10
Baking Tips
Tips: All Bake Modes
• Avoid opening the oven door if possible. Instead, check food
through the door window.
• Use a timer.
• Check progress at the shorter recommended bake time.
• Cakes are done when a wooden pick poked in the center comes
out clean.
• Measure ingredients carefully; follow tested recipes precisely.
Tips: Standard Baking
TROUBLESHOOTING: STANDARD BAKE MODE
Issue
Possible Cause
Solution
Cookies burn
on bottom
Oven door opened
too often
Set timer to shorter recom-
mended cook time, and check
food when timer beeps; use
door window to check food
Wrong rack level used Change rack level
Dark, heat-absorbing
cookie sheets used
Use shiny, re
fl
ective cookie
sheets
Cookies too
brown
Rack level too high
Use lower rack level
Food put in oven
during preheat
Wait until oven preheats
Cakes burn on
sides/not
done in center
Oven temp too high
Reduce oven temperature
Dark, heat-absorbing
pans used
Use shiny, re
fl
ective cake pans
Cakes cracked Oven temp too high
Reduce oven temperature
Cakes not level Oven/rack not level
Level oven and rack as needed
Pies burn on
edges/not
done in center
Oven temp too high
Reduce oven temperature
Dark, heat absorbing
pans used
Use shiny, re
fl
ective pie pans
Rack(s) overcrowded Use fewer pans
Tips: Convection Baking
• Generally, convection bake lets you prepare most foods at
lower temperatures for shorter periods with superior results.
• Typically, standard cook temperatures can be reduced by 25°F
and cook times by 10%. Baked goods have golden-brown crusts
with
fla
ky textures; meat has crispy exteriors and juicy interiors.
• Some recipes, especially homemade, may need adjusting and
testing when converting from standard to convection mode.
First, prepare a dish in bake mode, then follow the convection
guidelines. If the results are unsatisfactory, adjust one variable
(e.g., cook time, rack level, temperature), and retest. Follow this
pattern until results are satisfactory.
Using Broil Mode
WARNING
• To avoid burn injuries, turn the oven knob to
BROIL
, immediately
put the food in the oven, and
shut the door
completely.
• Broiling is for quick cooking (20 min. max.).
-
The range is designed for residential cooking tasks only.
-
Do not run the broiler more than 45 continuous minutes. After
45 minutes in broil mode, turn the oven off, and let it cool for 30
minutes before broiling again.
1. Adjust the rack to Level 4 or 5 based on food thickness.
2. Turn the oven knob to
BROIL
.
The oven ON indicator illuminates; within 1 minute, the broil
burner ignites. (The bake burner is inactive in Broil mode.)
3. Immediately place the food in the oven, and close the door
completely.
IMPORTANT
• Always use a broil pan and grill to catch excess fat and grease,
and reduce spatter, smoke, and
fla
re-ups.
• The igniter for the IR broil burner glows orange periodically
during normal broil operation.
Using Convection Broil
1. Turn the oven knob to
BROIL
.
The oven’s
ON
indicator illuminates; within 1 minute, the broil
burner ignites..
2. Place the food in the oven. and close the door.
3. Push the convection fan switch (control panel, left side).
4. When
finished,
remove the food, and turn off the oven and
convection fan.
Operating the Range
BROIL
500°
400°
300°
200°
WARM
CLEAN
OFF
Oven knob
Oven burner ON indicator light
on control panel
Broil setting
Infrared broiler-
burner igniter
