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Operation
Oven Vent (ranges only)
• Do not block the ducts at the rear of the range when cooking in the oven. It is important that the ow of hot air from
the oven and fresh air into the oven burner never be interrupted. Avoid touching the vent opening or nearby surfaces
during oven or broiler operation – they may become hot.
Oven Operation (ranges only)
Oven Function
Natural Airow Bake occurs when heat is transferred into the oven from the bake burners in the bottom of the oven
cavity. Heat is then circulated by natural airow. This is a traditional bake setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen until it glows. The glowing screen
produces the infrared heat, searing the outside of broiled foods and sealing in juices.
Convection Bake
Heat is transferred from the bake burners in the bottom of the oven cavity to the oven cavity itself. The convection fan in
the rear of the oven then circulates it. This convection process provides more even heat distribution throughout the oven
cavity.
Multiple rack use is possible for the large baking jobs. Convection cooking is faster, can be accomplished at lower
temperatures and provides more even temperatures than regular cooking.
Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using the cover and broiler pan provided,
heated air will be circulated over the around the food being roasted. The heated air seals in juices quickly for a moist and
tender product, while at the same time creating a rich golden brown exterior. When convection roasting, it is important
that you use the broiler pan for best convection roasting results. The pan is used to catch grease spills and has a cover to
prevent grease splatters.
Convection Defrost
With temperature control off, the motorized fan in the rear of the oven circulates air. The fan accelerates natural defrosting
of the food without heat. To avoid illness and food waste, do not allow defrost food to remain in the oven for more than two
hours without being cooked.
Convection Dehydrate
With the temperature control on 175°F, warm air is radiated from the bake burners in the bottom of the oven cavity and
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.
WARNING:
Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum
foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning.
Aluminum foil lining may also trap heat, causing a fire hazard. Do not use Aluminum Foil on any porcelain surface.
Doing so will cause damage to the porcelain, affecting the life of the porcelain.
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