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The oven on the right side has (2) standard and (1) broil locator rack and 4 rack positions. The left side oven has 2 oven racks and 4 rack positions. _CAUTION: Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked. REGULAR BAKING Bake is baking with hot air; there is no fan. The air movement comes from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks. Foods Suitable for Bake ■ Appetizers ■ Pies, Cakes ■ Breads ■ Poultry ■ Roasts ■ Desserts ■Main Dishes ■ Oven Meals (1 to 2 racks) To get the best results ■ Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe. ■ Do not open the open door "just to peek"use the interior oven light and look through the window. ■ Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking, can affect the food product, the baking time, the browning and end result. ■ If you are using glass utensils, lower the temperature 25°F. ■ Use a minute timer, set for the minimum time suggested in the recipe. 17 OVEN USE Baking rack position One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before turning the oven on.Store any unused racks out of the oven. Rack position 2 (second from bottom) will probably be used the most for single rack baking. If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are using large baking utensils. If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan. Allow at least 1"of space between the oven walls and the pans. If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan.When using commercial size baking utensils,use only one rack as the heat does not have the room to circulate. CONVECTION BAKING Convection Baking is baking with the fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven.This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using multiple racks (3) at the same time will achieve a good time saving, as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced considerably because the heat reaches the food faster as the hot air circulates around the food. Foods Suitable for Convection ■ Appetizers ■ Breads ■ Oven Meals (1 to 3 racks) ■ Cookies ■ Main Dishes ■ Roasts ■ Pies ■ Poultry ■ Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells) Converting Recipes to Convection Baking Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven temperature can be left the same as the recipe and the food cooked a shorter period of time. The temperature can be lowered 25°F and the food will probably take the same length of time to cook as the recipe states. If you find that food is adequately browned on the outside...

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