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19
■ During baking, the
appropriate heating
elements and fan(s)
will cycle on and off
in intervals to maintain
the oven temperature.
■ Bake is used to cook
up to 2 racks of food.
■ For best results, allow
the oven to preheat
prior to placing food
in the oven.
■ If the oven door is
opened during baking,
the bake burner will
turn off approximately
30 seconds after
the door is opened.
It will turn on again
approximately
30 seconds after
the door is closed.
1
Convection fan
2
Convection element
3
Bake element
A
B
C
1
3
2
BAKE
The Bake mode relies primarily on heat from the lower bake
element and radiant heat from the oven cavity to produce the
perfect conditions for cakes, cookies, quick breads, yeast
breads, meatloaf, and baked desserts. This mode is perfect
for foods that require both upper and lower browning.
Know Your Bake Mode
BROIL
The Broil mode uses intense heat from above to cook foods
quickly and is ideal when you want rich, flavorful browning
of exterior surfaces. Use for steak, chicken, pork, fish, or
vegetables like onions and peppers. This mode can also
brown and crisp desserts or casserole toppings.
Know Your Broil Mode
NOTE: This feature is not
available on the left oven
on 48" (121.9 cm) models.
■ Broiling uses direct
radiant heat to cook food.
■ The broil burner cycles
on and off in intervals
to maintain the oven
temperature.
1
Broil
A
1
■ If the oven door is opened during broiling, the broil element
will turn off in approximately 30 seconds. When the oven door
is closed, the elements will come back on approximately
30 seconds after the door is closed.
■ For best results, use a broiler pan and grid. It is designed
to drain juices and help avoid spatter and smoke.
■ For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil
for easier cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat
on the edges to avoid curling.
■ When broiling, changing the temperature allows more
precise control. Lowering the temperature causes food to
cook slower. Thicker cuts and unevenly shaped pieces of
meat, fish, and poultry may cook better at lower broiling
temperatures.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry, or meat may not need to be turned.
■ After broiling, remove the pan of food from the oven.
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
USING YOUR OVEN
BAKED GOODS
RECOMMENDED
MODE(S)
RECOMMENDED RACK
POSITION(S) TIPS
Cakes Bake, Convect Bake Three racks — 1, 3, 5
Two racks — 2 and 4
One rack — 3
Cookies Bake, Convect Bake Three racks — 1, 3, 5
Two racks — 2 and 4, 1 and 4
(Convect Bake only)
One rack — 3
To Use Broil:
It is not necessary to wait for the oven to preheat before putting
food in unless recommended in the recipe. Position food on the
grid on the broiler pan, then place pan in the center of the oven
rack with the longest side parallel to the door. Continue with
setting steps in the “Cooking Modes” section.
Keep Warm™ Option
The Keep Warm™ option allows hot cooked foods to stay
at serving temperature. It can also be used at the end of
a timed cook.
IMPORTANT: Food must be at serving temperature before
placing it in the warmed oven. Food may be held up to 1 hour;
however, breads and casseroles may become too dry if left in
the oven during the Keep Warm™ function.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
For best results when
baking cakes on 2 racks,
place the cakes on the
racks as shown.
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