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Oven cooking guidelines
Important!
Use all the oven modes with the oven door closed.
Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped
heat can irreversibly damage the enamel and may even cause fire.
Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly
damage the enamel.
Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease
and could cause fire.
Do not use plastic wrap or wax paper in the oven.
For food safety reasons, do not leave food in the oven for longer than two hours before and
after cooking or defrosting. This is to avoid contamination by organisms which may cause food
poisoning. Take particular care during warmer weather.
Baking
Always position the oven shelf/shelves you will need before turning the oven on. For single
shelf baking, the most frequently used shelf position is no. 2. See the ‘Baking charts’ for more
suggestions on shelf positions. Remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before most baking. Depending on
the temperature and the size of the oven, preheating will take around 15-20 minutes. Wait until
the halo around the temperature knob turns from orange to red.
If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger
quantites. For smaller quantities baked on a single shelf, use the secondary oven.
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other
or the sides of the oven. When baking a single item, always center the item on the oven shelf.
If baking on multiple shelves, make sure you stagger items on the shelves so that one is never
directly above another.
To convert recipes from traditional baking (BAKE) to convection baking
(
BAKE
CONVECTION
),
either reduce the temperature stated in the recipe and leave the baking
time unchanged, or reduce the baking time by several minutes and leave the temperature
unchanged. For foods with a baking time of over an hour, reducing both the temperature and
time slightly may give the best results.
Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are
excellent for pies and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and
cookies), as it reflects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking. Do not open the oven door until at
least ¾ through the suggested baking time.
Oven use