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Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Oven Vent
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the oven
vent will cause poor air circulation, affecting cooking and
cleaning results. Do not set plastics, paper or other items that
could melt or burn near the oven vent.
Baking and Roasting
IMPORTANT: To avoid damage to the interior finish, do not place
food or cookware on the oven door or oven bottom.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section.
To Bake or Roast:
1. Press BAKE.
Press TEMP/TIME “up” or “down” arrow pads to set a
temperature other than 350°F (177°C) in 5°F (3°C) amounts.
The bake range can be set between 170°F and 500°F (77°C
and 260°C).
2. Press START/ENTER.
The temperature can be changed at any time after this step
by pressing the TEMP/TIME “up” or “down” arrow pads. Start
does not need to be pressed again. If baking/roasting while
the Timer is counting down, the set baking/roasting
temperature can be displayed for 5 seconds by pressing
BAKE.
3. Press OFF/CANCEL when finished.
Preheating
After START/ENTER is pressed, the oven will enter a timed
preheat conditioning cycle. The bake indicator light will light up.
The Electronic Oven Control automatically selects the
conditioning cycle time based on the oven temperature selected.
The conditioning cycle time will not change if the temperature is
reset before the cycle countdown ends. The preheat conditioning
cycle is complete and the oven is ready to use when a 1-second
tone sounds, the cycle countdown ends, and the set temperature
is displayed.
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Broiling and Custom Broiling
BROILER
The broiler is located below the oven door. The broiler pan and
grid roll out for easy access. Always broil with the broiler drawer
and oven door closed.
■ To avoid damage to the broiler, do not step on or apply
weight to the broiler door while it is open.
■ Do not preheat broiler before use. Completely close broiler
drawer during broiling.
■ Do not use broiler drawer for storage.
■ Use only the broiler pan and grid. It is designed to drain juices
and help avoid spatter and smoke.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■ Light golden crusts
■ Even browning
■ Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures slightly.
■ Use suggested baking time.
■ For pies, breads and casseroles,
use temperature recommended in
recipe.
■ Place rack in center of oven.
Insulated cookie
sheets or baking
pans
■ Little or no bottom
browning
■ Place in the bottom third of oven.
■ May need to increase baking time.
Stainless steel
■ Light, golden
crusts
■ Uneven browning
■ May need to increase baking time.
Stoneware/Baking
stone
■ Crisp crusts
■ Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures slightly.
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