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English 25
Gas oven
Convection roasting • Good for larger, tender cuts of meat, uncovered.
• For best performance, place a broiler pan and grid under
the meat or poultry. The pan catches grease spills and
the grid prevents grease spatters.
• Heated air circulates over, under, and around the food.
Meat and poultry are browned on all sides as if they
were cooked on a rotisserie.
Broiling
Broiling uses the oven broil burner at the top of the oven to cook and brown food.
Meat or sh must be put on a broiling grid in a broiling pan. Preheating for
5 minutes before broiling is recommended.
NOTE
• Use the Broil Rack for the best results.
• Use the Broil LO for poultry or thick cuts of meat to prevent overbroiling.
• Use caution when you open the oven door to turn over the food. The air escaping
from the oven will be very hot.
• This oven is designed for closed door broiling. While broiling, keep the door
closed.
• Only open the door to put food in, turn food over, or take food out.
Convection cooking
The convection fan at the back of the oven circulates hot air evenly throughout the
oven cavities so that food is evenly cooked and browned in less time than with
regular heat.
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NOTE
• When using convection cooking, always preheat the oven for the best results.
• When you have nished cooking, the cooling fan will continue to run until the
oven has cooled down.
• For performance reasons, the convection fan may be turned on or off during the
operation.
Convection baking • Ideal for foods being cooked using multiple racks.
• Good for large quantities of food.
• Provides the best performance for cookies, biscuits,
brownies, cupcakes, cream puffs, sweet rolls, angel food
cake, and bread.
• Cookies bake best when cooked on at cookie sheets.
• When convection baking using a single rack, place the rack
in rack position 3 or 4. (In Twin mode, position A or 1.)
• When convection baking using two racks, place the racks
in positions 3 and 5 (cakes, cookies).
• The oven automatically adjusts the temperature for
convection baking.
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