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12
Oven Settings and Functions
Self-Clean (All models except French Door upper/single oven)
The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto
the oven interior. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits.
An integral smoke eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. When the oven has cooled, remove any ash from
oven surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and the temperature control on 200°F (93.3°C), warm air is
circulated by a motorized fan in the rear of the oven. Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits growth of microorganisms
and retards the activity of enzymes. It is important to remember that dehydration does not
improve the quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and the temperature control off, air is circulated by a
motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food
without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the
oven for more than two hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
Proofing
(French Door model only)
This setting is designed for allowing yeast dough to rise to a temperature between 85°F
(29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best when the temperature is
between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough, cover the
bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to
“PROOF”. Turn Temperature control until the oven light comes on (typically around 200
degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F
regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When
you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation
remains, the dough has risen enough.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Steam Clean (French Door model only)
The Steam Clean feature is designed for light oven cleaning. Turn the oven function
selector to “STEAM CLEAN” and the temperature control to “CLEAN”. A complete Steam
Clean cycle will take a total of 20 minutes.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
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