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Oven Vent
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the oven
vent will cause poor air circulation, affecting cooking and
cleaning results. Do not set plastics, paper or other items that
could melt or burn near the oven vent.
Baking and Roasting
IMPORTANT: Do not place food or cookware directly on the oven
door or the oven bottom.
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section.
To Bake or Roast:
1. Touch BAKE.
Touch TEMP “up” or “down” arrow pads to set a temperature
other than 350°F (177°C) in 5°F (3°C) amounts. The bake
range can be set between 170°F and 500°F (77°C and
260°C).
2. Touch START.
The temperature can be changed at any time after this step
by touching the TEMP/TIME “up” or “down” arrow pads.
START does not need to be touched again. If baking/roasting
while the Timer is counting down, the set baking/roasting
temperature can be displayed for 5 seconds by touching
BAKE.
3. Touch OFF/CANCEL when finished.
Preheating
After START is touched, the oven will enter a timed preheat
conditioning cycle. The Temp, Bake, and On indicator lights will
light up. The Electronic Oven Control automatically selects the
conditioning cycle time based on the oven temperature selected.
The conditioning cycle time will not change if the temperature is
reset before the cycle countdown ends. The preheat conditioning
cycle is complete and the oven is ready to use when a 1-second
tone sounds, the cycle countdown ends, and the set temperature
is displayed.
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Broiling
BROILER
The broiler is located below the oven door. The broiler pan and
grid roll out for easy access. Always broil with the broiler drawer
and oven door closed.
■ Do not step on or apply weight to the broiler drawer while it is
open.
■ Do not preheat broiler before use. Completely close broiler
drawer during broiling.
■ Do not use broiler drawer for storage.
■ Use only the broiler pan and grid. It is designed to drain juices
and help avoid 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 avoid curling.
■ 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.
To Broil:
1. Open the broiler drawer and take out the broiler pan and grid.
2. Place food on the grid in the broiler pan at the desired broiling
position and close the drawer.
3. Touch BROIL.
The BROIL indicator light will light up.
4. Touch START.
The On and Temp indicator lights will light up. The
temperature setting can be changed at any time during
broiling. If broiling while the Timer is counting down, the set
broiling temperature can be displayed for 5 seconds by
touching BROIL.
5. Touch OFF/CANCEL when finished broiling.
BROILING CHART
For best results, broiler pan should be rotated at the same time
the food is turned. Times are guidelines only and may need to be
adjusted for individual foods and tastes.
Stainless steel
■ Light, golden
crusts
■ Uneven browning
■ May need to increase baking time.
Stoneware/Baking
stone
■ Crisp crusts
■ Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures 25°F (15°C).
BAKEWARE/
RESULTS
RECOMMENDATIONS
A
FOOD
COOK TIME
Minutes
SIDE 1 SIDE 2
Chicken pieces, bone-in
Chicken breasts, boneless
15-17
11-13
15-17
11-13
Fish Fillets ¹₂ - ³₄" (1.25-1.8 cm) thick 7-8 3-4
Frankfurters 5-6 2-3
Ground meat patties ³₄" (1.8 cm) thick,
well-done* 11-13 6-7