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7
Convection Broil
Exactly the same as regular broiling with additional
benefit of air circulation by the motorized fan in the
rear of the oven. The cool air is quickly replaced-
improving the already high performance of the
broil element. Especially useful for broiling thick
cuts of meat.
Convection Dehydrate
With the selector set to TruConvec
TM
and the tem-
perature control on 150°F, warm air is circulated by
a motorized fan in the rear of the oven. Over a pe-
riod of time, the water is removed from the food
by evaporation. Removal of water inhibits growth
of microorganisms and retards the activity of en-
zymes. It is important to remember that dehydration does not improve the
quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to convection cook and the
temperature control off, air is circulated by a mo-
torized fan in the rear of the oven. The fan acceler-
ates natural defrosting of the food without heat. To
avoid sickness and food waste, do not allow de-
frosted food to remain in the oven for more than
two hours.
Self-Clean
This oven features a pyrolytic self-cleaning cycle.
During this cycle, the oven reaches elevated tem-
peratures in order to burn off soils and deposits.
An integral smoke eliminator reduces odors asso-
ciated with the soil burn-off. A powder ash residue
is left in the bottom of the oven after completion of
the self-clean cycle. When the oven has cooled, remove any ash from oven
surfaces with a damp sponge or cloth.
6
Basic Functions of Your Oven
Two-Element Bake
Full power heat is radiated from the bake element
in the bottom of the oven cavity, and supplemen-
tal heat is radiated from the broil element. This
function is recommended for single rack baking
and roasting.
Convection Bake
Exactly the same as regular baking with the addi-
tional benefit of air circulation. The heated air is cir-
culated by the motorized fan in the rear of the
oven. It provides more even heat distribution
throughout the oven cavity for all uses. Multiple
rack use is possible for the largest baking jobs.
When roasting, cool air is quickly replaced-searing meats on the outside and
retaining more juices and natural flavor on the inside with less shrinkage.
TruConvec
TM
The rear element only operates at full power. There
is no direct heat from the bottom or top elements.
Air in the oven cavity is circulated by the fan for
even heating.Use this setting for foods which re-
quire gentle cooking such as pastries, souffles,
yeast breads, quick breads and cakes. Use this
function for single rack baking, multiple rack baking, roasting, and prepara-
tion of complete meals.
Broil
In Maxi-Broil heat is radiated from both broil ele-
ments, located in the top of the oven cavity, at full
power. Broiling speed is determined by the dis-
tance between the foods and the broil elements.
For "fast" broiling, food may be as close as 2
inches to the broil element or on the top rack.
"Fast" broiling is best for meats where "rare to medium" doneness is desired.
The Mini-Broil setting is designed for "slow" broiling. Only the center broil
element operates for partial power. For "slow" broiling, allow about 4 inches
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.
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