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Cooking with your Oven
Rack Positions
Each oven is equipped with three tilt-proof racks. Premiere
models have two standard tilt-proof racks and one TruGlide rack.
With the TruGlide rack, the bottom section remains in the oven
and the top section smoothly glides outward when pulled. This
reduces the chances of spills from items that contain alot of juice
or liquid. This rack can be used in any of the six rack positions.
All ovens have six rack positions. Position 6 is the farthest from
the oven bottom. Position 1 is the closest to the oven bottom.
The racks can be easily removed and arranged at various levels.
For best results with conventional baking, do not use more than
one rack at a time. It is also recommended, when using two
racks, to bake with the racks in positions 2 and 4 or positions 3
and 5.
1. Arrange the oven racks in the desired positions BEFORE
heating the oven. If cooking on two racks at the same time,
use rack positions 2 and 4 or positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking
starts immediately and stops when the Oven Function selector
is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes
out.
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
CLOCK
BAKE
HOURS
MIN/SEC
TIMER
START
TIME
UPPER TIMED
LOWER TIMED
MANUAL
UPPER TIMED
LOWER TIMED
MANUAL
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
BAKE
HOURS
MIN/SEC
TIMER
START
TIME
CLOCK/
PROBE
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
CLOCK
BAKE
HOURS
MIN/SEC
TIMER
START
TIME
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
BAKE
HOURS
MIN/SEC
TIMER
START
TIME
CLOCK/
PROBE
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
Cooking Tips
Cooking Tips
Cooking with your Oven
Conventional/Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is
recommended when preparing baked goods such as custard. The
user may find other foods that are also prepared more consistently in
conventional bake. This is perfectly normal.
Convection cooking is a cooking technique which utilizes fan forces air
to circulate heat throughout the entire oven cavity creating the
optimum cooking environment. Cooking with convection is intended
when performing multi-rack baking and for baking heavier foods.
Below are some tips which will allow you to get the best results out of
your oven when cooking with convection.
• As a general rule, reduce the temperature by 25Þ F (10Þ C) when
using a convection cooking function.
•Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads).
•If cooking items which require longer than 45 minutes then it is
possible to see a 10% - 15% reduction in cooking time. This is
especially true for large items cooked in the convection roast
function.
•A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two or three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.
•For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
•Items cooked in a convection function can be easily over baked.
This being the case, it is usually a good idea to pull items out of the
oven just before they seem to be done. Items will continue to cook
right after they are set out of the oven.
• Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to
convection modes. If unsure how to convert a recipe, begin by
preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection guidelines listed for the
similar food type. If the food is not prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.