Loading ...
Loading ...
Loading ...
11
To Remove Roll-out Rack
1. Push the sliding shelf in completely so that it is closed and
engaged with the slide rails.
2. Using 2 hands, gently pull the rack and the slide rails at the
same time to the “V” cutout. Angle the rack so that the front is
higher than the back, and gently pull rack past “V” cutout and
then out of the oven.
To avoid damage to the sliding shelves, do not place more than
25 lbs (11.4 kg) on the rack.
Do not clean the roll-out rack in a dishwasher. It may remove the
rack’s lubricant and affect its ability to slide.
See the “General Cleaning” section for more information.
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance. Follow manufacturer's directions for using a meat
thermometer.
Oven Vent(s)
The oven vent(s) should not be blocked or covered since they
allow the inlet of fresh air into the cooling system. Also, the
bottom vent should not be blocked or covered since it allows the
inlet of fresh air into the cooling system and the outlet of hot air
from the cooling system. Blocking or covering vents will cause
poor air circulation, affecting cooking, cleaning and cooling
results.
Cooking Functions
The Home Tab allows for easy access to the Most Used Modes,
Gourmet Guides, Probe, and My Creations.
1. Touch the MODES tab to move to the Modes menu.
2. From the Modes menu, select one of the following options:
Bake, No Preheat 1-rack Cooking, Broil, Keep Warm,
Convect Bake, Convect Bake Rapid Preheat, Convect Broil,
Convect Pastry, Convect Roast, Convect Slow Roast, True
Convect, and Proof.
3. Touch the Temperature tab to move to the Temperature
screen.
4. The default temperature and its range is shown in the
following table. To change the temperature, move the slider to
enter a desired cooking temperature or touch the -5ºF (-1ºC)
or +5ºF (+1ºC) buttons.
5. (Optional) For cook timer, enter a cooking length using the
on-screen number keyboard to set a timer to alert you when
cooking ends. The time length may not exceed 12 hours. See
“Cook Timer” section for additional information.
6. (Optional) To keep food warm after cooking ends, turn Keep
Warm ON. See the “Keep Warm” section for additional
information.
7. (Optional) To set a delayed start, touch DELAY START and set
the desired time. See the “Delay Start” section for additional
information.
8. Press START to begin cooking.
9. Press CANCEL OVEN (CANCEL UPPER or CANCEL LOWER,
on double models) to turn off the oven.
A. Sliding shelf
B. Slide rails
C. Rack
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double oven
G. Bottom vent
Double Oven
D. Upper oven
E. Oven vent
F. Lower oven
G. Bottom vent
B
A
C
E
D
F
B
A
C
G
Mode Default
Temperature
Range
Bake 350°F (177°C) 170-550°F (77-288°C)
No Preheat 1-rack
Cooking
350°F (177°C) 170-550°F (77-288°C)
Broil 550°F (288°C) 450-550°F (232-238°C)
K. Warm 170°F (77°C) 150-200°F (66-93°C)
Cvt. Bake 325°F (163°C) 170-550°F (77-288°C)
Cvt. Bake Rapid
Preheat
325°F (163°C) 170-550°F (77-288°C)
Cvt. Roast 325°F (163°C) 170-550°F (77-288°C)
Cvt. Broil 550°F (288°C) 450-550°F (232-238°C)
Cvt. Slow Roast 4h 275°F (135°C) 250-300°F (120-150°C)
Cvt. Slow Roast 8h 225°F (107°C) 200-250°F (93-120°C)
Cvt. Slow Roast
12h
185°F (85°C) 170-225°F (77-107°C)
Cvt. Pastry 325°F (163°C) 170-550°F (77-288°C)
True Convect 325°F (163°C) 170-550°F (77-288°C)
Proof 100°F (38°C)
Loading ...
Loading ...
Loading ...