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12
Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the oven
vent will cause poor air circulation, affecting cooking and cleaning
results. Do not set plastics, paper or other items that could melt or
burn near the oven vent.
Baking and Roasting
ACCUBAKE
®
Temperature Management System
The ACCUBAKE
®
system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake burner cycles on and
off in intervals. On convection range models, the fan may run while
preheating and may be cycled on and off for short intervals during
preheating to provide the best results. This feature is automatically
activated when the oven is in use.
The convection fan will not be on during the first 5 minutes of the
cycle.
Before baking and roasting, position racks according to
“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.
Preheating
When START is pressed, “LO” will be displayed and the oven will
begin preheating. Once 100ºF (38ºC) is reached, the display
temperature will increase as the actual temperature of the oven
increases. When the preheat temperature is reached, a tone will
sound, and the selected temperature will appear on the display.
The time necessary to preheat the oven to 350°F (177°C) will be
approximately 10-15 minutes depending upon the model.
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. Press RAPID PREHEAT and follow the oven control
prompts, or, if preheating has already started, simply press RAPID
PREHEAT. The preheating cycle should be completed before
placing food in the oven and should be used only for one-rack
baking. When the power preheat cycle is complete, the oven starts
a normal Bake cycle.
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, then place it in the center of the oven rack.
IMPORTANT: Close the door to ensure proper broiling
temperature.
Changing the temperature when Custom 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. Use
racks 6 or 7 for broiling. Refer to the “Positioning Racks and
Bakeware” section for more information.
■ 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.
NOTE: Odors and smoke are normal the first few times the oven is
used or if the oven is heavily soiled.
Convection Cooking
TimeSavor™ ranges Convection (Fan) cooking cycles the bake
burner on and off in intervals while the fan circulates the hot air.
TimeSavor™ Plus Convection (True) cooking adds an electric ring
element around the fan to provide more even heating and enables
baking with three racks at one time. 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.
IMPORTANT: With convection cooking, most foods can be cooked
at a lower temperature or at a shorter time. This range
automatically reduces the set oven temperature by 25°F (15°C) for
convection cooking.
During convection cooking, the bake and broil burners and
convection element cycle on and off in intervals to maintain the
oven temperature, while the fan circulates the hot air.
NOTE: The convection fan will turn on approximately 5 minutes
into any convection cycle.
A. Oven vent
A
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