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31
Broiler Operation
According to the United Sates Department of Agriculture: DO NOT hold foods at temperatures
between 40ºF to 140ºF more than 2 hours. Cooking raw foods below 275ºF is not recommended.
Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials
such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide
poisoning.
Aluminum foil lining may also trap heat, causing a fire hazard.
12.
Oven Function
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom of the oven
cavity. Heat is then circulated by natural airflow. This is a traditional bake setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen until it glows.
The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in
juices.
Convection Bake
The oven convection fan circulates and distributes the heat in the oven for faster and even cooking.
Convection cooking allows you to bake more items on multiple racks.
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