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17
USING YOUR OVEN
TRADITIONAL COOKING
Bake, Roast, and Broil
Set traditional cooking modes by following these steps:
1.
Touch desired mode.
2.
Enter desired cooking
temperature.
3.
Set optional modes (Bake
and Roast only).
(See “Time/Delay Cooking”
section.)
(See “Temperature Probe”
section.)
4.
Touch START.
Baking and Roasting
The Bake/Roast 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/Roast Mode
■ During baking or roasting,
the bake and broil elements
will cycle on and off in
intervals to maintain the
oven temperature.
■ If the oven door is opened
during baking or roasting,
the heating elements
(bake, both broils, and
convection fan) will turn off
approximately 30 seconds
after the door is opened.
They will turn on again
approximately 30 seconds
after the door is closed.
■ For baking, allow the range
to preheat before placing
food in the oven.
■ When roasting, it is not necessary to wait for the oven to
preheat before putting food in, unless recommended in
the recipe.
1
Broil elements
2
Bake element
A
B
1
2
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 — 1 and 4, 2 and 4
(Convect Bake only)
One rack — 3
For best results when
baking cakes on two
racks, place the cakes
on the racks as shown.
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