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Itisnotnecessarytowaitfortheoventopreheatbeforeputting
foodin,unlessrecommendedintherecipe.
Closethedoor.
1. Ondoubleovensonly,pressUPPEROVENorLOWEROVEN.
Thecavitysymbolwillflashindicatingwhichovenwas
chosen.Theleftcavitysymbolistheupperoven,theright
cavitysymbolistheloweroven.
2. PressBROIL.
Onceformaxi,twiceforecono.
Pressthenumberpadstoenteratemperatureotherthan
500°F(260°C).Thebroilrangecanbesetbetween170°Fand
500°F(77°Cand260°C).
3. PressSTART.
Thesetoventemperaturewillappearontheovendisplay
untiltheovenisturnedoff.
4=
Press OFF/CANCEL for the respective oven when finished
cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
"Positioning Racks and Bakeware" section.
A temperature of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
FOOD COOK TIME
(in minutes)
Beef
Steak
1" to 1V4"
(2.5 cm to 3 cm) thick
medium-rare 12-14
medium 14-16
well-done 18-22
Pork
Pork chops
1" (2.5 cm) thick
medium 16-18
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare 10-12
medium 11-13
Ground Meats
Ground beef, pork or lamb patties*
3/4"(2 cm) thick
well-done 16-18
Chicken
Chicken
bone-in pieces (2" to 21/2'' [5 cm to 25-35
6.3 cm])
boneless pieces (4 oz., [113 g]) 12-15
Fish
Fish
1/2" to3/4 ''
(1.25 to 2 cm) thick 6-9
*Place up to 12 patties, equally spaced, on broiler grid.
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.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as using a
toothpick.
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
Use a meat thermometer or the temperature probe (on some
models) to determine the doneness of meats and poultry.
A
A. Convection element (hidden) and fan
The convection element is hidden in the rear panel of the oven
cavity, and assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.
10
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