheating after Start is pressed. The oven
will take approximately 12 to 17 minutes to reach 350°F (177°C)
with all of the oven racks provided with your oven inside the
oven cavity. Higher temperatures will take longer to preheat.
The preheat cycle rapidly increases the oven temperature. The
actual oven temperature will go above your set temperature to
offset the heat lost when your oven door is opened to insert food.
This ensures that when you place your food in the oven, the oven,
will begin at the proper temperature. Insert your food when the
preheat tone sounds. Do not open the door during preheat before
the tone sounds.
Oven Temperature
While in use, the oven elements will cycle on and off as needed
to maintain a consistent temperature, but they may run slightly
hot or cool at any point in time due to this cycling. Opening the
oven door while in use will release the hot air and cool the oven
which could impact the cooking time and performance. It is
recommended to use the oven light to monitor cooking progress.
NOTE:
On models with convection, the convection fan may run in
the non-convection bake mode to improve oven performance.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting,
it is not necessary to wait for the oven preheat cycle to end
before putting food in unless it is recommended in the recipe.
Broiling
When broiling, no preheating is necessary unless recommended
otherwise in the recipe. Position food on grid in a broiler pan, and
then place it in the center of the oven rack. Close the oven door
to ensure proper broiling temperature.
NOTE:
Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower
the cooking. Thicker cuts and unevenly shaped pieces of meat,
fish and poultry may cook better at lower broil settings. Place
the food in the upper or lower oven. Refer to the “Positioning
Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off
to maintain the proper temperature.
■
For best results, use a broiler pan and grid. It is designed
to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may
be ordered. Please refer to the “Accessories” section
for more information.
Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air
in a standard thermal oven. This movement of hot air helps
maintain a consistent temperature throughout the oven, cooking
foods more evenly, crisping surfaces while sealing in moisture
and yielding crustier breads.
During convection cooking, the bake, broil and convection
(true convection only) elements cycle on and off in intervals to
maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan
will turn off immediately. It will come back on when the oven
door is closed.
B
A
C
A. Sliding shelf
B. Rack guide
C. Roll-out extension rack
E
D
F
B
A
C
G
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper
double oven
G. Bottom vent
Double Oven
D. Upper oven
E. Oven vent
F. Lower oven
G. Bottom vent
