Basic Functions of Your Oven, Natural Airflow Bake

When the cook time is set before the bake temperature, the bake L.E.D. indicator light in the upper left corner and the bar segments of the display will light after 5 seconds prompting the setting of the bake temperature using the slew keys. The temperature will default to 350 degrees when either slew key is pressed. Tapping the slew key will increase or decrease the temperature in 5-degree increments. The temperature will increase or decrease in 25-degree increments when the slew key is pressed and held down. The temperature can be set from a low of 170 degrees to a high of 550 degrees. The oven set temperature and bake indicator light will be displayed during the baking process. The bake function may be terminated by pressing the cancel key once. The cook time will be terminated and the time of day displayed if the temperature is not set within 30 seconds. When the cook time reaches 0:00 three tones will sound every 12 seconds until the timer is canceled by pressing the timer for three seconds, pressing cancel, or until ten minutes has elapsed.

HI/LO Broil

1.Press the broil key once to access the broil function. A single tone will sound, the broil indicator light will appear in the lower left corner and the bar segments “---” of the display will light indicating the broil function has been accessed.

2.Press the up slew key for high broil or the down slew key for low broil. HI will appear if the up key is pressed; LO will appear if the down key is pressed. The oven function selector must be turned to either the broil or convection broil position.

3.The broil function will terminate if the high or low broil is not selected within 30 seconds. The broil function can also be terminated by pressing the cancel key once.

Basic Functions of Your Oven

NATURAL AIRFLOW BAKE

Heat is radiated from the two bake burners in the bottom of the oven cavity and is circulated with natural airflow. This is your traditional bake setting.

1500oF (815.5oC) INFRARED BROIL The broil burner at the top of the oven heats the metal screen until it glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices.

CONVECTION BAKE

Heat is radiated from the bake burners in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced - searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage.