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Cooking Guide and Tips (continued)
You may nd that your new oven cooks differently than the old one. Take a few weeks to get comfortable and familiar
with your new oven. Do not use thermostats such as those found in grocery stores to check your oven temperatures.
These thermostats may vary by 40° F (4° C) or more.
Temperature Operating Ranges
Important: Entering a temperature outside the range given for an applicable cooking mode will result in an error
message.
Mode Default
Temperature
Temperature
Set Range
Best Used For
Bake 350°F (177°C) 100°F — 500°F (38°C — 260°C) Single rack cooking, baked goods, and casseroles
Convect Bake 350°F (177°C) 100°F — 500°F (38°C — 260°C) Pies and pastries
Roast 375°F (191°C) 100°F — 500°F (38°C — 260°C) Pork shoulder, chuck roast, beef tips and ank steak
Convect Roast 375°F (191°C) 100°F — 500°F (38°C — 260°C) Beef, pork, poultry and lamb
Convect 325°F (163°C) 100°F — 500°F (38°C — 260°C) Multi-rack cooking (cookies and baked goods)
Broil HIGH (550°F, 288°C) 350°F — 550°F (178°C — 288°C) Meats, sh and poultry
Proof 95°F (35°C) and
120°F (49°C)
95°F — 135°F (35° C — 57°C) Bread dough and pizza dough
Dehyd 105°F (41°C) and
155°F (68°C)
95° F — 160° F (35° C — 71° C) Vegetables, fruits, herbs, aromatics and meats for
drying/jerky
Probe None 100° F — 200° F (38° C — 93° C) Beef, pork, poultry, lamb, chops, tenderloins, seafood
and casseroles
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