Operation
Cooking Methods
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 cook foods which are normally baked. Oven must be preheated.
Broil
Upper element operates during broil. Broil can be used to cook foods which are normally broiled. Preheating is not required when using broil. All foods should be turned at least once except fish, which does not need to be turned.
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 cooking casseroles and 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 can be used to cook foods that are normally broiled. Oven does not require preheating when using convection broil. Food does not need to be turned during cooking when using convection roasting rack. Cooks approximately 25% quicker than broil.
EvenAir™ Convection Plus
Rear element and fan operate during convection. Convection should be used for cooking pastries, souffles, yeast bread, cakes and cookies. Oven should be preheated for best results when using convection. Upper and lower elements operate during preheat. Pans do not need to be staggered. Cooks approximately 25% quicker than bake.
Slo-Cook™, Hold
Uses lower element.
The hold feature holds the oven at a low temperature (approx. 170ºF) for 1 hour to keep food warm.
Dehydrate
Uses rear element and convection fan at low oven temperature (approx. 170ºF). Dehydration is an excellent way to preserve fresh foods.
Defrost
Uses convection fan only. Defrost feature is an excellent way to thaw large food items like a turkey.
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