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MODE BEZEL PRESET RANGE PROBE USES
CONVECTION
CONV
325°F 170 – 550°F
•
Uniform air movement makes it possible to
multi-level rack cook with even browning.
CONVECTION BAKE
BAKE
375°F 170 – 550°F
•
Ideal for pie baking.
CONVECTION ROAST
ROAST
325°F 170 – 550°F
•
Perfect for roasting tender cuts of beef, lamb,
pork, and poultry.
CONVECTION BROIL
BROIL
Br1
Br2
Br3
550°F
450°F
350°F
Shortens broiling times for thicker cuts of meat,
fish, and poultry. Utilize two-piece broiler pan
and always broil with oven door closed.
BAKE
BAKE 350°F 170 – 550°F
•
Best for single-rack cooking, primarily baked
foods. Use for standard recipes.
ROAST
ROAST 350°F 170 – 550°F
•
Best for roasting less tender cuts of meat, such
as chuck roasts and stew meat that should be
covered.
BROIL
BROIL Br1
Br2
Br3
550°F
450°F
350°F
Best for broiling meats, fish and poultry pieces
up to 1” thick. Utilize two-piece broiler pan and
always broil with oven door closed.
BAKE STONE
STONE 400°F 170 – 550°F
•
Baking on a ceramic stone. Great for pizza and
bread. Bake stone accessory required. 30” and
36” ovens only.
PROOF
PROOF 85°F 85 – 110°F
•
Ideal for proofing, or rising bread dough. 18”
oven only.
DEHYDRATION
CONV
135°F 110 – 160°F Dry a variety of fruits, vegetables, and meats.
Accessory racks required.
SELF-CLEAN
CLEAN Oven heats to an extremely high temperature to
allow food soil to burn off.
COOKING MODE GUIDE
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