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Multiple Rack Baking
The uniform air circulation provided by
Convection™ cooking enables the more oven
capacity to be utilized. Many foods, such
as pizzas, cakes, cookies, biscuits, muffins,
rolls and frozen convenience foods can be
successfully prepared on either two or three
racks at the same time. Additionally, complete
meals can be prepared by using multiple racks.
See below for specific recommendations.
Follow the steps in the Oven Modes section, to
manually operate the oven, or refer to the Delay
Timed Cooking section below for automatic
operation.
MULTIPLE RACK BAKING TIPS
1. Typically, when baking on two racks, rack
positions #1 and #4 or #2 and #4.
2. When adapting a single rack recipe to
multiple rack baking, it may be necessary
to add to the baking time. This is due to the
extra mass of food in the oven.
This function allows the user to start and finish
a cooking cycle automatically. It is especially
useful for preparing meals in advance, cooking
while you are at work or play. Delay Timed
Cooking can only be used with Standard Bake
and Convection Bake modes. lt will not function
in Broil mode.
WARNING:
Food safety is an important consideration
when using delayed cooking modes. To
avoid potential sickness and spoiling of
food, take the following steps:
1. Avoid using foods that will spoil while
waiting for the cooking cycle to begin.
Typical foods to avoid include those
containing eggs and dairy products,
cream soups, and cooked or uncooked
meats, poultry and fish.
2. If cooking will not begin immediately,
place only very cold or frozen food into
the oven. Most unfrozen foods should
never stand in the oven for more than
two hours before cooking begins.
3. Do not allow foods to remain in
the oven more than one hour after
completion of the cooking cycle. When
the temperature drops below 140˚F,
bacteria can develop.
To use Delay Timed Cooking, follow these
steps:
1. Position oven rack(s) at the proper
height(s).
2. Place the food onto the center of the oven
rack(s).
3. Select the desired cooking mode and
temperature.
4. Press the “COOK TIME” pad and “TIME”
will appear in the clock display. Press the
“TIME•TEMP” “+” pad to set the length
of time that the food will be cooked. The
“COOK TIME” can be set from 5 minutes to
11 hours, 50 minutes.
Delay Timed Cooking
4. Make sure the food is completely
defrosted before inserting the Probe to
avoid breaking the Probe.
5. Never leave the Temperature Probe
inside the oven during Self-Clean mode.
6. To prevent the possibility of burns,
unplug the Temperature Probe using hot
pads.
7. Do not store the Probe inside the oven.
Proper Temperature Probe Placement:
1. Lay the Probe on the outside of the meat
along the top or side and mark with your
finger where the edge of the meat comes
to on the Probe. The point should rest in
the center of the thickest meaty part of the
roast.
2. Insert the Probe to the point marked by
your finger into the meat. The Probe should
not touch the bone, fat, gristle or the
bottom of the pan.
• For roasts with no bone, insert the Probe
into the side of the roast in the center.
For bone-in ham or lamb, insert the
Probe into the center of the lowest large
muscle or joint.
• For dishes such as meat loaf or
casseroles, insert the Probe into the
center of the dish. When cooking fish,
insert the Probe from just above the gill
into the meatiest area, parallel to the
backbone.
• Insert the Probe into the meatiest part of
the inner thigh from below, and parallel
to the leg of a whole turkey.
Setting the Oven When Using the
Temperature Probe:
1. Preheat the oven to the desired
temperature. (Convection Roasting
Guide for Meats, Poultry and Fish)
2. Insert the Temperature Probe into the
food. (See Proper Temperature Probe
Placement above.)
3. After the oven cell has reached the desired
temperature, place the food into the oven.
4. Wearing an oven mitt, lift the probe outlet
cover and plug the Temperature Probe into
the outlet in the oven. (The outlet is located
on the left inside oven wall near the front
of the oven.) Make sure it is pushed all the
way into the outlet. Close the oven door.
5. Press the “PROBE” button. The
Display will flash and beep “PRB” if
the Probe is not inserted properly.
6. Adjust the temperature to the desired
setting using the TIME•TEMPERATURE
buttons. A jump-in temperature of 160˚ will
appear when the TIME•TEMPERATURE
key is first pressed. To change to the
desired temperature, just press the
TIME•TEMPERATURE key until you reach
the desired temperature. The temperature
can be set from 100-200˚.
• After the temperature has been set,
the control panel temperature readout
will default to 95˚F, even if the food
has not reached that temperature. The
temperature readout will increase in 1˚F
increments until the food reaches the set
temperature.
7. The oven will go to the “HOLD” mode for 2
hours after the internal temperature of the
food has reached the desired temperature
and will hold the oven temperature at
150˚F. The residual heat of the oven will
cause the internal temperature of the
food to continue to climb. Use hot pads
to remove the Temperature Probe from
the food. Do not use tongs to pull on the
Probe, it might be damaged.
NOTES:
After meat is pulled out of the oven, it will
continue to cook. Carry-over cooking affects
all foods. The larger the item, the longer
the carry-over. It is best to let the meat rest
after it comes out of the oven for 10 to 15
minutes. This will allow the meat to retain its
juices and continue to set, making it easier
to carve.
If the Probe is left inserted in the oven outlet
when not in use, the control will beep and
flash PRB until the Probe is unplugged.
Unplugging the Probe from the oven turns
the oven off.
Minimum Safe Internal Temperatures for Various Foods
Type & Cut Internal Temp. (F)
Pork, ham, sausage and bacon 180
All foods previously served and cooled that are reheated 165 within two hours
All poultry and game birds (turkey, chicken, cornish game hen, duck, etc.) 180
Stuffed meats 165
Stuffing 165
Ground beef and ground pork 165
Fish and most other potentially hazardous food not listed in this table 145
Beef roasts (rare) 145
Beef steaks (rare) 145
Minimum Safe Internal Temperatures