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Baking
Operation
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of
the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the
2nd and 4th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should be
directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
22
Operation
Baking
BAKE
(Natural Airflow Bake)
Full power heat is radiated from
the two bake burners in the
bottom of the oven cavity and is
circulated with natural airflow.
This function is recommended for
single rack bakings. Many
cookbooks contain recipes to be
cooked in the conventional
manner. Conventional baking is
suitable for dishes that require a high temperature. Use this setting for
baking and casseroles.
CONVECTION BAKE
Heat is radiated from the bake
burners in the bottom of the oven
cavity. The heated air is circulated
by the motorized fan in the rear of
the oven providing more even heat
distribution. This even circulation
of air equalizes the temperature
throughout the oven cavity and
eliminates the hot and cold spots
found in convection ovens.
Multiple rack use is possible for the largest baking job. When roasting,
cool air is quickly replaced—searing meats on the outside and retaining
more juices and natural flavor on the inside with less shrinkage. This even
circulation of air equalizes the temperature throughout the oven cavity
and eliminates the hot and cold spots found in conventional ovens.
Baking Tips
• Make sure the oven racks are in the desired position before you turn
on the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best
results. Cakes, quick breads, muffins, and cookies should be baked in
shiny, reflective pans for light, golden crusts. Avoid the use of old,
darkened pans. Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
natural airflow bake
OFF
BROIL
BAKE
C
ONVECTION
BAKE
C
ONVECTION
BROIL
convection bake
OFF
B
ROIL
BAKE
C
ONVECTION
BAKE
C
ONVECTION
BROIL