Before Using the Oven

Because the oven temperature cycles, an oven thermometer placed in the oven cavity may not show the same temperature that is set on the oven.It is normal for the convection fan to run while preheating during a regular bake cycle.The convection fan motor may run periodically during a regular bake cycle.The fan turns off if the door is left open during baking. The fan turns back on automatically once the door is closed.Avoid opening the oven door more than necessary during use. This helps the oven maintain temperature, prevents unnecessary heat loss, and saves on energy use.

Oven Vent

Areas near the vent may become hot during operation and may cause burns. Do not block the vent opening. Avoid placing plastics near the vent as heat may distort or melt the plastic.It is normal for steam to be visible when cooking foods with high moisture content.Oven VentThe edges of the range vent are sharp. Wear gloves when cleaning the range to avoid injury.

Using Oven Racks

The racks have a turned-up back edge that prevents them from being pulled out of the oven cavity.Replace oven racks before turning the oven on to prevent burns.Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.Only arrange oven racks when the oven is cool.Do not place objects heavier than 33 lb (15 kg) on the racks. Do not place heavy objects on the corners of the racks. Doing so can damage the racks.Pull the rack straight out until it stops.Lift up the front of the rack and pull it out.Place the end of the rack on the support.Tilt the front end up and push the rack in.

Bake

Bake is used to prepare foods such as pastries, breads and casseroles.The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).Press Bake.Set the oven temperature: Press 3, 7 and 5.Press START. The oven starts to preheat.As the oven preheats, the temperature is displayed and rises in 5-degree increments. Once the oven reaches the set temperature, a tone sounds and the oven light blinks on and off.If the door is opened during baking, the bake burner turns off after 30 seconds. The burner turns back on automatically once the door is closed.When cooking is complete, press CLEAR/OFF.Remove the food from the oven.It is normal for the convection fan to operate (Model LRE3061 / LRE3193 / LRE3083) periodically throughout a normal bake cycle in the oven. This is to ensure even baking results.The convection fan may continue to run for a short time after the oven is turned off.Baking time and temperature will vary depending on the characteristics, size, and shape of the baking pan used.Check for food doneness at the minimum recipe time.Use metal bakeware (with or without a nonstick finish), heatproof glass-ceramic, ceramic or other bakeware recommended for oven use.Dark metal pans or nonstick coatings will cook food faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods.The oven bottom has a porcelain-enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately.

Convection Mode (Model LRE6383 / LRE3061 / LRE3193)

The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks.Setting the Convection Function(For example, cooking at 375 ℉)Press Conv. Bake or Conv. Roast. The display flashes 350 ℉.Set the oven temperature: Press 3, 7 and 5.Press START. The display shows Conv. Bake or Conv. Roast and the oven temperature starting at 100 °F.As the oven preheats, the display shows increasing temperatures in 5-degree increments. Once the oven reaches the set adjusted temperature, a tone sounds and the oven light flashes on and off. The display shows the auto-converted oven temperature.When cooking has finished or to cancel, press CLEAR/OFF.The oven fan runs while convection baking. The fan stops when the door is open. In some cases, the fan may shut off during a convection bake cycle.It's normal that convection fan is not turning on directly. The fan will turn on later.Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds.Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster.When using Convection Bake, place the oven racks in positions suggested in the charts in this manual.Multiple oven rack cooking may slightly increase cook times for some foods.Cakes, cookies and muffins have better results when using multiple racks.The Convection Roast feature is designed to give optimum roasting performance. Convection Roast combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors. Foods are crispy brown on the outside while staying moist on the inside. Convection roasting is especially good for large tender cuts of meat, uncovered.Use a broiler pan and grid when preparing meats for convection roasting. The broiler pan catches grease spills and the grid helps prevent grease splatters.Place the oven rack in the recommended position.Place the grid in the broiler pan.Place the broiler pan on the oven rack.Grid (sold separately)Broiler pan (sold separately)Do not use a broiler pan without a grid.Do not cover the grid with aluminum foil.Position food (fat side up) on the grid.

Recommended Baking and Roasting Guide

Baking results will be better if baking pans are centered in the oven as much as possible. If cooking on multiple racks, place the oven racks in the positions shown.Multiple-rack cooking saves time and energy. Whenever possible, cook foods requiring the same cooking temperature together in one oven.Single rack bakingRack (Position 4)Multiple rack baking (Model LRE3061)Rack (Position 3)Rack (Position 5)Multiple rack baking (Model LRE3083)Rack (Position 2)Rack (Position 4)Multiple rack baking (Model LRE3193 / LRE3060)Rack (Position 2)Rack (Position 4)FoodRack positionCakesLayer cakes Bundt cakesAngel food cake 433CookiesSugar cookiesChocolate chipsBrownies444PizzaFresh Frozen3 3Pastry CrustFrom scratchRefrigerated44BreadsBiscuit, cannedBiscuit, from scratchMuffins555DessertsFruit crisps and cobblers, from scratch Pies, from scratch, 2-crust fruit44CustardsCheesecake, crème brulée2SoufflésSweet or savory2CasseroleFrozen lasagna5FoodRack positionBeefRibRareMediumWell done222Boneless rib, top sirloinRare MediumWell done2 22TenderloinRareMedium22PorkRib2Bone-in, sirloin2Ham, cooked2PoultryWhole chicken2Chicken pieces2Turkey2

Broil

The Broil function uses intense heat from the upper heating element to cook food. Broiling works best for tender cuts of meat, fish, and thinly cut vegetables.Do not use a broiler pan without a grid. Oil can cause a grease fire.Do not cover the grid and broiler pan with aluminum foil. Doing so will cause a fire.Always use a broiler pan and grid for excess fat and grease drainage. This will help to reduce splatter, smoke, and flare-ups.When using your broiler, the temperature inside the oven will be extremely high. Take care to avoid possible burns by:Keeping the door closed when broilingAlways wearing oven mitts when inserting or removing food itemsThis range is designed for closed-door broiling. Close the door to set the Broil function. If the door is open, the Broil function cannot be set and "door" appears on the display. Close the door and reset the Broil function. If the door is opened during broiling, the broil burner turns off after five seconds. The broiler turns back on automatically once the door is closed.Press Broil or Speed Broil. Press Broil or Speed Broil repeatedly to switch between Hi and Lo.Press START. The oven begins to heat.Let the oven preheat for approximately five minutes before cooking the food if using Broil.Place food in the oven.Close the oven door. The oven door must be closed during broiling.Press CLEAR/OFF to cancel at any time or when cooking is complete.Due to the intense heat associated with broiling, it is normal to experience smoke during the cooking process. This smoke is a natural byproduct of searing and should not cause you to worry. If you are experiencing more smoke than you are comfortable with, use the following tips to reduce the amount of smoke in your oven.Always use a broiler pan. Do not use saute pans or regular baking sheets for safety reasons.The broiler pan should always be thoroughly cleaned and at room temperature at the beginning of cooking.Always run your cooktop ventilation system or vent hood during broiling.Keep the interior of your oven as clean as possible. Leftover debris from prior meals can burn or catch fire.Avoid fatty marinades and sugary glazes. Both of these will increase the amount of smoke you experience. If you would like to use a glaze, apply it at the very end of cooking.If you are experiencing significant smoke with any food item, consider:Lowering the broiler to the Lo setting.Lowering the rack position to cook the food farther away from the broiler.Using the Hi broil setting to achieve the level of searing you desire, and then either switching to the Lo broil setting, or switching to the Bake function.As a rule, fattier cuts of meat and fish will produce more smoke than leaner items.Adhere to the guidelines in the Recommended Broiling Guide section whenever possible.

Recommended Broiling Guide

The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan designed for broiling.Grid (sold separately)Broiler pan (sold separately)FoodQuantity and/or ThicknessRack PositionFirst Side (min.)Second Side (min.)CommentsGround Beef1 lb. (4 patties) 1/2 to 3/4" thick74-62-4Space evenly. Up to 8 patties may be broiled at once.Beef Steaks 1" thick 1 to 11/2 lbs.Rare73-52-4Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat.Medium74-62-4Well done75-73-511/2" thick 2 to 2 1/2 lbs.Rare57-94-6Medium59-116-8Well done511-138-10Toast70.5-10.5Chicken1 whole, cut up 2 to 21/2 lbs., split lengthwise58-104-6Broil skin-side-down first.2 Breasts58-105-7Lobster Tails2–410 to 12 oz. each59-12Do not turn overCut through back of shell. Spread open. Brush with melted butter before broiling and halfway through broiling time.Fish Fillets1/4 to 1/2" thick62-42-4Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired.Ham Slices (precooked) 1/2" thick5 2-4 2-4 Increase time 5 to 10 minutes per side for 1 1/2" thick or home-cured ham.Pork Chops Well done2 (1/2" thick)63-64-72 (1" thick) about 1 lb.55-85-8Lamb Chops 2 (1" thick) about 10 to 12 oz.Medium63-52-5Well done65-74-72 (1 1/2" thick) about 1 lb.Medium67-97-9Well done69-117-9Salmon Steaks2 (1" thick)58-103-5Grease pan. Brush steaks with melted butter.4 (1" thick) about 1 lb.59-114-6This guide is only for reference. Adjust cook time according to your preference.The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-borne illness.The USDA has indicated the following as safe minimum internal temperatures for consumption:Ground beef: 160 °F (71.1 °C)Poultry: 165 °F (73.9 °C)Beef, veal, pork, or lamb: 145 °F (62.8 °C)Fish / Seafood: 145 °F (62.8 °C)BeefSteaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning.SeafoodWhen broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.VegetablesToss your vegetables lightly in oil before cooking to improve browning.

Warm / Keep Warm

This function maintains an oven temperature of 170 °F. The Warm function will keep cooked food warm for serving up to 3 hours after cooking has finished. The Warm function may be used without any other cooking operations.The Warm function can be used after cooking has finished using a Timed Cook or a Delayed Timed Cook.Press Warm once.Press START.Press CLEAR/OFF at any time to cancel.Select the cooking function.Enter the oven temperature using the number keys.Press Cook Time and enter the cook time using the number keys.Press Warm.Press START.When cooking is finished, press CLEAR/OFF to cancel the Warm function.The Warm function is intended to keep food warm. Do not use it to cool food down.It is normal for the fan to operate during the Warm function.

Proof

This feature maintains a warm oven for rising yeast-leavened products before baking. For best proof performance, cover the food with foil.Use rack position 2 or 3 for proofing.Press Proof until Proof appears in the display.Press START.Press CLEAR/OFF when proofing is finished.To avoid lowering the oven temperature and lengthening proofing time, do not open the oven door unnecessarily. Check bread products early to avoid over proofing.Do not use the Proofing mode for warming food or keeping food hot. The proofing oven temperature is not hot enough to keep foods at safe temperatures. Use the Warm feature to keep food warm. Proofing does not operate when the oven is above 125 ℉. Hot shows in the display.It is normal for the fan to operate during the Proof function.

Using the Sabbath Mode (Model LRE6383)

Sabbath mode is typically used on the Jewish Sabbath and Holidays. When the Sabbath mode is activated, the oven does not turn off until the Sabbath mode is deactivated. In Sabbath mode, all function buttons are inactive. sb will appear in both the cooktop and oven displays.If the oven light is turned on and the Sabbath mode is active, the oven light will turn off. If the oven light needs to be off, be sure to turn the oven light off before activating the Sabbath mode. Sabbath mode can only be used in Bake mode.Press the Bake button.Set the Bake temperature using the number buttons.Press the START button.Press and hold Settings for three seconds.sb will appear in the display when the Sabbath mode is activated.To cancel the Sabbath mode, press and hold the Settings button for three seconds. To cancel the Bake function, press the CLEAR/OFF button at any time.Press the Bake button. (No tones will sound and the display will not change.)Set the Bake temperature using the number buttons.Press the START button.There is a 15 second delay before the oven will recognize the temperature change.