Oven Cooking Methods, Element and Fan Location

	Oven Cooking Methods
	Element and Fan Location	Introduction
	A	Introduction
	A	This Range provides standard Baking and Broiling,
		This Range provides standard Baking and Broiling,
		as well as EvenAir™ Convection Baking and Broiling.
		During EvenAir™ Convection Baking and Broiling,
		the oven fan in the rear of the oven cavity circulates
		air while the oven cooks. The circulating air provides
		even browning and faster baking and broiling times.
	C	When the oven is set to standard mode, the
		CONVECTION/STANDARD switch next to electronic
		range control is pressed towards “STANDARD” and
		does not glow. To set oven to EvenAir™ Convection
		Cooking, press switch towards “CONVECTION”. The
		switch glows and the oven fan operates. When
		cooking is complete, press switch towards
	B	“STANDARD” to turn fan off.

A—Upper Element (Broil)

B—Lower Element (Bake)

C—Convection Fan

Bake

Upper and lower elements operate during bake. Upper element is only used to heat oven quickly and brown top of food. Bake can be used to reheat or cook food like casseroles. Oven should be preheated.

Broil

Upper element operates during broil. Broil can be used to cook thinner foods like chicken breasts or fish fillets. Preheating is not required when using broil. All foods should be turned at least once except fish, which does not need to be turned.

EvenAir™Convection Bake

Upper element, lower element, and fan operate during convection bake. Upper element is only used to heat oven quickly and brown top of food. Convection bake should be used for baking with 1, 2 or 3 racks or roasting meats. Oven should be preheated for best results when using convection bake. Pans do not need to be staggered. Cooks approximately 25% quicker than bake.

Convection Broil

Upper element and fan operate when using convection broil. Convection broil should be used to cook thick foods that are normally broiled. Oven does not require preheating when using convection broil.