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English 29
Operating the oven
Cooking mode
Turn the Upper or Lower oven mode knob to select the cooking mode. Set the
temperature using the Upper or Lower oven Temp knob, the numeric pad, or the
wheel picker. See Setting the Temperature on pages 21 and 22 and Basic Baking
and Broiling Instructions starting on page 31.
Mode
Temperature range Single oven *Twin oven
Temp
probe
No
preheat
Single oven *Twin oven Upper Lower Upper Lower
Bake
175 °F (80 °C) -
550 °F (285 °C)
175 °F (80 °C) -
480 °F (250 °C)
O O - O O -
Broil L0 / HI L0 / HI O O O - - -
Convection
Bake
175 °F (80 °C) -
550 °F (285 °C)
175 °F (80 °C) -
480 °F (250 °C)
O O O O O O
Convection
Roast
175 °F (80 °C) -
550 °F (285 °C)
175 °F (80 °C) -
480 °F (250 °C)
O O O - O O
Steam Bake
230 °F (110 °C) -
550 °F (285 °C)
230 °F (110 °C) -
480 °F (250 °C)
O - O - - -
Steam
Roast
230 °F (110 °C) -
550 °F (285 °C)
230 °F (110 °C) -
480 °F (250 °C)
O - - - - -
Conv.broil
175 °F (80 °C) -
550 °F (285 °C)
- - O - - - -
Bread Proof **None - O O - - - -
Keep Warm **None - O O - - - -
O = Available - = Not Available
* To use the twin ex oven functionality, you must insert the divider into the
upper oven and divide it into an upper and lower compartment. See page 40.
** None means that a factory set temperature is applied for the best performance.
You cannot adjust this temperature.
Mode Instruction
Bake
• Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven rst.
• Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Broil
• Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, sh, and poultry up
to 1 inch thick.
• Always preheat the oven for 5 minutes before broiling.
• See the Broiling recommendation guide section starting on
page 30.
Convection
Bake
• Convection Bake uses a fan to circulate the oven’s heat evenly
and continuously within the oven.
• This improved heat distribution allows for even cooking and
excellent results while using multiple racks at the same time.
• Breads and pastries brown more evenly.
Convection
Roast
• Convection Roast is good for cooking large tender cuts of
meat, uncovered. The convection fan circulates the heated air
evenly over and around the food.
• Meat and poultry are browned on all sides as if they were
cooked on a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
Steam Bake
• Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
improving texture and avor.
• See the Steam cook recommendation guide section starting
on page 31.
NV51K7770D_AA_DG68-00856A-01_EN+MES+CFR.indb 29 8/24/2016 12:01:26 PM
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