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Temperature Control
Both ovens share the temperature control. To use this feature, select the upper or lower oven, and then set the desired
temperature. The controls can be set at any temperature from 150° F (65.6° C) to 550° F (287.8° C).
Electronic Keypad Entry
Both ovens share the electronic keypad entry. The alphanumeric keys can be used to program and control all oven
functions.
Oven Function Selector Control
Both ovens offer 14 separate cooking modes from which you can choose the
one that best meets your cooking needs.
Bake
When using this function, full-power heat is radiated from the bake element in
the bottom of the oven cavity, while supplemental heat is radiated from the broil
element. This function is recommended for single-rack baking. Use this setting
for baking, roasting, and casseroles.
Broil
This function is a dry-heat cooking method, using direct or radiant heat on three
different settings: low, medium and high. The distance between the foods and
the broil elements determines broiling speed. This function is recommended for
small, individualized cuts, such as steaks, chops and patties.
TruConvec™
With this function, only the rear element operates at full power. There is no
direct heat from the bottom or top elements, and the motorized fan in the rear
of the oven circulates for even heating. Use this setting for foods that require
gentle cooking, such as pastries, soufflés, yeast breads, quick breads, and
cakes. This setting produces breads, cookies, and other baked goods with an
even texture and golden crusts. No special bakeware is required. Use this
function for single-rack baking, multiple-rack baking, roasting, and preparation
of complete meals. This setting is also recommended when preparing large
quantities of baked goods at one time.
Convection Bake
With this function, the bottom element operates at full power, and the top broil
element operates at supplemental power. The motorized fan in the rear of the
oven circulates heated air, providing a more even heat distribution. This even
circulation of air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. A major benefit
of convection baking is the ability to prepare food in larger quantities using
multiple racks. When roasting using this setting, cool air is quickly replaced,
searing meats on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. With this heating method, foods can be baked and
roasted at the same time with minimal taste transfer, even when different dishes
are involved, such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food. Use this setting for baking and roasting.
Bake
Broil
Touch Pad Functions
7
TruConvec
TM
convection bake
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