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Oven functions
Oven
Upper
Upper
Microwave
Oven
Single
oven
Single Lower
Lower
Cooking mode
Tap the screen to select the cooking mode.
Set the temperature using the numeric pad or the wheel picker. See Setting the
Temperature on page 47 and Basic Baking and Broiling Instructions starting on
page 47.
Mode
Temperature range
Bake
175 °F (80 °C) - 550 °F (285 °C)
Broil
L0 / HI
Convection Bake
175 °F (80 °C) - 550 °F (285 °C)
Convection Roast
175 °F (80 °C) - 550 °F (285 °C)
Convection
350 °F (175 °C) - 450 °F (230 °C)
Vegetable
Steam Bake
230 °F (110 °C) - 550 °F (285 °C)
Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
Air fry
350 °F (175 °C) - 500 °F (260 °C)
Air Sous Vide
100 °F (40 °C) - 205 °F (95 °C)
Dehydrate
100 °F (40 °C) - 225 °F (105 °C)
Proof
95 °F (35 °C) or 105 °F (40 °C)
Steam Proof
95 °F (35 °C) or 105 °F (40 °C)
Keep Warm
175 °F (80 °C)
Oven Functions
Microwave, Convection, Broil, Speed
Convection, Speed Broil, Air Fry Auto Cook,
Sensor Cook, Auto Cook, Defrost
Bake, Broil, Convection Bake, Convection
Roast, Convection Vegetable, Steam Bake,
Steam Roast, Air-Fry, Air Sous Vide, Keep
Warm, Steam Proof, Proof, Dehydrate,
Smart Control, Clean
Single oven
Temp probe
No preheat
O
O
O
-
O
O
O
O
O
O
O
-
O
-
O
-
O
-
O
-
O
-
O
-
O
-
O = Available
- = Not Available
Mode
Bake is used to cook cakes, cookies, and casseroles. Always
•
preheat the oven first.
•
Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
Bake
•
Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
•
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
•
The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up to
Broil
1 inch thick.
•
Always preheat the oven for 5 minutes before broiling.
•
See the Broiling recommendation guide section starting on
page 44.
•
Convection Bake uses a fan to circulate the oven's heat evenly
-
and continuously within the oven.
Convection
-
This improved heat distribution allows for even cooking and
•
Bake
O
excellent results while using multiple racks at the same time.
O
•
Breads and pastries brown more evenly.
•
Convection Roast is good for cooking large tender cuts of meat,
-
uncovered. The convection fan circulates the heated air evenly
-
over and around the food.
Convection
-
•
Meat and poultry are browned on all sides as if they were cooked
Roast
-
on a rotisserie.
•
The heated air seals in juices quickly for moist and tender results
-
while, at the same time, creating a rich golden brown exterior.
-
-
-
-
Instruction
English 41
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