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ELECTRIC OVEN
PIZZA
Heat from lower bake element and circular element and
airflow convection with fan.
Use for cooking pizza, pastry or flat breads to get a
perfectly cooked base.
Use level 3 or level 2 to ensure the bottom of the crust is
done.
BROIL
Heat from the broil element only.
The BROIL setting creates intense heat from the top of the
cavity. The broil mode is effective when food is placed on
upper racks.
•
Beef steaks, ground meat patties, and lamb chops 1
inch or less: level 6.
•
Meat 1 inches or more thick, fish, poultry, pork chops,
ham steaks 1 inch or more: level 5.
•
Browning food: level 6 (no longer than 15 mins).
CONVECTION BROIL
Heat from broil element and air flow convection with fan.
Use this setting for browning and cooking evenly food on all
sides, including bottom. Also recommended for food that is
too delicate to turn over such as fish. The fan circulates hot
air around the food helping to cook it all the way through.
The degree of browning on each side might be different.
The conv broil mode must be used on one rack,
•
sausages and chicken portions: level 5 or 6
•
foods with high water content such as bacon and chops:
level 5 or 6 (door closed 400℉).
CONVECTION
Heat from the convection element and airflow convection
with fan.
Use this mode for most recipes being careful at calibrating
the time. Less time is usually required to reach the desired
result when using convection. The temperature is kept
uniform throughout the oven, which is particularly suitable
for baking on several levels or for batch cooking.
•
Single rack: use the same rack position as bake
•
2 racks: use level 3 and 5
•
3 racks: use level 2, 4, 6.
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CLEAN
Heat from upper and lower element.
Use this setting for cleaning the oven with a pyrolitic self-
cleaning cycle.
Turn the temperature knob to clean (see chapter SELF-
CLEANING).
SPECIAL FUNCTIONS/MORE
DEHYDRATE
Heat from lower element and air flow convection with fan.
Use this setting for dehydrate food, flowers, vegetables
(about 120℉).
Turn the temperature knob to 0-99℉.
Use level 2 or 3.
PROOFING
Heat from lower element.
Use this setting to maintain the warm, needed for proofing
yeast (about 120℉). It is best to start with a cool oven when
using the proofing function.
Turn the temperature knob to 100-199℉.
Use level 2 or 3.
WARMING
Heat from lower element.
Use this setting to keep warm the food at the temperature
of about 170℉.
Turn the temperature knob to 200-299℉.
Use level 2 or 3.
AIR FRY
Heat from broil element and air flow convection with fan.
Use this setting for air fry.
Set the desired temperature according with the recipe (from
300℉ to 500℉) One reached the settled temperature place
the tray with the food in the oven.
Food may be to be removed early and should be checked
at minimum recommended time to avoid overcooking/
browning.
Use level 4.
To get best results use the air fry tray supplied with the
range and arrange the food in single layer.
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