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Operating the oven
Cooking mode
Turn the Upper or Lower oven mode knob to select the cooking mode. Set the
temperature using the Upper or Lower oven Temp knob, the numeric pad, or the
wheel picker. See Setting the Temperature on pages 22 and Basic Baking and
Broiling Instructions starting on page 31.
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)
Pure convection
175 °F (80 °C) - 550 °F (285 °C)
Steam Bake
230 °F (110 °C) - 550 °F (285 °C)
Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
Convection Broil
175 °F (80 °C) - 550 °F (285 °C)
Steam Proof
95 °F (35 °C) - 105 °F (40 °C)
Proof
95 °F (35 °C) - 105 °F (40 °C)
Keep Warm
**None
Dehydrate
100 °F (40 °C) - 225 °F (105 °C)
** None means that a factory set temperature is applied for the best performance.
You cannot adjust this temperature.
28 English
Temp probe
Upper
Lower
InstantHeat™
(upper)
O
O
O
-
O
O
-
-
O
O
O
O
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
Broil
to 1 inch thick.
•
Always preheat the oven for 5 minutes before broiling.
•
See the Broiling recommendation guide section starting on
page 30.
•
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
excellent results while using multiple racks at the same time.
•
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
Roast
cooked 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
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