13
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
ACCUBAKE
®
Temperature Management System
The ACCUBAKE
®
system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake and broil elements or
burners cycle on and off in intervals. On convection range models,
the fan will run while preheating and may be cycled on and off for
short intervals during Bake to provide the best results. This feature
is automatically activated when the oven is in use.
Before baking and roasting, position racks according to
“Positioning Racks and Bakeware” section. When roasting, it is not
necessary to wait for the oven preheat cycle to end before putting
food in unless it is recommended in the recipe.
Preheating
When START is pressed, “LO” will be displayed and the oven will
begin preheating. Once 100ºF (38ºC) is reached, the display
temperature will increase as the actual temperature of the oven
increases. When the preheat temperature is reached, a tone will
sound, and the selected temperature will appear on the display.
The time necessary to preheat the oven to 350°F (177°C) is
approximately 10 to 15 minutes, depending on the model. Factors
that have an impact on preheat times are: room temperature,
starting oven temperature, and the number of oven racks. Unused
oven racks can be removed prior to preheating your oven to reduce
preheat time.
Rapid Preheat
Rapid Preheat can be used to shorten the preheating time. Only one
standard flat oven rack should be in the oven during Rapid Preheat.
Extra racks should be removed prior to starting Rapid Preheat.
Press RAPID PREHEAT and follow the oven control prompts, or, if
preheating has already started, simply press RAPID PREHEAT. The
preheating cycle should be completed before placing food in the
oven and should be used only for one-rack baking. When the Rapid
Preheat cycle is complete, the oven starts a normal Bake cycle.
Broiling
Leave the door open 6" (15 cm) at the broil stop position to ensure
proper broiling temperature. Preheat the oven for 5 minutes before
putting food in unless recommended otherwise in the recipe.
Position food on grid in a broiler pan, then place it in the center of
the oven rack.
NOTE: Odors and smoke are normal the first few times the oven is
used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Use racks 6 or
7 for broiling. Refer to the “Positioning Racks and Bakeware”
section for more information.
When broiling on the low or medium settings, the broil element will
cycle on and off to maintain the proper temperature.
■
For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be ordered.
Please refer to the “Accessories” section for more information.
Convection Cooking
TimeSavor™ Plus Convection cycles the bake, broil, and convection
elements on and off in intervals while the fan circulates the hot air.
This movement of hot air helps maintain a consistent temperature
throughout the oven, cooking foods more evenly, crisping surfaces
while sealing in moisture and yielding crustier breads.
IMPORTANT: With convection cooking, most foods can be cooked
at a lower temperature or at a shorter time. This range
automatically reduces the set oven temperature by 25°F (15°C) for
convection cooking.
During convection cooking, the bake, broil, and convection
elements cycle on and off in intervals to maintain the oven
temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
TimeSavor™ Plus Convection
When convection baking, broiling or roasting enter your normal
baking temperature. The control will automatically reduce the set
oven temperature by 25°F (15°C).
Convect Options
Convect Bake - Multiple-rack baking or cookies, biscuits, breads,
casseroles, tarts, tortes, cakes.
Convect Roast - Whole chicken or turkey, vegetables, pork roasts,
beef roasts.
Convect Broil - Thicker cuts or unevenly shaped pieces of meat,
fish or poultry.
A. Oven vent
