18 49-80690-4Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may performdifferently than the oven it is replacing.Baking and Roasting ModesSelect a mode for baking and roasting based on thetype and quantity of food you are preparing. Whenpreparing baked goods such as cakes, cookies, andpastries always preheat the oven first. Follow reciperecommendations for food placement. If no guidelinesare provided, center food in the oven.BakeThe bake mode is intended for single rack cooking. Thismode uses heat primarily from the lower element butalso from the upper element to cook food. To use thismode press the Bake pad, enter a temperature, andthen press Start. Preheating is generally recommendedwhen using this mode.Convection Bake Multi Rack7KH&RQYHFWLRQ%DNH0XOWL5DFNPRGHLVLQWHQGHGfor baking on multiple racks at the same time. Thismode uses heat primarily from the rear element butalso heat from the upper and lower elements, alongwith air movement from the convection fan to enhanceFRRNLQJHYHQQHVVRecipe Conversion, so it is not necessary to convert theWHPSHUDWXUHZKHQXVLQJWKLVPRGH%DNLQJWLPHPLJKWbe slightly longer for multiple racks than what would beexpected for a single rack. To use this mode press theConvection Bake pad, enter a temperature, and thenpress Start. Always preheat when using this mode.Convection RoastThe Convection Roast mode is intended for roastingwhole cuts of meat on a single rack. This mode usesheat from the lower, upper, and rear elements alongwith air movement from the convection fan to improvebrowning and reduce cooking time. It is not necessary toconvert temperature. Check food earlier than the recipesuggested time when using this mode or use a meatprobe. To use this mode press the Convection Roastpad, enter a temperature, and then press Start. It is notnecessary to preheat when using this mode.Broiling ModesAlways broil with the door open. Monitor food closelyZKLOHEURLOLQJ8VHFDXWLRQZKHQEURLOLQJRQXSSHUUDFNpositions as placing food closer to the broil elementincreases smoking, spattering, and the possibility of fatsigniting. For best performance center food below thebroil heating element. Broiling on the upper most rackposition is not recommended.Try broiling foods that you would normally grill. Adjust rackpositions to adjust the intensity of the heat to the food.Place foods closer to the broil element when a searedsurface and rare interior is desired. Thicker foods andfoods that need to be cooked through should be broiled onDUDFNSRVLWLRQIDUWKHUIURPWKHEURLOHURUE\XVLQJ%URLO/RUSING THE RANGE: Aluminum Foil and Oven Liners / Cookware / Cooking ModesCookwareCookware GuidelinesThe material, finish, and size of cookware affect bakingperformance.Dark, coated and dull pans absorb heat more readilythan light, shiny pans. Pans that absorb heat morereadily can result in a browner, crisper, and thicker crust.If using dark and coated cookware check food earlierthan minimum cook time. If undesirable results areobtained with this type of cookware consider reducingoven temperature by 25º F next time.Shiny pans can produce more evenly cooked bakedgoods such as cakes and cookies.Glass and ceramic pans heat slowly but retain heat well.These types of pans work well for dishes such as piesand custards.Air insulated pans heat slowly and can reduce bottombrowning..HHSFRRNZDUHFOHDQWRSURPRWHHYHQKHDWLQJCooking ModesCAUTION: Do not use any type of foil or oven liner to cover the oven bottom. These items can trapheat or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper useof these items is not covered by the product warranty.Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use moreIRLOWKDQQHFHVVDU\DQGQHYHUHQWLUHO\FRYHUDQRYHQUDFNZLWKDOXPLQXPIRLO.HHSIRLODWOHDVW´IURPRYHQZDOOVto prevent poor heat circulation.Aluminum Foil and Oven Liners
