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13
EN
Roast
Used for cooking a variety of meats and
poultry. Food will be tender and juicy on
the inside and well-roasted on the outside.
Note: Includes automatic preheat (see
page 14).
Food tray at
low position
150°–400°F /
65°–205°C
1 min–6 hr
Broil
Used for cooking open-faced sandwiches,
thin cuts of meat (such as bacon), poultry,
fish, sausages, and vegetables.
Can also be used to brown the tops of
casseroles, gratins, and desserts.
Note: Includes automatic preheat (see
page 14).
Food tray at
top position
150°–450°F /
65°–230°C
1 min–2 hr
Cookies
Used for baking cookies and other
baked treats.
Note: Includes automatic preheat (see
page 14).
Food tray or
wire rack at
mid position
150°–450°F /
65°–230°C
1 min–2 hr
Rotisserie
Used for rotating roasts. Ideal for a whole
chicken.
Note: Requires food tray in low rack
position to collect drippings.
Rotisserie slots 150°–400°F /
65°–205°C
1 min–6 hr
Dehydrate
Used to evenly dry out foods without
cooking. Ideal for drying fruit or vegetable
chips.
Wire rack at
mid position
105°–180°F /
40°–80°C
30 min–24
hr
Ferment
Used to precisely hold low temperatures,
providing an ideal environment for
proofing bread, rolls, pizza, and dough.
Can also be used for making yogurt.
Food tray or
wire rack at
low position
85°–115°F /
30°–45°C
30 min–12 hr
Warm
Used to keep food warm. Maintains food at
the recommended temperature to prevent
bacterial growth (160°F / 70°C or above).
Food tray or
wire rack at
low position
140°–230°F /
60°–100°C
1 min–12 hr
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