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21
Oven Features
OPERATION
OVEN FUNCTIONS AND FEATURES
BAKE
• Natural airflow baking occurs when heat is transferred into the oven from the bake
burners located in the bottom of the oven cavity, below the drip pan. Heat is then
circulated by natural airflow. This is a traditional bake setting.
• To activate, turn the oven on and choose a temperature between 150 °F to 500 °F
(65 °C to 260 °C).
CONVECTION BAKE
• Heat is transferred from the bake burners in the bottom of the oven. The convection fan
in the rear of the oven then circulates the hot air, allowing for more even heat distribution
over and around the food. Convection cooking is faster, can be accomplished at lower
temperatures, and provides more even temperatures than regular cooking.
• To activate, turn the oven on, choose a desired temperature, then press the Convection
button located on the front of the oven.
CONVECTION DEFROST
• With no oven temperature selected, the convection fan circulates air inside the oven,
which accelerates natural defrosting of the food without heat.
• To activate, place frozen food on a baking sheet (not provided), press the Convection
button, and keep the oven in the OFF position.
WARNING
To avoid illness and food waste, DO NOT allow defrosted food to remain in the
oven for more than 2 hours without being cooked.
CONVECTION DEHYDRATE
• With the temperature set at 175 °F (79 °C), warm air radiates from the bake burners in
the bottom of the oven cavity and is circulated by the convection fan. Over a period of
time, the water is removed from foods like fruits and vegetables by evaporation.
• To activate, arrange food on oven safe drying racks (not provided), turn the temperature
to 175 °F (79 °C) and turn on the convection fan.
WARNING
Carefully monitor food during the dehydration process to ensure it doesn’t burn
or catch fire, which increases the risk of injury or damage to the range.
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