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at
least
one
inch
of
space
between
the
oven
walls
and
the
pans.
If u
si
ng
large
or
commerc
i
al
size
bak
i
ng
ut
en
si
l
s,
the
food
may
take
a
few
extra
mi
nu
t
es
as
the
ai
r
can
n
ot
ci
rc
u
la
te
as
f
reely
as
it
does
wit
h a
smalle
r
pa
n. Wh
en
using
comme
r
cial
si
ze
ba
k
ing
utens
i
ls,
use
on
ly
one
rack
as
the
heat
does
no
t
have
the r
oom
to
circulate.
GETTING
THE
BEST
RESULTS
BAKING:
•
Fo
ll
ow
t
he
recipe
amo
unt
and
ingredients,
i
nc
l
ud
i
ng
the
size
and sh
ape
of
the
ba
k
ing
utensil
r
ecomme
n
ded
in
the r
ec
i
pe.
•
Do
n
ot
open
t
he
oven
door
"ju
st
to
peek,"
u
se
t
he
in
te
ri
or
ove
n
li
ght and
look
through
the
window.
•
Do
n
ot
u
se
the
oven
for
storage,
especially
when
ba
kin
g
in
the
oven.
Extra
utensils,
not
being
used
fo
r b
akin
g,
c
an
affect
the
food
product,
baking
ti
me,
br
ow
nin
g,
and
end
result.
• If
yo
u are us
in
g gl
ass
u
te
ns
il
s,
l
owe
r the
tempe
ra
ture
25°F.
•
Use
a m
inu
te
ti
me
r and
set
it for
the
minimum
ti
me
su
ggested
in
the
recipe.
CONVECTION
BAKING
•
Fo
ll
ow
the first
three
recomme
n
dations
above.
•
Meta
l u
te
ns
il
s gi
ve
bette
r r
es
ul
ts,
in
co
n
vect
ion,
than
do
glass
baking
utensils.
If
you
use
glass,
it
usua
ll
y is n
ot
n
ecess
a
ry
to
l
owe
r the
temper
a
ture
an
additional
25°F.
•
Use
a m
inu
te
ti
mer
and
set
it for
less
than
m
ini
mum ti
me
su
ggested
in
the
recipe.
The
first
ti
me
yo
u u
se
a r
ec
i
pe
in
the
convection
mode,
be
s
ur
e
to
n
ote
the
new
baking
time
on
your
recipe
fo
r futu
re
refere
n
ce.
• Be
su
re
to
read
t
he
basic
in
format
ion
on
convection
before
usi
ng the
oven
for
the
first
time,
page
14-16
.
•
Keep
in
m
in
d
th
at
co
n
vec
t
ion
ba
kin
g
res
ults
vary,
depending
on
type
of
product.
Notes:
HIGH
ALTITUDE
BAKING
Rec
i
pes
and
baking
times
va
ry
if
yo
u
are
b
akin
g at
high
altitude.
F
or
accurate
information
w
ri
te
to the
Ag
ri
culture
Exte
nsion
Service.
Colorado
State
U
ni
vers
i
ty,
Fort
Co
llin
s,
Colorado
80521.
Spec
i
fy
the
type
of
in
fo
r
ma
ti
on
and
the
baking
mode
(convention
ba
ke
or
bake)
you
need,
i.
e.
ca
k
es,
breads,
etc.
There m
ay
be
a
cos
t for t
he
bulle
t
ins.
TO
USE
THE
OVEN
ON
LOW
TEMPERATURE
The
ove
n
can
be
u
sed
to
keep
ho
t
food
hot,
to
de
h
yd
rate
food,
to
wa
rm
pla
t
es,
for
sl
ow
coo
kin
g
(as
in
a
croc
k
pot),
and
to
defrost
foods.
Yo
u
ca
n k
eep
hot,
cooked
food
atservingtemperature.
Se
t t
he
oven
to
the
tempe
rature su
gges
t
ed
in
the
chart.
R
are
meat
must
be
eaten
when
it
is
removed
fr
om
the
oven,
as
it
cont
i
nues
cooki
ng
fr
om
i
ts
ow
n
heat.
To
k
eep
f
ood
moist,
it mu
st
be
covered
with
a
lu
m
inu
m
fo
il
or
a
li
d.
To
dehydrate
food,
follow
su
ggest
ions
in
a r
ec
i
pe.
To
warm
plates,
ch
ec
k w
ith
the
dishware
ma
nu
fac-
turer for
the
recommended
temperatures.
To u
se
t
he
oven
as
a
low
coo
k
er
se
t
the
oven
control
k
nob
to
255°F.
Pl
ace
the
food
in the
ove
n in a
pan
wi
th a
t
igh
t fitti
ng
l
id.
Follow
rec
i
pes
fo
r t
his
type
of
cooki
n
g.
To
th
aw
uncooked
frozen
f
ood,
set
the
ove
n
control
kn
ob
to "warm". Be
sure
th
e
food
is
tightly
wrapped
in
foil.
Th
aw
th
e
food
ju
st
en
ough.
Cook
i
mmed
i
ately
.
USING
YOUR
OVEN
Do
not
refreeze.
To
thaw
fr
oze
n
cooked
food,
set
the
oven
knob
to
170°
F.
Loose
n
th
e
freezer
wr
app
in
g.
Do
not
u
se
pl
ast
ic wr
ap
or
wax
paper
in
the
ove
n.
FOOD
SAFETY
According to the United
States
Department of
Agriculture
you
should
not
hold
foods
at
temperatures
between
40"F to 140"F for longer than 2
hours.
USING
CONVECTION
BROIL
AND
REGULAR
BROIL.
TO
SET
THE
OVEN
FOR
CONVECTION
BROIL
AND
REGULAR
BROIL
CAUTION:
Pay
special
attention
when
setting the
Oven
Control
Knob
on
"BROIL".
If
you
set
the
knob
past
the
"BROIL"
setting,
the
burner
will
not
ignite.
Dec
i
de
if
you
are
go
in
g to
use
REGULAR
BROIL
or
CONVECTION
BROIL.
If
yo
u
are
going
to
use
r
egular
broil
t
urn
the
Oven
Co
n
tro
l
knob
To
"BRO
I
L".
To
u
se
Convection
Broil turn the
Oven
Contro
l
Knob
to
"BROIL"
and
press
the
CONVECTION
button
to
operate
th
e
fan.
The
burne
r
will
ignite
after
the
gas
r
eaches
th
e
burner.
The
"oven
on" indicator
li
ght
will
come
on
to
let
you
know
that
the
broiler
is
currently
on.
Duri
ng
the broi
li
ng
process,
t
he
infr
a-red
burne
r
produces
such
an
in
te
n
se
h
eat
that the b
urn
er w
ill
cyc
le on and off
to
ma
inta
in
an efficient
yet
safe
inte
ri
or
cooking
environment.
The
HEATI
NG
indicator
li
ght
on
the
va
l
ve
pa
n
el
cycles
on
and
off
wi
th bu
rner
to l
et
t
he
user
k
now
wh
en
t
he
burner
is li
t.
T
his
cycl
i
ng
process
is
u
sed
to
evenly
dis
t
ribute
and
sa
f
ety
control
t
he
i
ntense
heat
that
t
he
bro
il bu
rner
pr
od
u
ces.
The
cycl
i
ng
featu
re
prevents
the
burner
from
pr
od
u
ci
ng
ra
n
ge-damag
i
ng
heat.
RACK
POSITION
The
rac
k
positio
n
depends
on the
type
and
thic
kn
ess
of
the
food.
T
hi
ck
pieces
of
meat
or
poultry
(1"
or
more)
wo
u
ld
typica
l
ly
be
br
oiled
or
convectio
n
broi
l
ed
on
rac
k
posi
ti
on
3.
St
eaks,
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