| Kitchen Equivalents and Metrics |
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Measure | Equivalent | Metric* |
1 tablespoon | 3 teaspoons | 15 mL |
2 tablespoons | 1 ounce | 30 mL |
1 jigger | 1 1/2 ounces | 45 mL |
1/4 cup | 4 tablespoons | 60 mL |
1/3 cup | 5 tbsp. plus 1 tsp. | 80 mL |
1/2 cup | 8 tablespoons | 125 mL |
1 cup | 16 tablespoons | 250 mL |
1 pint | 2 cups | 30 grams |
1 pound | 16 ounces | 454 grams |
2.21 pounds | 35.3 ounces | 1 kilogram |
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*Rounded for easier measuring
Basic Functions of Your Oven
Full power heat is radiated from the bake element in the bottom of the oven cavity and partial heat is radiated from the broil element in the top. Air is circulated with natural airflow. This is your traditional bake setting
CONVECTION BAKE
Heat is radiated from the bake element 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.
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TruConvecTM
The rear element only operates at full power. Air is circulated by the fan for even heating. Use this setting for foods which require gentle cooking such as pastries and souffles
BROIL
In
CONVECTION BROIL
Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly
This range features an automatic pyrolytic
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