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Cooking tips
Baking tips
The hot air must circulate around the pans
in the oven for even heat to reach all parts
of the oven. This results in better baking.
For best air circulation:
• Place the pans so that one is not directly
over the other.
• For best results, allow 1
1
⁄2 to 2 inches
(3 to 5 cm) of space around each pan and
between pans and oven walls.
• When baking with one pan, place pan in
the center of the oven rack.
• When baking with two pans, place pans
in opposite corners of the oven rack.
NOTES:
• “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking or roasting results. Rely on your
timer.
• Do not allow pans to touch the heat
sensor on the left wall near the back.
Poor baking may result.
• Do not use aluminum foil when baking.
Aluminum foil may block airflow.
DIAGRAM
SETTING INFORMATION
• The broil burner lights up.
• During broiling, the burner will turn
on and off to maintain the oven
temperature.
• One minute after the setting starts,
the fan at the back of the oven will
go on.
• The fan will cycle on and off.
• The bake burner lights up.
• One minute after the setting starts,
the fan at the back of the oven will
go on.
• The fan circulates air in the oven
cavity for even heating.
• The broil burner cycles for the first
30 minutes.
• After 30 minutes, the bake burner
cycles at the clean temperature.
SETTING
CONVECTION BROIL
Use this setting for broiling
thick cuts of meat.
CONVECTION ROAST
Use this setting for roast-
ing and baking on one
rack.
CLEAN
Use this setting for self-
cleaning only.
Using and Caring for Your Oven
9753310Av15(c70) 12/4/98 10:37 AM Page 29