Electrolux E30MO65GSSB Technical & Service Manual page 21

CONVECTION COOKING SYSTEM
This oven is designed with a hot air heating system
where food is not directly heated by the heating element,
but is heated by forced circulation of the hot air produced
by the heating element. The air heated by the heating
element is circulated through the convection passage
provided on the outer casing of the oven cavity by means
of the convection fan which is driven by the convection
motor. It then enters the inside of the oven through the
vent holes provided on the left side of the oven. Next,
the hot air heats the food on the turntable and leaves the
oven cavity through the vent in the center of the oven
cavity left side wall. Without leaving the oven, this hot
air is reheated by the heating element, passes through
the convection passage and enters the inside of the oven
cavity again, in a continuing cycle.
In this way, the hot air circulates inside the oven cavity to
raise its temperature and, at the same time, comes into
contact with the food being cooked.
When the temperature inside the oven cavity reaches
the selected temperature, the heating element is
de-energized. When the temperature inside the oven
cavity drops below the selected temperature, the heating
element is energized again. In this way, the inside of the
oven cavity is maintained at approximately the selected
temperature.
When the convection time reaches 0, the heating element
is de-energized and the convection fan stops operating
and the oven shuts off.
HEATING ELEMENT
The heating element is located at the left side of the oven
cavity. It is intended to heat the air driven by the
convection fan. The heated air is kept in the oven and
force-circulated and reheated by the heating element.
THERMISTOR
The thermistor is a negative temperature coefficient type.
The temperature in the oven cavity is detected through
the resistance of the thermistor, and then the control unit
causes the heater relay to operate, thus the current to the
heating element is turned ON/OFF.
OVEN THERMAL CUT-OUT
The thermal cut-out located on the side of the steam duct
is designed to prevent damage to the unit if the foods in
the oven catch fire due to over heating produced by
improper setting of cooking time or failure of control unit.
Under normal operation, the thermal cut-out remains
closed. However, when abnormally high temperatures
are reached within the oven cavity, the thermal cut-out
will open at 302°F (150°C) causing the oven to shut
down. When the thermal cut-out has cooled, the thermal
cut-out closes at 266°F (130°C)
CONVECTION THERMAL CUT-OUT
The thermal cut-out, located on the left side of thermal
protection plate (left), is designed to prevent damage to
the heater unit if an over heated condition develops in the
tube due to cooling fan failure, obstructed air ducts, dirty
or blocked air intake, etc. Under normal operation, the
thermal cut-out remains closed. However, when
abnormally high temperatures are reached within heater
unit, the thermal cut-out will open at 302°F (150°C)
causing the oven to shut down. When thermal cut-out
has cooled, the thermal cut-out closes at 266°F (130°C)
MAGNETRON THERMAL CUT-OUT
The thermal cut-out located on the waveguide is
designed to prevent damage to the magnetron if an over
heated condition develops in the magnetron due to
cooling fan failure, obstructed air guide, dirty or blocked
air intake, etc. Under normal operation, the thermal
cut-out remains closed. However, when abnormally high
temperatures are reached within the magnetron, the
thermal cut-out will open at 257°F (125°C) causing the
oven to shut down. The magnetron thermal cut-out is not
reset at room temperature.
2-9
Operation