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Using the Oven English 33
Convection Baking Recommendations
Keep Warm
The WARM mode will keep hot, cooked foods at serving
temperature. ALWAYS start with hot food. DO NOT use
this mode to heat cold food other than for crisping crackers,
chips and dry cereal. Serving dishes, plates and cups may
be kept warm with this mode. DO NOT use the WARM
mode to cook food.
1. Select WARM using the Mode Selector Knob. DO NOT
turn on Oven Temperature Control Knob.
• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food. Use only
heat-safe dishes.
2. When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
• Warm mode temperatures range from 140°–150°F/
60°–66°C.
• Food should be at serving temperature (above
140°F / 60°C) before being placed in the oven.
3. Place warmed dish in the oven. Close the door.
• Do not open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
Proof
The proof function maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
The proofing temperature is preset at 100°F/ 38°C.
It is best to start with a cool oven when using the proofing
function.
To Set the Oven for Proofing
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Select PROOF using Mode Selector Knob. DO NOT
turn on Oven Temperature Control Knob.
The ideal temperature for proofing will be maintained until
the Selector Knob is turned off.
Dough has “proofed” when it has doubled in size.
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check the
rising of the dough.
Proofing time may be decreased when using the large oven
at the same time you are proofing. Check bread product
early to avoid over-proofing. If you are using the large oven
for extended periods of time we recommend, for optimum
results, that you complete the proofing before using the
large oven.
FOOD
TEMPERATURE
SETTING
Cookies 375°F (190°C)
Layer Cakes 350°F (180°C)
Sheet Cakes 350°F (180°C)
Bundt™ Cakes 325°F (165°C)
Brownies or Bar Cookies 325°F (165°C)
Biscuits 425°F (220°C)
or Package Direction
Quick Bread 350°F (180°C)
Muffins 425°F (220°C)
Fruit Pies 425°F (220°C)
Fruit Cobblers 400°F (205°C)
Yeast Bread, Loaves 350°F (180°C)
Dinner Rolls 375°F (190°C)
Cinnamon Rolls 375°F (190°C)
Yeast Coffee Cake 375°F (190°C)
CAUTION
Plastic containers or plastic wrap can melt if in direct
contact with the oven walls or oven bottom.
WARNING
Food Safety Concern Food Poisoning Possible —
DO NOT use the Warming Mode for cooking food. The
warming mode is not hot enough to cook foods at safe
temperatures.
SIZE TIME
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes
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