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24 English
HDPRS-HDERS OVEN COOK MODES
Cook Mode Description
Convection Bake
• Convection fan with bottom heat source; for single-rack cooking in a deep pan.
• Best for fruit crisps, custard pies, double-crusted fruit pies, quiche, yeast bread, and popovers.
• Best for food baked in a deep ceramic dish or clay pot.
• Most items require browning on top and bottom.
Convection Broil
• Convection fan with top heat source; for food that does not need to be turned (e.g., sh, garlic bread, thinner
cuts of meat).
• See Broil (below) for cooking tips.
Pure Convection
• Convection fan only; for multi-rack baking.
– Typically, for two racks, cook on Levels 3 and 5 (counting from bottom up); for three racks, use Levels 2, 4, 6.
– You may need to lengthen single-rack cook times for multi-rack baking due to greater mass of food in oven.
• Uniform air circulation allows use of more oven space.
• For single- and multi-rack preparation of complete meals.
• Many foods (e.g., pizza, cake, cookies, rolls, frozen dinners) can be cooked on multiple racks.
• Good for whole roasted duck, lamb shoulder, and short leg of lamb.
Convection Roast
Convection fan with top and bottom heat sources; for rib roasts, whole turkeys and chickens, et al.
Bake
Bottom heat source; for single-rack cooking of common, basic recipes. Most cook times reect Bake mode.
• Follow recipe cook time and temperature; use oven timers to set cook time.
• Avoid opening oven door to check progress.
• Check food at shortest recommended cook time. (Cake is done if a toothpick poked in center emerges clean.)
Broil
• Top heat source; for single-rack cooking of small amounts of food, smaller cuts of meat, or toasting bread.
• To reduce risk of overcooking, use rack Levels 1 – 4; results depend on the rack level and type of food broiled.
• Some smoke is normal and necessary for a broiled avor.
• Set the timer when broiling.
• Use a grill over a broil pan so fat/grease drains, reducing spatter, excess smoke, and are-ups.
• Start with a room-temp broil pan for even cooking.
• Do not use a fork or knife to turn/remove meat; doing so lets natural juices escape, drying the meat.
• Broil meat just over half the specied time before seasoning and turning; season again just before removal.
• Lightly grease broiler grill to prevent sticking; to ease cleaning, remove broiler pan and grill with the meat.
Operating the Oven
About Cook Modes
The oven operates in three basic cook modes: Baking—Gentle cooking of dry foods (e.g., cookies, cakes, souf-
és); Roasting—Long-term cooking of meat/vegetables; Broiling—Short-term cooking under intense heat.
Changing the Cook Mode While Cooking
You can change the cook mode without interrupting the cook cycle.
⁕ On the control panel, tap the new cook mode, then tap START/CONTINUE.
(Double ovens) Be sure the cook mode key you tap is for the oven you are using.
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