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17
Heating Modes Menu Conventional Oven
--------
Heating mode Temperature
°F (°C)
Use
‚
True Convection 150-525°
(65-275°)
For baking and cooking small food items on one or more racks.
The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
¶
Convection Bake 150-525°
(65-275°)
Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
ƒ
Bake 150-525°
(65-275°)
For traditional baking and roasting on one level. Especially
suitable for cakes on multiple racks. Heat is emitted evenly from
the top and bottom.
þ
Convection Roast 150-525°
(65-275°)
Roasting of poultry, larger pieces of meat and vegetables.
Heat is emitted from above and below while the fan distributes
heat evenly around the oven cavity.
ü
Roast 150-525°
(65-275°)
For roasting poultry or meats.
The heat is emitted from above and below.
¿
Warm 150-225°
(65-110°)
For keeping cooked food warm.
÷
Speed Convection 150-525°
(65-275°)
For frozen convenience foods.
Heat is emitted from top and bottom while the fan circulates hot
air around the food.
ý
Dehydrate 100-160°
(40-70°)
For drying herbs, fruits and vegetables.
ÿ
Slow Roast 150-250°
(65-120°)
For gentle slow cooking of seared, tender pieces of meat in
ovenware without a lid.
Heat is emitted evenly from the top and bottom at low
temperatures.
ù
Max Convection Broil 450°-550°
(230°-290°)
For thick tender cuts of meat, poultry and fish. Uses the larger
broil element with the convection fan to allow for more food to
cook at one time.
‡
Convection Broil 450-550°
(230-290°)
For roasting poultry, whole fish and larger pieces of meat.
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
‰
Broil 450-550°
(230-290°)
For broiling flat items, such as steaks or hamburgers, for
making toast, and for cooking au gratin.
The whole area under the broil heating element becomes hot.
ú
Pizza 150-525°
(65-275°)
For preparing pizza fresh or frozen.
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
Œ
Proof 85-110°
(30-45°)
For yeast doughs and sourdough.
Dough will rise considerably more quickly than at room tem-
perature. The surface of the dough does not dry out.
μ
Rotisserie 175°-550°
(80°-290°)
For roasting poultry and large pieces of meat. Food is slowly
turned on a skewer.
Uses heat radiated from the upper element.
ˆ
Max Broil 450°-550°
(230°290°)
For cooking thin, tender cuts of meat, poultry and fish. Uses the
larger broil element to allow cooking more food at one time.
›
Sabbath 100-450°
(40-230°)
Will appear in Heating Modes if enabled in Settings.
See Sabbath Mode section under General Operations Chapter.
›
Yom Tov 100-450°
(40-230°)
Will appear in Heating Modes if enabled in Settings.
See Yom Tov Mode section under General Operations Chapter.
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