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TIPS
General
• Always center your cookware within the oven from front to back and side to side to ensure even heating.
• Darker containers will absorb more heat and will provide a darker or crisper crust while lighter pans and
vessels will reflect more heat and provide a more uniform heat.
• Use low sided or flat cooking vessels, such as cookie sheets, when cooking with convection and even
heat is desired around the food. This will allow the heated air moving within the oven to envelope the food
and provide even heating. High sided vessels will restrict the heated air flow and may affect even
cooking.
• When cooking large roasts or poultry, it is recommended to use a V-rack within a roasting pan. This
allows even heating of the food and catches the drippings for flavor. Follow the recommendations of
recipes or cookbooks for specific types of recommended cookware.
• Open the oven door only when required! Opening the door allows heat to escape and requires the oven
to recover which can affect cooking. Check food by using the oven light and viewing through the door
glass whenever possible.
• Never use a cooking vessel that completely cover the oven from side to side and front to back. There
must be room for heat to circulate within the oven to allow even cooking.
• Food continues to cook even after removing from the oven. To prevent overcooking, remove the food
when the internal temperature is slightly below the desired temperature. Allow the food to rest and
monitor temperature for doneness.
• If a recipe, such as frozen pizza, requires food be placed in a cold oven, use DELAY COOK, set for a
short delay, to eliminate PRE HEAT.
Broiling
• Always broil with the oven door completely closed.
• Check your rack position with the food on the broil pan when the oven is cold. If the food is too close to
the broiler it may burn. The broiler rapidly produces intense heat!
Rotisserie Cooking
• Always check clearances prior to heating the oven!
• Always spend the extra time required to balance the food on the rotisserie spit. Try and roll the spit in
your hands prior to placing in the oven. If it is unbalanced, reposition the forks until it rolls well. An
unbalanced load can cook unevenly, and cause the food to come loose during cooking, etc.
• Rotisserie cooking is a slow cooking process. Lower the temperature of the BROILER setting and
periodically check doneness with a meat thermometer when the rotisserie is stopped.
• Foods selected for ROTISSERIE cooking in the oven should be sized so they are not too close to the
BROIL glass when secured. If it is too close the outside will over cook prior to the inside being cooked.
Multi Rack Cooking
• If cooking on multiple racks the PERFECT CONVECTION mode is recommended. All other modes will
provide less even heat on the various levels of cooking.
• When multi-rack cooking, leave as much room around each cooking vessel as possible to allow the
heated air to flow as evenly as possible throughout the oven and around the food.