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E19
OVEN USE
COOKING WITH CONVECTION
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity. As the
temperature gradually rises and falls, gentle air currents are
produced within the oven. This natural convection tends to be
inefcient because the currents are irregular and slow.
CONVENTIONAL CONVECTION
Bake Element and Broil Element
ADVANTAGES OF CONVECTION
COOKING
• Baking on multiple racks saves time and provides even
cooking results in food
• Prepares whole meals at once with no avor transfer
• Requires no specialized bakeware
• Dehydrates herbs, fruits and vegetables
• Saves time and energy
• Convection broiling allows for extraordinary grilling with
thicker cuts of food
OVEN OPERATION SYMBOLS
FUNCTION ICON
DEFAULT TEMP.
Bake 350 ˚F
Broil Hi
590 ˚F
Broil Low
550 ˚F
Pizza
400 ˚F
Air Fry
400 ˚F
Convection Bake
350 ˚F
Convection Roast
350 ˚F
War m
150 ˚F
Proof
No default
temperature
Steam Clean
No default
temperature
Self Clean
790 ˚F
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