Loading ...
Loading ...
Loading ...
EN
8
6 - Oven Modes
CAVITY STYLES
Thermal Cavity
Convection Cavity
Double Convection Cavity
True Convection
Roast
Dehydrate
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset 325 °F (165 °C)
Convection Bake cooks with heat from a
ring element behind the back wall of the
oven. The heat is circulated throughout
the oven by the convection fan.
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset 350 °F (175 °C)
Is cooking with heated air. Both the
upper and lower elements cycle to
maintain the oven temperature.
Set temperature:
from 120 °F (50 °C) to 160 °F (70 °C)
(preset 140 °F (60 °C)
Dehydrating is similar to convection
cooking but holds an optimum low
temperature while circulating the heated
air to remove moisture slowly for food
preservation.
Convection grill
Broil
Pizza
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset 450°F (230°C)
Convection Broil combines the intense
heat from the upper element with the
heat circulated by the convection fan.
Set temperature:
from L1 to L5
(preset L3)
Broiling uses intense heat radiated from
the upper element.
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset 325 °F (165 °C)
CLASSIC PIZZA (if present)
Recipe:
(preset 590 °F (310 °C)
Is a special cooking mode with heated
air. The lower elements cycle to cook
Pizza.
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location
of the heat sources during specific modes. The lower element is concealed under the oven floor.
Loading ...
Loading ...
Loading ...