Basic Functions of Your Oven

Two-Element Bake											Full power heat is radiated from the bake element
											in the bottom of the oven cavity, and
											supplemental heat is radiated from the broil
											supplemental heat is radiated from the broil
											element. This function is recommended for single
											rack baking and roasting.

For "slow" broiling, allow about 4 inches between the top surface of the food and the broil element. "Slow" broiling is best for chicken and ham in

Convection Broil order to broil food without over-browning it. (upper oven only)

Exactly the same as regular broiling with additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the broil element. Especially

Convection Bake (upper oven only)

Exactly the same as regular baking with the additional benefit of air circulation. The heated air

useful for broiling thick cuts of meat.

TruConvectm (upper oven only)

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 jobs. 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.

The rear element only operates at full power. There is no direct heat from the bottom or top elements. Air in the oven cavity is circulated by the fan for even heating. Use this setting for foods which require gentle cooking such as pastries, souffles, yeast breads, quick breads and cakes. Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals.

Convection Dehydrate (upper oven only)

Convection Defrost (upper oven only)

With the selector set to convection cook and the temperature control on 150 F, warm air is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

With the selector set to convection cook and the temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

Broil

In Maxi-Broil heat is radiated from both broil elements, located in the top of the oven cavity, at full power. Broiling speed is determined by the distance between the foods and the broil elements. For "fast" broiling, food may be as close as 2 inches to the broil element or on the top rack. "Fast" broiling is best for meats where "rare to medium" doneness is desired. The Mini- Broil setting is designed for "slow" broiling. Only the center broil element operates for partial power.

This oven features a pyrolytic self-cleaning cycle.

Self-CleanDuring this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. An integral smoke eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. When the oven has cooled, remove any ash from oven surfaces with a damp sponge or cloth.