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•
5
P
reheatin
g
the Ove
n
•
Preheat the oven when using the bake and
c
onvection
b
a
k
e mo
d
es un
l
ess t
h
e recipe
r
ec
o
mmen
d
s
o
therwise
.
•
Use
f
ast
p
reheat mode to shorten
p
reheat time
.
•
Se
l
ecting a
h
ig
h
er temperature
d
oes not s
h
orten
th
e pre
h
eat time
.
•
Preheating is necessary
f
or good results when
b
a
k
in
g
ca
k
es, coo
k
ies, pastries an
d
b
rea
d
s
.
•
Place oven racks in their proper position be
f
ore
p
reheating
.
•
During pre
h
eat, t
h
e se
l
ecte
d
coo
k
ing temperature
i
s
d
isp
l
aye
d.
•
A bee
p
will con
fi
rm that the oven is
p
reheated and
t
he preheat light will turn off
.
•
When operatin
g
on 208 V, preheat time may be
slightly longer.
G
enera
l
Oven Tip
s
Bake
w
a
r
e
•
G
l
ass
b
a
k
in
g
d
is
h
es a
b
sor
b
h
eat. Re
d
uce oven
t
emperature 25° F when baking in glass
.
•
Use pans t
h
at give t
h
e
d
esire
d
b
rowning. T
h
e type
o
f fi nish on the pan will help determine the amoun
t
of
browning that will occur
.
•
S
h
iny, smoot
h
meta
l
or
l
ig
h
t nonstic
k/
ano
d
ize
d
p
ans refl ect heat, resultin
g
in li
g
hter, more delicate
b
rowning. Cakes and cookies require this type o
f
b
a
k
eware
.
•
Dar
k
, rou
gh
or
d
u
ll
pans wi
ll
a
b
sor
b
h
eat resu
l
tin
g
i
n a browner, cris
p
er crust. Use this t
yp
e
f
or
p
ies
.
•
For
b
rown, cris
p
crusts, use
d
ar
k
nonstic
k/
ano
d
ize
d
o
r
d
ar
k
,
d
u
ll
meta
l
utensi
l
s or
gl
ass
b
a
k
ewar
e
•
Insulated baking pans may increase the length o
f
c
oo
k
ing time
.
•
Do not coo
k
wit
h
t
h
e empty
b
roi
l
er pan in t
h
e oven
a
s this could change cooking per
f
ormance. Store
t
he broil
p
an outside of the oven
.
•
Use bakin
g
sheets that are 19”x14” or smaller fo
r
b
est res
u
lts
.
A
b
out Convection Coo
k
ing
Standard cooking modes (bake, broil, etc.) use hea
t
radiated from one or more elements to cook food.
C
onvection modes use both heat from the elements
and a
f
an in the back o
f
the oven to continuousl
y
circu
l
ate t
h
e
h
eate
d
air t
h
roug
h
out t
h
e oven
.
The result is faster, more even cookin
g
. Convection
m
od
es se
a
l in n
a
t
u
r
a
l m
o
ist
u
re
a
n
d
fl
a
v
o
rs
a
n
d
c
a
n
a
ls
o
s
ave time and energy since most
f
oods can be cooked
at
l
ower temperatures an
d
in
l
ess time
(
never re
d
uce
temperature when cooking meat).
C
oo
k
time is a
l
so re
d
uce
d
b
ecause mu
l
ti
pl
e rac
k
s can
be used at one time. Cook several sheets of cookies o
r
s
ever
a
l
d
i
ff
erent
d
ishes
a
t the s
a
me time
.
T
h
e oven a
l
so uses convection to
d
e
hyd
rate. T
h
e
l
ow
heat from the elements is circulated throu
g
h the oven
by the convection
f
an to slowly remove moisture
.
Refer to “Oven Modes” in this manual for furthe
r
information on each convection mode
.
S
u
gg
estions
f
or Us
e
• Use the cooking charts as a guide
.
• Do not set pans on an open oven
d
oor
.
• Use the interior oven li
g
ht to view the
f
ood throu
g
h
the oven door window rather than opening the
door frequently
.
• Place pans in center o
f
oven
.
Advanta
g
es o
f
Convection Cookin
g
• Even baking
.
• Juices and fl avors are sealed in
.
• Air-leavened
f
oods such as cream pu
ff
s, sou
ffl
es,
meringues and yeast breads are higher and lighter
.
• Multiple rack cookin
g
with no fl avor transfer
.
• No special bakeware required
.
• Broiling thicker cuts o
f
meat is possible with
convection
b
roi
l.
• Saves time and ener
g
y
.
O
peration o
f
the oven is through knobs and
comman
d
b
uttons on t
h
e contro
l
p
ane
l.
Sin
gl
e oven mo
d
e
l
s
h
ave one mo
d
e
k
no
b
. Dou
bl
e
oven models have two mode knobs
(
one
f
or each
oven
).
Sin
gl
e oven mo
d
e
l
s
h
ave one temperature
k
no
b
.
T
he command buttons allow
y
ou to set the clock, the
t
imer, the cook time (for timed and delayed cooking),
t
he stop time (for delayed cookin
g
) the oven li
g
hts and
t
he child sa
f
et
y
lock
.
S
ee t
h
e Contro
l
Pane
l/
Dis
pl
a
y
an
d
Oven O
p
eration
secti
o
ns
fo
r
fu
rther
d
et
a
ils.
Oven Operat
i
on Overv
i
ew
:
C60T266A4 12/1/06 16:51 Página 7