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en-us Familiarizing yourself with your appliance
14
2
Touch keys Touch keys are touch sensitive areas. You only have to press on the keys lightly to
operate them. The touch keys will not work if you press several of them at once,
such as when cleaning them.
3
Numeric keypad Used for entering numeric values, such as timer values.
Basic features
Here you can find information on the basic operating fea-
tures of your oven.
Touch key Function
Oven Clear/
Off
Clear entered value / turn appliance off
Enter Confirm entered values / Start heating
mode
Settings Access the basic settings
Touch key Function
Panel Lock Activate or deactivate the panel lock
is displayed.
Oven Light While the oven door is closed, press the
oven light keypad to turn the light on and
off. When the oven door is opened, the
oven light will automatically turn on.
During self clean the oven light cannot be
turned on.
Warming
Drawer
Activating the warming drawer
Heating modes and functions
Here you can find a list of heating modes and other features of your appliance.
This User Manual covers several models. Your model may have some but not all of the features or displays listed.
Touch key/Dis-
play
Display
symbol
Heating mode/func-
tion
How it works and what it is used for
Bake Bake Cooks with dry, heated air.
For a variety of foods, such as cakes, cookies, pastries,
quick breads, quiche and casseroles.
→
"How to use bake mode", Page22
Conv Bake Convection bake Similar to bake, but air is circulated by a fan at the back of
the oven. Best for baked goods such as cakes, cornbread,
pies, quick breads, tarts, and yeast breads.
→
"How to use convection bake mode", Page22
Conv Multi-Rack Multi-rack convection /
true convection
Well suited for cooking individual serving-sized foods such
as cookies and biscuits. It is also good for cooking on multi-
ple racks (2 or 3) at the same time. Baking cookies is possi-
ble on 6 racks simultaneously.
→
"How to use convection multi-rack/true convection
mode", Page22
Broil Broil high intensity
Broil low intensity
Use for tender cuts of meat 1'' (2.5mm) or less thick, poul-
try, browning bread and casseroles.
Conv Broil Convection broil Combines intense heat from upper element with fan circu-
lation.
Use for tender cuts of meat more than 1'' (2.5mm) thick,
poultry and fish. Not for browning.
→
"How to use convection broil mode", Page23
Press More Modes to access this mode.
Warm Warm Maintains a low temperature in order to keep food hot.
Best for baked goods such as cakes, cornbread, pies,
quick breads, tarts, and yeast breads.
→
"How to use warm mode", Page23
Press More Modes to access this mode.
Roast Roast Best suited for meats, poultry, less tender cuts of meats
and roasting vegetables.
→
"How to use roast mode", Page22
Press More Modes to access this mode.
Conv Roast Convection roast Uses intense heat and air circulated by a fan.
Use for tender cuts of meat and poultry and roasting veg-
etables. Meats are more juicy and moist than results with
roast mode.
→
"How to use convection roast mode", Page23
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