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16
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Heating Modes Menu Conventional Oven
“
Defrost** 100-125°
(40-50°)
For vegetables, meat, fish and fruit.
The moisture gently transfers the heat to the food. The food
does not dry out or lose its shape.
›
Sabbath 100-450°
(40-230°)
Will appear in Heating Modes if enabled in Settings.
See Sabbath Mode section under General Operations Chapter.
*Steam assistance possible with this type of heating in upper oven only (water reservoir MUST be full before
appliance is operated).
**Steam heating mode (water reservoir MUST be full before appliance is operated).
Heating mode Temperature
°F (°C)
Use
‚
True Convection 150-525°
(65-275°)
For baking and cooking small food items on one or more racks.
The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
¶
Convection Bake 150-525°
(65-275°)
Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
ƒ
Bake 150-525°
(65-275°)
For traditional baking and roasting on one level. Especially suit-
able for cakes on multiple racks. Heat is emitted evenly from the
top and bottom.
þ
Convection Roast 150-525°
(65-275°)
Roasting of poultry, larger pieces of meat and vegetables.
Heat is emitted from above and below while the fan distributes
heat evenly around the oven cavity.
Remote Start For starting an oven operation using your mobile device.
Allows for changes to be made in current operation or starting a
new operation.
μ
Rotisserie 175°-550°
(80°-290°)
For roasting poultry and large pieces of meat. Food is slowly
turned on a skewer.
Uses heat radiated from the upper element.
ú
Pizza 150-525°
(65-275°)
For preparing pizza fresh or frozen.
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
‰
Broil 450-550°
(230-290°)
For broiling flat items, such as steaks or hamburgers, for mak-
ing toast, and for cooking au gratin.
The whole area under the broil heating element becomes hot.
‡
Convection Broil 450-550°
(230-290°)
For roasting poultry, whole fish and larger pieces of meat.
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
Clean Modes For selecting available cleaning modes.
More Modes
÷
Speed Convection 150-525°
(65-275°)
For frozen convenience foods.
Heat is emitted from top and bottom while the fan circulates hot
air around the food.
¿
Warm 150-225°
(65-110°)
For keeping cooked food warm.
Œ
Proof 85-110°
(30-45°)
For yeast doughs and sourdough.
Dough will rise considerably more quickly than at room tem-
perature. The surface of the dough does not dry out.
ý
Dehydrate 100-160°
(40-70°)
For drying herbs, fruits and vegetables.
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