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Preheating the Oven • Place oven racks in desired position before heating the oven. • Preheat the oven when using the Bake, Convection Bake, True Convection, Pizza, Pie, Broil, Convection Broil, and Warm modes. • Preheat is not used for Speed Convection, Roast, Convection Roast, Proof, and Dehydrate modes. • Allow oven to preheat while preparing recipe ingredients or food items. • Setting a higher temperature does not shorten preheat time. • Once oven is preheated, place food in the oven as quickly as possible to minimize the loss of heat and reduction of oven temperature. • Use Fast Preheat to speed up preheating. For Best Results • Use the cooking recommendations as a guide. • Use the interior oven light to view the food through the oven window rather than opening the door frequently. • Use the Timer to keep track of cooking times. • Open the door as briefly as possible to avoid temperature reduction. Baking Pans and Dishes • Glass baking dishes absorb heat. Therefore, reduce oven temperature 25 .F when baking in glass. • Use pans that provide the desired browning. For tender, light, golden, brown crusts, use light, anodized or shiny metal bakeware. • Dark, rough or dull pans (nonstick or anodized) will absorb heat and result in a browner, crisper crust. Some manufacturers recommend reducing the temperature 25 .F when using this type of pan. Follow manufacturers' recommendations. • Insulated cookie sheets or bakeware may increase the length of cooking time. • Do not set broil pans or any other heavy object on the open oven door. • Do not keep the empty broil pan in the oven during cooking as this could change cooking performance. Store the broil pan outside the oven. High Altitude Baking • When cooking at high altitude, recipes and cooking times will vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the guides. Specify which high altitude food preparation guide you prefer: general information, cakes, cookies, breads, etc. Condensation • It is normal for certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture may condense on any surface cooler than the inside of the oven, such as the control panel. English 25 Bake Bake is cooking with dry, heated air. Both the upper and lower t elements cycle to maintain the oven temperature. The Bake mode can be used to prepare a variety of food items, from pastries to casseroles. Refer to recipe or package directions for oven temperature and baking time. Tips: • Preheat the oven if the recipe recommends it. • Baking time will vary with the size, shape and finish of the bakeware. Dark metal pans or nonstick coatings will cook faster with darker results. Insulated bakeware will lengthen the cook time for most foods. • For best results, bake food on a single rack with at least 1–1." space between pans or dishes and oven walls. • Eliminate heat loss from the oven by using the window to periodically check food for doneness instead of opening the door. • If multiple racks are necessary, use a maximum of 2 racks. For cakes use rack positions 3 and 5. For cookies use rack positions 1 and 4. Stagger pans so that one is not directly above the other (see graphic below). You may also consider using a convection mode. 27” appliances: 30” appliances: Convection Bake a Convection Bake is similar to Bake. Heat comes from the upper and lower heating elements. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan. The Convection Bake mode is well suited for cakes, bar cookies and breads to take advantage of the bottom heat, yielding a better crust on baked items. The benefits of Convection Bake include: • Slight decrease in cook time. • Higher volume (yeast items rise higher). English 26 English 27 Tips: • Place food in shallow, uncovered pans, such as cookie sheets without sides. • If baking more than one pan on a rack, allow at least 1” to 1.” of air space around the pan. Stagger pans so that one is not directly above the other (see graphic below). If you would like to convection bake cakes on 2 levels see the “True Convection Chart” for recommended rack positions. Auto Convection Conversion Convection Bake and True Convection modes require a 25 .F reduction in temperature. Auto Convection Conversion reduces the temperature you enter automatically. Simply enter the package or recipe temperature when setting the mode. The control calculates the correct temperature and it is shown in the display. The Auto Convection Conversion feature can be turned off to allow for manual temperature adjustments. See "Auto Convection Conversion" in the "Setup" section for details. Convection Bake Chart 27” appliances: 30” appliances: Food Item Rack Position Temperature* Time Cakes Bundt Cake Angel Food Layers (8" or 9") Rectangle (9x13) 2 1 3 3 325 325 325 325 45...

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