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10
Temperature Control
Each oven has a separate temperature control dial and a separate oven function selector. The controls can be
set at any temperature from 200° F (93.3° C ) to 550° F (287.8° C). There are separate settings for broiling and
self-cleaning. Always be sure the controls are in the OFF position when the ovens are not in use.
Interior Oven Light Control
The upper and lower ovens have interior oven lights that are controlled by one switch on the control panel.
Push the switch to turn the interior oven lights on and off.
Two-Element Bake
Full power heat is radiated from the bake element in the bottom of the oven
cavity and supplemental heat is radiated from the broil element. This function is
recommended for single rack baking. Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional baking/ roasting is particularly
suitable for dishes that require a high temperature. Use this setting for baking,
roasting, and casseroles.
OFF
400
200
300
500
BROIL
CLEAN
two-element bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
OVEN
LIGHT
WARNING
FRENCH DOOR MODELS
Make sure control knobs are in proper place before using oven. With the
knobs removed, the LED lights around the knobs are visible and may
cause permanent damage to your eyes. Exposure to LED lights can cause
irreparable harm to the retina of the human eye.
Oven Settings and Functions
TruConvec™
The rear element only operates at full power. There is no direct heat from the
bottom or top elements. The motorized fan in the rear of the oven circulates
air in the oven cavity for even heating. Use this setting for foods that require
gentle cooking such as pastries, souffles, yeast breads, quick breads and
cakes. Breads, cookies, and other baked goods come out evenly textured
with golden crusts. No special bakeware is required. Use this function for
single rack baking, multiple rack baking, roasting, and preparation of
complete meals. This setting is also recommended when baking large
quantities of baked goods at one time.
TruConvec
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Convection Bake
The bottom element operates at full power, and the top broil element
operates at supplemental power. The heated air is circulated by the
motorized fan in the rear of the oven providing a more even heat
distribution. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection baking is the ability to
prepare food in quantity using multiple racks – a feature not possible in a
standard oven. When roasting, cool air is quickly replaced, searing meats on
the outside and retaining more juices and natural flavor on the inside with
less shrinkage. With this heating method, foods can be baked and roasted at
the same time with minimal taste transfer, even when different dishes are
involved, such as cakes, fish or meat. The hot air system is especially
economical when thawing frozen food. Use this setting for baking and
roasting.
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
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