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10
Oven Settings and Functions
Convection Roast*
The convection element runs in conjuction with the inner and
outer broil elements.The reversible convection fan runs at a
higher speed in each direction.This transfer of heat (mainly from
the convection element) seals moisture inside of large roasts. A
time savings is gained over existing, single fan convection roast
modes. Use this setting for whole turkeys, whole chickens, hams,
etc.
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Product Controls
Convection Broil*
The top element operates at full power. This function is exactly
the same as regular broiling with the additional benefit of air
circulation by the motorized fan in the rear of the oven. Smoke is
reduced since the airflow also reduces peak temperatures on the
food. Use this setting for broiling thick cuts of meats.
*This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high
fan speed. This is normal.
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
High-Broil
Heat radiates from both broil elements, located in the top of the
oven cavity, at full power. The distance between the foods and the
broil elements determines broiling speed. For "fast" broiling, food
may be as close as 2 inches (5 cm) to the broil element. "Fast"
broiling is best for meats where "rare to medium" doneness is
desired. Use this setting for broiling small and average cuts of
meat.
Low-Broil
This mode uses only a fraction of the available power to the inner broil
element for delicate top-browning. The inner broil element is on for
only part of the time. Use this setting to gently brown meringue on
racks 3 or 4 in 3-4 minutes.
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Medium-Broil
Inner and outer broil elements pulse on and off to produce less
heat for “slow” broiling. Allow about 4 inches (10 cm.) between
the top surface of the food and the broil element. "Slow" broiling
is best for chicken and ham in order to broil food without over-
browning it. Use this setting for broiling small and average cuts of
meat.
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
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