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ELECTRIC OVEN
BOTTOM BAKE
Heat from lower element only.
Use this setting at low temperatures for slow-cooking
casseroles, custards or for warming plates. Use at high
temperatures for cooking sweet and savory pastry tarts.
Use at high temperatures for cooking sweet and savory
pastry tarts.
Use the same rack position as BAKE mode.
UPPER BAKE
Heat from upper element only.
Use this setting for browning and reheating dishes such as
lasagne, moussaka and cauliflower cheese.
The up Bake mode is best for baking on one rack.
•
Standard bake, level 3 or 4
•
Tall items, level 3
•
Pies, level 4 or 5 to ensure the top of the crust is done
without over-browning the bottom.
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℉).
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CONVECTION BAKE
Heat from bake burner and airflow convection with fan.
Cooking with convection has several advantages. In the
convection system, two fans in the back of the oven move
heated air evenly around the cavity, eliminating hot and
cold spots and ensuring temperature is even. Multiple
dishes can be cooked at the same time on different levels,
without having to rotate the pans. For convection, use
shallow bakeware to reduce heat shadows.
Food cooked uncovered will brown evenly and form a nice
crust. Food placed in covered bakeware or delicate
custards do not benefit from convection cooking.
Preheat the oven as for BAKE and turn the function knob to
'CONVECTION' before placing the food in the cavity.
•
Single rack: use the same rack position as bake
•
2 racks: use level 2 and 4
•
3 racks : use level 1, 3, 5.
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.
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.
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Troubleshooting
