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To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
Traditional Cooking
Convection Cooking
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
Bake
The BAKE function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.
If the oven door is opened during baking or roasting, the bake
element will turn off in 30 seconds to 2 minutes. It will come back
on once the door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. Press BAKE once for 325°F (163°C), or press the number
pads to enter a temperature. Each subsequent press of BAKE
will increase the temperature to 350 (177°C), 400 (204°C) and
425 (218°C).
2. Press START.
Style 1: “Lo°” and “Preheating” will appear on the display if
the actual oven temperature is under 170°F (77°C). After a
temperature of 170°F (77°C) has been reached, “Preheating”
and the temperature will be shown on the display until
reaching the set point.
When the set temperature is reached, 1 tone will sound, if on.
Styles 2 and 3: “Lo°” will appear on the display if the actual
oven temperature is under 170°F (77°C). After a temperature
of 170°F (77°C) has been reached, the temperature will be
shown on the display until reaching the set point.
When the set temperature is reached, 1 tone will sound, if on.
3. Press OFF when finished cooking.
Broil
(Maxi/Econo on some models)
■ Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent 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.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■ After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
FOOD RACK POSITION*
Frozen pies, large roasts, turkeys, angel
food cakes
1 or 2
Bundt cakes, most quick breads, yeast
breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
nonfrozen pies
2 or 3
*On models with the CleanBake™ feature, foods may be placed on a
lower rack position.
OVEN SETTING NUMBER OF
RACKS USED
RACK
POSITION(S)
Convection Bake 1 1, 2 or 3
Convection Bake 2 2 and 4
Convection Bake 3 1, 3 and 5
Convection Roast 1 1, 2 or 3
Convection Broil 1 3 or 4
1
2
3
4
5
NUMBER
OF PAN(S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that no
bakeware piece is directly over another.