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13
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
theinlet of fresh air into the cooling system and the outlet of
hotairfrom the cooling system. Blocking or covering vents
willcause poor air circulation, affecting cooking, cleaning,
andcooling results.
Preheating and Oven Temperature
Preheating
When beginning a Bake or Convect Bake cycle, the oven begins
preheating after Start is touched. 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. Factors that impact
preheat times include room temperature, oven temperature, and
the number of racks. Unused oven racks can be removed prior
to preheating your oven to help reduce preheat time. 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 until the tone
sounds.
Oven Temperature
While in use, the oven elements will cycle on and off as needed
to maintain a consistent temperature. 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.
Baking and Roasting
IMPORTANT: The convection fan and convection element may
operate during the Bake function to enhance performance and
heat distribution.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the oven door is opened during baking or roasting, the heating
elements (bake and broil) will turn off approximately 30 seconds
after the door is opened. They will turn on again approximately 30
seconds after the door is closed.
Broiling
Broiling uses direct radiant heat to cook food.
The element cycles on and off in intervals to maintain the oven
temperature.
IMPORTANT: Close the door to ensure proper broiling
temperature.
If the oven door is opened during broiling, the broil element will
turn off in approximately 30 seconds. When the oven door is
closed, the element will come back on approximately 30 seconds
later.
■ 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 Kit, it may be
ordered. See the “Accessories” section to order.
■ For proper draining, do not cover the grid with foil. The bottom
of the broiler pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of sh, poultry or meat may not need to be turned.
■ After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difcult.
A
B
C
D
E
F
G
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or
upperdouble oven
G. Bottom vent
Double Oven
D. Upper oven
E. Oven vent
F. Lower oven
G. Bottom vent
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