Owner`s manual

Oven Cooking Methods

Oven Element and Fan Locations

A—Upper Element (Broil)

B—Lower Element (Bake)

C—Rear Element (Convection)

D—Convection Fan

Bake

Upper and lower elements operate during bake. Upper

element is only used to heat oven quickly and brown top

of food. Bake can be used to cook foods which are

normally baked. Oven should be preheated.

Broil

Upper element operates during broil. Broil can be used to

cook foods which are normally broiled. Preheating is not

required when using broil. All foods should be turned at

least once except fish, which does not need to be turned.

Convection Bake

Upper element, lower element, and fan operate during

convection bake. Upper element is only used to heat

oven quickly and brown top of food. Convection bake

should be used for cooking casseroles and roasting

meats. Oven should be preheated for best results when

using convection bake. Pans do not need to be

staggered. Cooks approximately 25% quicker than bake.

Convection Broil

Upper element and fan operate when using convection

broil. Convection broil can be used to cook foods that are

normally broiled. Oven does not require preheating when

using convection broil. Food does not need to be turned

during cooking when using convection roasting rack.

Cooks approximately 25% quicker than broil.

EvenAir™ Convection

Plus

Rear element and fan operate during convection.

Convection should be used for cooking pastries, souffles,

yeast bread, cakes and cookies. Oven should be

preheated for best results when using convection. Upper

and lower elements operate during preheat. Pans do not

need to be staggered. Cooks approximately 25% quicker

than bake.

Dehydrate

Uses rear element and convection fan at low oven

temperature (approx. 170ºF). Dehydration is an excellent

way to preserve fresh foods.