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7
Baking Layer Cakes on 1 Rack
Place the cakes on the rack as shown.
Multiple Rack Cooking
2-rack: Use rack positions 2 and 5 for regular baking.
2-rack (convection only): Use rack positions 2 and 5
for convection baking.
Baking Layer Cakes on 2 Racks
For best results when baking cakes on 2 racks, use rack
positions 2 and 5 with the Bake function. Place the cakes
on the racks as shown.
Baking Cookies on 2 Racks
For best results when baking cookies on 2 racks, use rack
positions 2 and 5 with the Convection Bake function.
Bakeware
To cook food evenly, hot air must be able to circulate.
Allow 2" (5.0 cm) of space around bakeware and oven
walls. Use the following chart as a guide.
Number of Pan(s) Position on Rack
1 Center of rack
2 Side by side
3 or 4 Refer to the previous illustration.
NOTE: Bakeware materials and color may affect results.
Dark, dull, non-stick, or glass pans may require shorter
baking times. In contrast, insulated or stainless steel
pans may require longer baking times. Follow bakeware
manufacturer's recommendations.
Oven Vent
B
A
C
A. Control panel
B. Oven vent
C. Oven
The oven vent should not be blocked or covered since it allows
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 LOWER is pressed.
The oven will take approximately 13 to 19 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.
Rapid Preheat
Rapid Preheat can be used to shorten the preheating time. Only
one standard flat oven rack should be in the oven during Rapid
Preheat. Extra racks should be removed prior to starting Rapid
Preheat. The preheating cycle should be completed before placing
food in the oven. When the Rapid Preheat cycle is complete, the
oven starts a normal Bake cycle.
IMPORTANT: Rapid Preheat should be used only
for single-rack baking.
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.
AccuBake
®
Temperature Management System
The AccuBake
®
Temperature Management System electronically
regulates the oven heat levels during preheat and bake to maintain
a precise temperature range for optimal cooking results. The
bake and broil elements or burners cycle On and Off in intervals.
On convection range models, the fan will run while preheating
and may be cycled On and Off for short intervals during Bake to
provide the best results. This feature is automatically activated
when the oven is in use.
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, preheat the oven for 5 minutes before putting food
in 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.
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