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8
AccuBake
®
Temperature Management System
The AccuBake
®
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
When broiling, preheat the oven for 5 minutes before putting food
in unless recommended otherwise in the recipe. Position food
on grid in a broiler pan, and then place it in the center of the oven
rack. Close the oven door to ensure proper broiling temperature.
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, the slower
the cooking. Thicker cuts and unevenly shaped pieces of meat,
fish and poultry may cook better at lower broil settings. Place
the food in the upper or lower oven. 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. Please refer to the “Accessories” section for
more information.
Convection Cooking - Single or Upper
Oven Only
(on some models)
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the
food can help to speed up cooking by penetrating the cooler
outer surfaces. Food cooks more evenly, browning and crisping
outer surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil
elements, and the fan operate to heat the oven cavity. If the oven
door is opened during convection cooking or preheating, the
fan turns off immediately and the element(s) will turn off after 30
seconds. Once the door is closed, the element(s) will turn back on.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
■ It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking progress.
■ 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 a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
■ Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.
■ When using more than one rack, position bakeware/cookware
on the racks to allow movement of the fan circulated air
around the food. See the “Positioning Racks and Bakeware”
section.
■ If the oven is full, extra cooking time may be needed.
■ For optimal cooking results, do not cover food.
■ When roasting poultry and meat, use a broiler pan and grid.
It is not necessary to wait for the oven to preheat, unless
recommended in the recipe.
To order a broiler pan, see the “Assistance or Service” section.
Convection Baking
Use Convect Bake for single or multiple rack baking. When
convection baking, reduce your recipe baking temperature
by 25°F (15°C).
To Set Convect Bake:
1. Press CONVECT until “CONVECT BAKE” is displayed.
2. Press START for the selected oven.
3. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the temperatures
allowed, the minimum or maximum allowed temperature will
be displayed. Enter a temperature in the allowable range.
4. Press START for the selected oven. The oven will begin
preheating. There are two preheat modes on Convect Bake
function. Use Rapid Preheating when using a single rack
only, and use the standard Preheating when using multiple
racks. It is possible to switch between “Rapid Preheating”
and “Preheating” by pressing Start for the selected oven
during the preheating.
5. Place the food in the oven and close the oven door when
preheat is completed.
6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired temperature
and then pressing START for the selected oven. Changing the
temperature once food is placed in the oven could affect
the performance.
Convection Broil
When convection broiling, enter your normal broiling temperature.
The oven door must be closed when using Convect Broil.
It is not necessary to preheat the oven for Convect Broil.
1. Place the food in the oven and close the oven door.
2. Press CONVECT until “CONVECT BROIL” is displayed.
3. Press START for the selected oven.
4. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the temperatures
allowed, the minimum or maximum allowed temperature will
be displayed. Enter a temperature in the allowable range.
5. Press START for the selected oven.
6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired temperature
and then pressing START for the selected oven. Changing the
temperature once food is placed in the oven could affect the
performance.
Convection Roasting
When convection roasting, enter your normal roasting
temperature. The roasting time should be 15-30% less
than in conventional cooking.
It is not necessary to preheat the oven for Convect Roast.
1. Place the food in the oven and close the oven door.
2. Press CONVECT until “CONVECT ROAST” is displayed.
3. Press START for the selected oven.
A
B
A. Broiler grid
B. Broiler pan
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