Évaluations - 3, GPA: 4
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Facilité d'utilisation
Setting a higher temperature does not shorten preheat time. Place oven racks in proper position before preheating. A beep will confirm that the oven is preheated and the selected oven temperature will be displayed. Pan Placement Baking results are better if pans are placed in the center of the oven. If baking more than one pan on a rack, allow at least 1" to 1 .” of air space around the pan. When baking four cake layers at the same time, place pans on two racks so that one pan is not directly above the other. Do not place food directly on oven bottom. Baking Pans Glass baking dishes absorb heat, therefore reduce oven temperature 25°F when baking in glass. Shiny, smooth metal reflects heat resulting in lighter, more delicate browning. Dark, rough or dull pans will absorb heat resulting in browner, crisper crust. Some manufacturers recommended reducing temperature 25° F when using this type of pan. Follow manufacturer recommendations. Use glass or dark metal pans for pies. Insulated baking pans may increase the length of the recommended baking time. Rack Position Multiple Rack Cooking - Pan Placement 6 5 4 3 2 1 One Rack Two Racks Page 11 Page 12 BAKE and WARM Oven Modes - Bake and Convection Bake In the Warming mode, the oven uses the upper and lower element to maintain a low temperature to keep food at serving temperature. • Use the Warming setting on the oven to keep foods hot until ready to serve. • The Warming mode temperatures are 140° - 220° F. The default temperature is 170°F. • Foods that need to be kept moist should be cpvered with a lid or aluminum foil. CONVECTION BAKE Baking is cooking with dry, heated air. Both the upper and lower element cycle to maintain the oven temperature: Convection Baking is similar to Baking. In this case, heat also comes from the top and bottom elements. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan: The benefits of Convection Baking include: • Slight decrease in cooking time • Better results for three rack cooking (more even browning) • Higher Volume (yeast items rise higher) • Cook more items at once For Best Results: • Reduce recipe temperature by 25° F Refer to the Convection Baking chart for examples. • Place food in low-sided, uncovered pans such as cookie sheets without sides. • Center baking pans side to side on the oven rack. 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 Bake mode can be used to prepare a variety of food items, from pastries to casseroles. It can also be used to roast meats. Convection Bake Chart Food Item Rack Position Temp.* (preheated oven) (F°) Convection Bake Time ** (min) Cake Cupcakes Bundt Cake Angel Food 32 1 325 325 325 17 - 19 37 - 43 35 - 39 Pie 2 crust, fresh, 9" 2 crust, frozen fruit, 9" 22 350 - 400 350 45 - 55 68 - 78 Cookies Sugar Chocolate Chip Brownies 333 325 - 350 325 - 350 325 6 - 11 8 - 13 29 - 36 Breads Yeast bread, loaf, 9x5 Yeast rolls Quick Bread, loaf, 8x4 Biscuits Muffins 232 33 350 350 - 375 325 - 350 350 - 375 400 18 - 22 12 - 15 45 - 55 11 - 15 15 - 19 Pizza Frozen Fresh 33 375 - 425 400 - 425 23 - 26 12 - 15 Oven Modes - Broil BROIL For Best Results: Broiling uses intense heat radiated from the upper element: The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads, casseroles and other foods. The benefits of Broiling include: • Fast and efficient cooking • Cooking without the addition of fats or liquids • Browning as the food cooks • Preheat oven 3-4 minutes • Steaks and Chops should be at least 3/4” thick • Brush fish and poultry with butter or oil to prevent sticking • Use the broil pan and grid included with your range • Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering • Turn meats once halfway through the recommended cooking time (see Broil Chart for examples). • When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®. • Never use heat-proof glass (Pyrex®); they cannot tolerate the high temperature. ALWAYS BROIL WITH THE DOOR CLOSED Broil Chart Food and Thickness Rack Position Broil Setting Internal Temp. (°F) Time Side 1 (min)* Time Side 2 (min)* Beef ")1-Steak (3/4" Medium Rare Medium Well Hamburgers 1")-(3/4" Well 5 5 5 4 High* High High High 145 160 170 160 7-8 8-9 9-11 12-15 6-7 6-9 7-10 7-8 Poultry Breast (bone-in) 4 Low* 170 18-20 18-19 Pork Pork Chops (1") fresh-Sausage Ham Slice (1/2") 4 3 5 High High High 160 160 160 9-10 8-10 3-4 8-9 7-9 2-3 Seafood Fish Filets, 1" Buttered 4 Low Cook until opaque & flakes easily with fork 6-7 DO NOT TURN Lamb Chops (1") Medium Rare Medium Well 5 5 5 High High High 145 160 170 5-7 8-9 9-11 6-7 6-8 8-9 Bread Garlic Bread, 1" slice...
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