Operation
Surface Operation
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.
Note: When using big pots, it is recommended to use the front elements. There is more room in the front and potential cleanup of rear of appliance due to staining or discoloration will be minimized.
Oven Features Professional
Broil element
TruConvec™ element (behind baffle)
Two | Oven light |
racks |
|
| 6 |
| 5 |
Oven light | 4 |
3 | |
| 2 |
One TruGlide™ | 1 |
| |
rack |
|
| Concealed bake element |
Oven Features Designer
TruConvec™ element |
| Broil element |
|
(behind baffle)
Three |
|
Oven light | |
racks | |
| 6 |
| 5 |
| 4 |
| 3 |
| 2 |
| 1 |
Concealed bake element
Rack Positions
Each oven is equipped with three oven racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, DO NOT use more than one rack at a time. It is also recomm ended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.
Operation
18 | 19 |
