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6
About Cook Mode Preset Temperatures
The oven has a default temperature for each cook mode to avoid
entering the temperature with each use. See Turning On the Oven
for directions on how to cook at the preset temperature.
Cook Mode Preset Temp
Convection Bake
325°F (163°C)
Pure Convection
Bake 350°F (177°C)
Convection Roast 375°F (191°C)
Broil
555°F (291°C)
Convection Broil
Changing the Cook Mode
To change the cooking mode while the oven is on (ex: to change
from Convection Bake to Bake), tap the key for the new cooking
mode, then tap START/CONTINUE.
Enabling/Disabling Control Lock-Out
1. Tap-hold CANCEL/SECURE for 6 seconds.
The control-panel keys deactivate; OFF appears on the dis-
play. Only CANCEL/SECURE and the oven-light keys function.
Double ovens: Touching the upper or lower CANCEL/SECURE
key locks the control panel for both ovens.
2. Touch-hold CANCEL/SECURE for 3 seconds.
NOTE
Activating Lock-out turns off all active timers.
About the 12-Hr Timer
The oven has a factory-programmed timer that automatically
turns the oven off after 12 hours of continuous use. This timer
resets if you change the cooking temperature or mode.
NOTE
The 12-hr timer is automatically disabled when Sabbath mode is active.
To disable/enable the 12-hour timer:
1. With the oven off, tap-hold TIMER 1 until the control panel
beeps and 12Hr appears on the display (about 10 sec’s), then
ON appears when the 12-hr timer is enabled.
2. Tap # to enable/disable the 12-hr timer.
3. Tap CANCEL/SECURE to save the changes and return to the
clock display.
OPERATING THE OVEN
About the Cook Modes
There are three basic types of oven cooking:
• Baking—Gentle cooking of dry foods (e.g., cookies, cakes, souf-
• Roasting—Cooking of meats/vegetables for longer periods
(perhaps hours).
• Broiling—Cooking with intense heat for short periods.
Baking
In this conventional mode, heat is applied from below. Most
baking times are established in this mode.
• For best results, use a single rack. Multi-rack baking should be
done in a convection mode.
• Follow the recipe’s original cook time and temperature, and use
the oven timers to set the cook time.
• Avoid opening the door, and check progress through the
window when possible.
• Check the food at the shortest recommended baking time. (For
cakes, a wooden toothpick poked into the center emerges clean
when the food is done.)
Convection
The convection modes are Pure Convection, Convection Bake,
and Convection Roast. Usually, cook times are about 25% shorter
in convection modes. Set the timer 15 minutes shorter than the
shortest stated cook time, and adjust as needed.
In Pure Convection and Convection Bake modes, some recipes,
especially homemade foods, may require adjustment and testing
when converting from standard baking. If you are unsure how
to convert a recipe, start by preparing the recipe using standard
bake settings.
aspect (e.g., cook time, rack level, temperature), and repeat the
test. Adjust one variable at a time until you perfect the process.
Pure Convection
Uniform air circulation lets you optimize oven space. Use this
mode for single- and multi-rack baking, roasting, and preparation
of complete meals. Many foods (e.g., pizza, cake, cookies, rolls,
and prepared frozen foods can be prepared on two or three racks
at once. Pure Convection is also good for whole roasted duck,
lamb shoulder, and short leg of lamb.
For multi-rack baking:
• Typically, you would use rack Levels 3 and 5 (counting from the
bottom). When baking on three racks, use Levels 2, 4, and 6.
• When adapting a single-rack recipe to multi-rack baking, you
may need to lengthen the bake time due to the greater mass of
food in the oven.
Convection Bake
Use this mode for single-rack baking. This combination of the
convection fan and bottom heat is best for fruit crisps, custard
pies, double-crusted fruit pies, quiches, yeast-bread loaves, and
popovers. Items baked in a deep ceramic dish or clay pots are best
in this mode. Most of these items cook in a deep pan and require
browning on the top and bottom.
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