Loading ...
Loading ...
Loading ...
22 49-2000908 Rev. 1
USING THE RANGE:
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required
Oven Cooking Modes
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for rack position and other recommendations for specific modes and foods.
Bake
The bake mode is for baking and roasting. When
preparing baked goods such as cakes, cookies and
pastries, always preheat the oven first. To use this
mode press the Bake pad, enter a temperature with the
number pads, and then press Start/Enter.
Convection Bake Multi Rack (Lower
Oven Only)
The Convection Bake mode is intended for baking
air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to adjust the
temperature when using this mode. Always preheat
when using this mode. Baking times may be slightly
longer for multiple racks than what would be expected
for a single rack. To use this mode press the Conv Bake
pad, enter a temperature with number pads, and then
press Start/Enter.
Convection Roast (Lower Oven Only)
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses air
movement from the convection fan to improve browning
and reduce cooking time. Check food earlier than the
recipe suggested time when using this mode, or use the
probe (see the Probe section for more information). It is
not necessary to preheat when using this mode. To use
this mode press the Conv Roast pad, enter a temperature
with the number pads, and then press Start/Enter.
Broiling Modes
placing food close to the broil element or burner
increases smoking, spattering and the possibility of fats
igniting. It is not necessary to preheat when using the
Broil modes.
Broil Hi
The Broil High mode uses intense heat from the upper
a seared surface and rare interior. To use this mode
press the Broil pad once and then press Start/Enter.
Broil Lo
The Broil Low mode uses less intense heat from the
upper element or burner to cook food thoroughly while
way through. To use this mode press the Broil pad twice
and then press Start/Enter.
Air Fry (Lower Oven Only)
Air Fry cooking mode is designed to produce foods with
a crispier exterior than traditional oven cooking. See the
Oven Cooking Modes section for more information. Press
the Options pad and select Air Fry
pads to input the desired set temperature and press Start/
Enter. The temperature can be set between 300°F and
500°F. Preheating is not recommended for this mode.
Follow traditional oven recipe or package guidelines for set
temperatures and cook times; adjust cook time to achieve
your desired crispness. Additional guidelines for using this
mode can be found in the Cooking Guide.
Proof (Lower Oven Only)
Proof mode maintains a warm environment for rising
yeast-leavened dough. If the oven is too warm, Proof
mode will not operate and the display will show “Oven
too hot for Proof”. For best results, cover the dough while
proofing and check early to avoid over-proofing.
CAUTION
food or keeping food hot. The proofing oven temperature
is not hot enough to hold foods at safe temperatures.
Loading ...
Loading ...
Loading ...