Operation
Cooking Methods
Introduction
This Oven provides standard Baking and Broiling, and EvenAir Plus™ Convection Cooking. During EvenAir Plus™ Convection Cooking 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.
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.
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 or 2 racks or for 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. Cooking temperatures may need to be reduced depending on food type.
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. Cooking temperatures may need to be reduced depending on food type.
EvenAir™ Convection Plus
Rear element and fan operate during convection. Convection should be used for cooking pastries, souffles, yeast bread, cakes and cookies
Dehydrate
Uses rear element and convection fan at low oven temperature (approx. 170ºF). Dehydration is an excellent way to preserve fresh foods.
Uses lower element at low oven temperatures (approx. 225ºF) for up to 12 hours.
11
