CTD90FP3M1D1 User Manual

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12 49-80827 Rev. 2

Cooking Modes

USING THE OVEN: Cooking Modes

Your new oven has a variety of cooking modes to help you get the best results. These modes are described below. Refer to

the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform differently than

the oven it is replacing.

Baking and Roasting Modes

Select a mode for baking and roasting based on the type and

quantity of food you are preparing. When preparing baked

goods such as cakes, cookies, and pastries always preheat the

oven first. Follow recipe recommendations for food placement.

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Traditional Bake

The traditional bake mode is intended for single rack cooking.

This mode uses heat primarily from the lower element but

also from the upper element to cook food. To use this mode

select Bake and then select a temperature. Preheating is

generally recommended when using this mode.

Convection Bake with Direct Air

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cooking. This mode uses heat from the lower element and

also the upper and rear elements, along with air movement

directly down from the top of the oven to enhance evenness.

Your oven is equipped with Auto Recipe Conversion, so it

is not necessary to convert the temperature when using this

mode. To use this mode select Conv Bake 1 Rack and then

select a temperature. Preheating is generally recommended

when using this mode.

Convection Bake Multi Rack

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baking on multiple racks at the same time. This mode uses

heat primarily from the rear element but also heat from the

upper and lower elements, along with air movement from the

convection fan to enhance cooking evenness. Your oven is

equipped with Auto Recipe Conversion, so it is not necessary

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time might be slightly longer for multiple racks than what

would be expected for a single rack. To use this mode select

Conv Bake Multi and then select a temperature. Always

preheat when using this mode.

Convection Roast with Direct Air

The Convection Roast mode is intended for roasting whole cuts

of meat on a single rack. This mode uses heat from the lower,

upper, and rear elements along with air movement directly

down from the top of the oven to improve browning and reduce

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food earlier than the recipe suggested time when using this

mode, or use the probe. To use this mode select Convection

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preheat when using this mode.

Broiling Modes

Always broil with the door closed. The broil element in this

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caution when broiling on upper rack positions as placing food

closer to the broil element increases smoking, spattering, and

the possibility of fats igniting. Broiling on rack position 6 is

not recommended.

Try broiling foods that you would normally grill. Adjust rack

positions to adjust the intensity of the heat to the food. Place

foods closer to the broil element when a seared surface and

rare interior is desired. Thicker foods and foods that need

to be cooked through should be broiled on a rack position

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the broil heating element.

Traditional Broil Hi

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meat and/or foods you prefer less done on the interior. To

use this mode select High/Low Broil and then select High

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Traditional Broil Lo

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upper element to cook food thoroughly while also producing

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foods that you would like cooked all the way through. To use

this mode select High/Low Broil and then select Low Broil.

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Convection Broil Hi with Direct Air

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upper element along with air movement directly down from

the top of the oven for improved searing and browning. To

use this mode select Convection Broil and then select High

Broil. For best results preheat 5 minutes when using this

mode.

Convection Broil Lo with Direct Air

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from the upper element along with air movement directly

down from the top of the oven. To use this mode select

Convection Broil and then select Low Broil. For best results

preheat 5 minutes when using this mode.

Convection Broil Crisp with Direct Air

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mode at the end of a cooking cycle to add surface browning

to a dish such as a casserole or a roast. To use this mode

select Low Broil Crisp and then select Low Broil. Monitor

food closely to prevent over browning.

Proof

Proof mode is designed for rising (fermenting and proofing)

bread dough. Turn knob to bake and then press the Proof

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more rapidly than at room temperature.

Warm

Warm mode is designed to keep hot foods hot for up to 3

hours. To use this mode, select Bake and then select Warm.

Cover foods that need to remain moist and do not cover

foods that should be crisp. Preheating is not required. Do

not use warm to heat cold food other than crisping crackers,

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kept warm for more than 2 hours.

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User Manual - Page 13