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Getting the Most Out of Your Appliance
General Tips
Pan Placement
Baking results are better if pans are placed in the center
of the oven. If baking more than one pan on a rack, allow
at least 1’’ to 1 1/2’’ of air space around the pan. When
baking four cake layers at the same time, stagger pans
on two racks so that one pan is not directly above the
other.
Aluminum Foil
9 WARNING
Do not use aluminum foil or protective liners to line
any part of the appliance, especially the oven
bottom. Installing these liners may result in risk of
electric shock or fire.
Preheating the Oven
▯ Place oven racks in desired position before heating
the oven.
▯ Preheat the oven when using the Bake, Convection
Bake, True Convection, Pizza, Broil, Convection Broil,
and Warm modes.
▯ Preheat is not used for Speed Convection, Roast,
Convection Roast, Proof, and Dehydrate modes.
▯ Allow oven to preheat while preparing recipe
ingredients or food items.
▯ Setting a higher temperature does not shorten preheat
time.
▯ Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature.
▯ Use Fast Preheat to speed up preheating.
Preheat Reminders
Your oven has one of the fastest preheat times in the
market using a concealed bake element. The lower
element is hidden under the oven bottom. It is normal
that the preheat time is different than your previous oven
that had an exposed element on the bottom.
▯ Cleaning the oven is easier because there is no
cleaning around a coil element showing on the bottom
of the oven. The hidden lower element is protected
from food soils and spills. Wiping up excess spills is
easy.
▯ Preheating is not necessary for meats, poultry,
casseroles and Speed Convection.
▯ Preheat time will be longer when the electrical supply
to your house is less than 240 volts.
▯ Increasing the oven temperature will require a longer
preheat time. For example, the preheat time for 425° F
is longer than the preheat time for 350° F.
When broiling, preheat the oven 3-4 minutes. Do not
preheat for more than 5 minutes.
For Best Results
▯ Use the cooking recommendation charts as a guide.
See charts at the end of the book.
▯ Open the door as briefly as possible to avoid
temperature reduction.
▯ Use the interior oven light to view the food through the
oven window rather than opening the door frequently.
▯ Use the Timer to keep track of cooking times.
Baking Pans and Dishes
▯ Glass baking dishes absorb heat. Some cookware
manufacturers recommend reducing the temperature
25 ºF when using this type of dish. Follow
manufacturers’ recommendations.
▯ Use pans that provide the desired browning. For
tender, light, golden brown crusts, use light, anodized
or shiny metal bakeware.
▯ Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 °F when using this type of pan. Follow
manufacturers’ recommendations.
▯ Insulated cookie sheets or bakeware may increase the
length of cooking time.
▯ Do not set broil pans or any other heavy object on the
open oven door.
▯ Do not keep the empty broil pan in the oven during
cooking as this changes cooking performance. Store
the broil pan outside the oven.
High Altitude Baking
When cooking at high altitudes, recipes and cooking
times will vary.
For accurate information, write the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high
altitude food preparation guide you prefer: general
information, cakes, cookies breads. etc.
Condensation
It is normal for certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The
moisture may condense on any surface cooler than the
inside of the oven, such as the control panel.