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For best results, bake food on a single rack with at

least 1 1/2" space between pans or dishes and oven

walls.

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Eliminate heat loss from the oven by using the window

to periodically check food for doneness instead of

opening the door.

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If multiple racks are used, use a maximum of 2 racks.

For cookies and cakes use positions 2 and 5. Stagger

pans so that one is not directly above the other

Convection Bake

Convection Bake is similar to Bake. Heat comes from the

lower burner that 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.

It is also best for baking cookies, biscuits, cream puffs, on

multiple racks (2 or 3) at the same time.

The benefits of Convection Bake include:

Slight decrease in cook time.

Higher volume (yeast items rise higher).

Tips

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Place food in shallow, uncovered pans such as cookie

sheet without sides.

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For cakes and cookies use rack positions 3 and 5.

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If baking more than one pan on a rack, allow at least 1"

to 1 1/2" of air space around the pan. Stagger pans so

that one is not directly above the other (see graphic).

Auto Convection Conversion

The Convection Bake mode requires 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 on

to allow for automatic temperature adjustments. See "Auto

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Convection Conversion" in "Settings" on page 19 for

details.

Pizza

In the Pizza mode, heat from the lower burner is circulated

throughout the oven by the convection fan. Use the Pizza

mode for fresh or frozen pizza.

Tips

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When baking a frozen pizza:

For a crispy crust, place pizza directly on the rack.

For a softer crust, use a pizza pan.

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When proofing pizza dough, coat dough with olive oil

and cover it in a bowl tightly with plastic wrap to

prevent crust formation.

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Sprinkle cornmeal on the pizza pan to prevent sticking.

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If using a pizza paddle, sprinkle the paddle liberally

with cornmeal for ease in transferring the dough to the

pan.

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If par baking handmade pizza dough, prick the dough

with a fork before baking.

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If using a pizza pan, choose a dark, perforated pan for

a more crisp crust and a non-perforated pan for a softer

crust.

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Preheat baking stones following manufacturer's

recommendations while the oven is preheating.

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Bake homemade pizzas on rack position 2 in the

center of the rack.

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Follow manufacturer's directions for frozen pizza.

Roast

Roast uses the lower burner to maintain the oven

temperature. Roast is best suited for meat and poultry and

less tender cuts of meat.

Tips:

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Preheating the oven is not necessary.

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Use a high-sided broil pan or roasting pan. Cover dish

with a lid or foil for less tender cuts of meat.

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For less tender cuts of meat, add liquids such as water,

juice, wine, bouillon or stock for flavor and moisture.

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Roasting bags and using a lid are suitable for use in

this mode.

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When roasting whole chicken or turkey, tuck wings

behind back and loosely tie legs with kitchen string.