Getting the Most Out of Your Appliance
English 25
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For other foods, such as a meatloaf, the probe tip should be located in the
center of the thickest part of the food.
Oven Cooking Modes
Bake, Proof and Warm
Baking is cooking with dry, heated air. Both the
upper and lower element cycle to maintain the
oven temperature. Bake mode can be used to pre-
pare foods like pastries and casseroles as well as
to roast meats.
Note:
Depending on the model, you may hear the
convection fan while the oven is preheating for the
bake mode. This is normal.
In the Proofing mode, the oven will use the upper and lower element to maintain a
low temperature to proof bread.
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Proofing is the rising of a yeast dough.
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The Proofing mode temperatures are 85° to 110° F. The default temperature
is 100° F.
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Loosely cover the bowl or pan and use any rack that accommodates the size
of the container.
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Keep the door closed and use the oven light to check the rising of the dough.
In Warming mode, the upper and lower elements maintain a low temperature in
the oven cavity in order to keep food at serving temperature.
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Use the Warming setting on the oven to keep foods hot until ready to serve.
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Warming mode temperatures are 140° - 220° F. Default temperature is 170°.
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Foods that must be kept moist should be covered with a lid or aluminum foil.
CAUTION
When using Warm mode, follow these guidelines:
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Do not use the Warm Mode to heat cold food.
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Be sure to maintain proper food temperature. The USDA recom-
mends holding hot food at 140°F or warmer.
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DO NOT warm food for longer than one hour.
Convection Bake
Convection baking is similar to baking. Heat
comes from the lower heating element and a
third element behind the backwall. The main dif-
ference in convection baking is that the heat is
circulated throughout the oven by the convection
fan.
The Convection Bake mode is well-suited for
baking large quantities of food on multiple racks.
It can be used to prepare cookies, pies, cupcakes, pastries, breads, snack foods
and appetizers among other items.
The benefits of Convection Baking include:
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Slight decrease in cooking time
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Three rack cooking (more even browning)
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Higher Volume (yeast items rise higher)
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Ability to cook more items at once
