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12
Oven Vents
The oven vents release hot air and moisture from the ovens and
should not be blocked or covered. Blocking or covering the vents
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 vents.
Baking and Roasting
Preheating
When beginning a Bake cycle, the oven will begin preheating
after Start is pressed. The oven will take approximately 12
to 15 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. 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 before the tone sounds.
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. The preheating cycle should be completed before placing
food in the oven. When the Rapid Preheat cycle is complete, the
oven starts a normal Bake cycle.
IMPORTANT: Rapid Preheat should be used only for single-rack
baking.
Oven Temperature
While in use, the oven elements will cycle on and off as needed
to maintain a consistent temperature, but 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.
NOTE: On models with convection, the convection fan may run in
the non-convection Bake mode to improve oven performance.
Temperature Management System
The Temperature Management System electronically regulates the
oven heat levels during preheat and bake to maintain a precise
temperature range for optimal cooking results. The bake and broil
elements or burners cycle on and off in intervals. On convection
range models, the fan will run while preheating and may be cycled
on and off for short intervals during bake to provide the best
results. This feature is automatically activated when the oven
is in use.
Before baking and roasting, position racks according to the
“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.
Broiling
Close the oven door while broiling. No preheating is necessary.
Position food on grid in a broiler pan, and then place it in the
center of the oven rack.
NOTE: Odors and smoke are normal the first few times the oven
is used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish,
and poultry may cook better at lower broil settings. Refer to the
“Positioning Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off to
maintain the proper temperature.
■ 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. See the “Accessories” section.
Lower Oven Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. 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.
If the oven door is opened during convection cooking, the fan
will turn off immediately. It will come back on when the oven
door is closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature or for a shorter length of time. These adjustments can
be made using the following chart.
Setting Guidelines
CONVECT
BAKE
Reduce the standard baking temperature 25°F
(15°C).
CONVECT
BROIL
Use standard recipe temperature. Cooking time
may be reduced, so the food should be checked
for doneness early.
CONVECT
ROAST
Use standard recipe temperature. Cooking time
may be reduced by 15 to 30% with Convect Roast,
so the food should be checked for doneness early.
A
B
A. Upper oven vent
B. Lower oven vent
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