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USING THE RANGE: Aluminum Foil and Oven Liners / Cookware / Cooking Modes
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can trap heat
or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper use of
these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners
Cooking Modes
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Temperature Setting
When selecting a temperature, the traditional preset
temperatures are shown and can be selected by
scrolling horizontally and selecting the desired
temperature. If you wish to cook at an alternate
temperature, press the temperature in the middle of the
screen and a number pad will appear so the desired
temperature can be input.
Bake
The traditional bake mode is intended for single rack
cooking. This mode uses heat primarily from the lower
element but also from the upper element to cook food.
To use this mode press the Bake option on the main
menu and scroll to the desired temperature and press
Start. Preheating is generally recommended when using
this mode.
Broiling Modes
Always broil with the door closed. The broil element in
this oven is very powerful. Monitor food closely while
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positions as placing food closer to the broil element
increases smoking, spattering, and the possibility
of fats igniting. Broiling on rack position 6 is not
recommended.
Broiling can be used for foods that would typically be
grilled. Adjust the rack position in order to vary the
intensity of the heat to the food. Place foods closer to the
broil element when a seared surface and rare interior are
desired. For best performance, center the food below the
broil heating element.
Broil
Select Broil on the main menu, then select High or Low
depending on the amount of searing and the internal
temperature that is preferred. The High setting is best for
thinner cuts of meat and/or foods you prefer less done on
the interior. The Low setting is preferred for thicker cuts of
meat and foods you like to be cooked all the way through.
It is not necessary to preheat the oven for these modes.
Convection Modes
These modes utilize heat from the traditional upper and
lower elements combined with the convection element
and consistent airflow to enhance evenness. Your
oven is equipped with Auto Recipe Conversion so that
it automatically adjusts the amount of heat to maintain
the proper temperature when using the modes with
specified temperatures. Preheating is recommended for
these modes.
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