1211
Oven Settings and Functions

High-Broil

Heatradiates from both
broil elements, located
in the top of the oven
cavity, at full powe r.
The distance between
the foods and the broil
elements determ ines
broiling speed. F or
"fast" broiling, food
may be as close as 2
inches (5 cm) to the
broil element or on the top rack. "Fast" broiling is best for
meats where "rare to medium" doneness is desired. Use this
setting for broiling small and average cuts of meat.
Oven Settings and Functions

Low-Broil

This mode uses
only a fraction of
theavailable power
to the inner broil
elementfordelicate
top-browning. The
inner broilelement
ison for onlypart of
the time. Use this
setting to gently
brownmeringueon
racks3 or 4 in 3-4minutes.

high-broil

OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST

low-broil

OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Product Controls
Product Controls

Medium-Broil

Inner and outer broil
elements pulse on and
offto produce less heat
for “slow” broili ng.
Allow about 4 inches
(10 cm.) between the
top surface of the food
and the broil element.
"Slow" broiling is best
for chicken and ham in
order to broil food
withoutover-browning it. Use this setting for broiling small and
average cuts of meat.

medium-broil

OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST

Self-Clean

The pyrolytic self-cleaning cycle is designed to
eliminatetheneed for scrubbingand scouringfood
bakedonto the oveninterior. Duringthis cycle, the
ovenreacheselevatedtemperaturesinorderto burn
offsoils and deposits.An integralsmoke eliminator
reduces odors associatedwith the soil burn-off.A powder ash
residueisleft inthe bottomof the oven aftercompletionof theself-
cleancycle.When the ovenhas cooled,remove anyash from oven
surfaceswitha damp spongeor cloth.

Convection Dehydrate

With theselector set to TruConvecand
the temperature control on 200°F
(93.3°C), warm air is circulated by a
motorizedfan in the rear of the oven.
Over a period of time, the water is
removedfromthe food by evaporation. Removalof waterinhibits
growthof microorganismsand retardsthe activityof enzymes. It is
importantto remember that dehydration doesnot improve the
quality,soonly fresh, top-qualityfoodsshouldbe used.

Convection Defrost

With theselector set to TruConvecand
the temperature control off, air is
circulatedby a motorizedfan in the rear
of the oven.The fan acceleratesnatural
defrostingof the food withoutheat. To
avoid sickness and foodwaste, do not allow defrosted food to
remainin theoven for more thantwo hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
OFF
400
200
300 500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300 500
BROIL
CLEAN