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12
Oven Settings and Functions
Self-Clean (All models except French Door upper/single oven)
The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring
food baked onto the oven interior. During this cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral smoke eliminator reduces odors associated 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.
Convection Dehydrate
With the selector set to TruConvec and the temperature control on 200°F
(93.3°C), warm air is circulated by a motorized fan in the rear of the oven. Over
a period of time, the water is removed from the food by evaporation. Removal
of water inhibits growth of microorganisms and retards the activity of enzymes.
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 TruConvec and the temperature control off, air is
circulated by a motorized fan in the rear of the oven. The fan accelerates
natural defrosting of the food without heat. To avoid sickness and food waste,
do not allow defrosted food to remain in the oven for more than two hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
Proofing
(French Door model only)
This setting is designed for allowing yeast dough to rise to a temperature
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best
when the temperature is between 85°F (29°C) and 100°F (38°C). To make
sure the dough is warm enough, cover the bowl loosely with plastic wrap
and/or cloth towel. Turn the oven function selector to “PROOF”. Turn
Temperature control until the oven light comes on (typically around 200 degrees on the knob setting). Note
that the Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature
the knob is set at. Place the bowl on the center rack of the oven and close door. When you think the dough
has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the
dough has risen enough.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Steam Clean (French Door model only)
The Steam Clean feature is designed for light oven cleaning and works best
if used as soon as possible after spills occur. If spills are allowed to dry in
the oven, they will be more difficult to remove. Turn the oven function
selector to “STEAM CLEAN” and the temperature control to “CLEAN”. A
complete Steam Clean cycle will take a total of 20 minutes.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Product Controls
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