ZTDX1FPSNSS OWNER'S MANUAL

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14 49-2000712 Rev. 3

COOKING MODES

Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.

Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform

differently than the oven it is replacing.

Baking and Roasting Modes

Select a mode for baking and roasting based on the type

and quantity of food you are preparing. When preparing

baked goods such as cakes, cookies, and pastries always

preheat the oven first. Follow recipe recommendations for

food placement. If no guidelines are provided, center food

in the oven.

Traditional Bake

The traditional bake mode is intended for single rack

cooking. This mode uses heat primarily from the lower

element but also from the upper element to cook food. To

use this mode press Bake, enter a temperature, and then

press Start. Preheating is generally recommended when

using this mode.

Convection Bake with Direct Air

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cooking. This mode uses heat from the lower element

and also the upper and rear elements, along with air

movement directly down from the top of the oven to

enhance evenness. Your oven is equipped with Auto

Recipe Conversion, so it is not necessary to convert the

temperature when using this mode. To use this mode

press Bake under Convection, enter a temperature, and

then press Start. Preheating is generally recommended

when using this mode.

Convection Bake Multi Rack

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baking on multiple racks at the same time. This mode uses

heat primarily from the rear element but also heat from

the upper and lower elements, along with air movement

from the convection fan to enhance cooking evenness.

Your oven is equipped with Auto Recipe Conversion, so

it is not necessary to convert the temperature when using

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racks than what would be expected for a single rack. To

use this mode press Bake Multi Rack under Convection,

enter a temperature, and then press Start. Always preheat

when using this mode.

Convection Roast with Direct Air

The Convection Roast mode is intended for roasting

whole cuts of meat on a single rack. This mode uses

heat from the lower, upper, and rear elements along with

air movement directly down from the top of the oven

to improve browning and reduce cooking time. It is not

necessary to convert temperature. Check food earlier

than the recipe suggested time when using this mode,

or use the probe. To use this mode press Roast under

Convection, enter a temperature, and then press Start. It

is not necessary to preheat when using this mode.

Broiling Modes

Always broil with the door closed. The broil element in this

oven is very powerful. Monitor food closely while broiling.

Use caution when broiling on upper rack positions as

placing food closer to the broil element increases smoking,

spattering, and the possibility of fats igniting. Broiling on

rack position 6 is not recommended.

Try broiling foods that you would normally grill. Adjust

rack positions to adjust the intensity of the heat to the

food. Place foods closer to the broil element when a

seared surface and rare interior is desired. Thicker foods

and foods that need to be cooked through should be

broiled on a rack position farther from the broiler or by

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performance, center food below the broil heating element.

Traditional Broil Hi

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of meat and/or foods you prefer less done on the interior.

To use this mode press Broil, select High, and then press

Start. It is not necessary to preheat when using this mode.

Traditional Broil Lo

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the upper element to cook food thoroughly while also

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of meat and/or foods that you would like cooked all the

way through. To use this mode press Broil, select Low,

and then press Start. It is not necessary to preheat when

using this mode.

USING THE OVEN

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OWNER'S MANUAL - Page 14