Product Controls
Oven Functions and Settings
BAKE
Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with minimal taste transfer.
TRU CONV (TruConvec™)
Use this bake setting for
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
HI BROIL
Use this setting for broiling dark meats at 1” thickness or less when rare or medium doneness is desired.
MED BROIL
Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be
LOW BROIL
Use this setting for delicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.
Convection Defrost (TRU CONV)
Use this function to defrost foods.
Note: For more information on oven functions see “Operation” section.
Surface Operation
Single Front or Rear Element
Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and off to maintain the desired heat setting. When finished, turn all controls to “OFF.”
Front and Bridge Element
Push in and turn the right rear control knob clockwise to the desired setting. The rear element and the bridge element will cycle on and off to maintain the desired heat setting. When finished, turn all controls “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They are located in the center of the glass rangetop. The hot surface indicator light will glow red when the corresponding element is heated. The light will remain on after turning off the control knob until the corresponding element has cooled to a safe temperature.
Surface Cooking Tips
•The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is p ossible but not recommended.
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Heat Setting |
| Use | Operation |
Simmer |
| Melting small quantities | |
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| Steaming rice |
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| Simmering sauces |
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Low |
| Melting large quantities |
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Med Low |
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| Simmering large quantities |
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| Heating milk, cream sauces, gravies, |
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| and puddings |
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Med |
| Sauteing and browning, braising, and |
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| Maintaining slow boil on large quantities |
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Med High |
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| Pan broiling |
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| Maintaining fast boil on large quantities |
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High |
| Boiling water quickly |
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Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
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