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21
■ During baking, the
appropriate heating
burner 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 burner
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, avorful browning
of exterior surfaces. Use for steak, chicken, pork, sh, or
vegetables like onions and peppers. This mode can also
brown and crisp desserts or casserole toppings.
Know Your Broil Mode
1
1
Broil
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.
■ If the oven door is
opened during broiling,
the broil burner will turn
off in approximately
30 seconds. When the
oven door is closed, the
burner 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, sh, 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 sh, 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 difcult.
To Use Broil:
For best results, preheat oven for 5 minutes. Position food on
the grid on the broiler pan, then place pan in the center of the
oven rack and center your pan under the broil element.
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, it is recommended that foods be covered with
aluminum foil to help retain moisture and avoid becoming dry
during holding.
To Use Keep Warm
1. Turn the Mode Knob to the Bake position.
2. Turn the Temperature Knob to the Warm position.
3. Press the Start button.
NOTE: Keep Warm defaults to 170ºF (77ºC).
USING YOUR OVEN
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.
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