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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.
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.
Broiler Operation
Note: Door must be closed during broiling operation.
The broil burner is located at the top of the oven. This burner heats the metal screen until it glows. The
glowing screen produces heat, searing the outside of broiled foods and sealing in juices. Broiling is a
method of cooking tender cuts of meat directly under the broiler in the oven.
Oven broiling is done with the oven door closed. It is normal and even necessary to have some smoke
to give the food a broiled flavor.
Setting Broil
The “Oven” selector knob controls the Broil feature. When broiling, heat radiates downward from the
oven broiler for even coverage. The Broil feature temperature is 500˚F (260˚C).
Used together, the broil pan
(not provided) and insert allow dripping grease to drain and be kept
away from the high heat of the oven broiler. DO NOT use the broil pan without the
insert (not
provided)
. DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
To set the oven to Broil:
1. Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert.
2. Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the
broiler pan and position it directly under the broil burner. If preheating the broil burner first, position
the broiler pan after the broil burner is preheated.
3. Turn the selector knob to Broil.
The oven indicator light will remain on until the selector knob is turned to the off position or the
temperature control cycles off.
Position the rack at the correct level. The farther away the food is from the broiler, the more well
done it will be inside. Preheating the oven is necessary. Push in and turn the knob to BROIL. Turn
the food over at the halfway point. Always pull the rack out to the “stop” position before turning or
removing food.
Convection Defrost
Convection Dehydrate
Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using a broiler pan,
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.
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