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17
Using the Oven
BAKE (Two-Element Bake)
Full power heat is radiated from the bake element in the bottom of the oven cavity and
supplemental heat is radiated from the broil element. This function is recommended for single-
rack baking. Many cookbooks contain recipes to be cooked in the conventional manner.
Conventional baking/ roasting is particularly suitable for dishes that require a high temperature.
Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
The bottom element operates at full power, and the top broil element operates at supplemental
power. The heated air is circulated by the motorized fan in the rear of the oven providing a more
even heat distribution. This
even circulation of air equalizes the temperature throughout the oven cavity and eliminates the
hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability
to prepare food in quantity using multiple racks—a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced, searing meats on the outside and
retaining more juices and natural flavor on the inside with less shrinkage. With this heating
method, foods can be baked and roasted at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. The hot air system is especially
economical when thawing frozen food. Use this setting for baking and roasting.
TRU CONV (TruConvec™)
The rear element only operates at full power. There is no direct heat from the bottom or top
elements. The motorized fan in the rear of the oven circulates air in the oven cavity for even
heating. Use this setting for foods that require gentle cooking such as pastries, souffles, yeast
breads, quick breads and cakes. Breads, cookies, and other baked goods come out evenly textured
with golden crusts. No special bakeware is required. Use this function for single-rack baking,
multiple-rack baking, roasting, and preparation of complete meals. This setting is also
recommended when baking large quantities of baked goods at one time.
Baking Tips
• Make sure the oven racks are in the desired positions before you turn the oven on.
• DO NOT open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the
baking time.
• Bake to shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in
the center of the food should come clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
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