User Manual

Oven Function
Natural Airflow Bake occurs when heat is transferred into the oven from the bake
burners in the bottom of the oven cavity. Heat is then circulated by natural airflow.
This is a traditional bake setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen
until it glows. The glowing screen produces the infrared heat, searing the outside of
broiled foods and sealing in juices.
Convection Bake
Heat is transferred from the bake burners in the bottom of the oven cavity to the oven
cavity itself. The convection fan in the rear of the oven then circulates it. This
convection process provides more even heat distribution throughout the oven cavity.
Multiple rack use is possible for larger baking jobs. Convection cooking is faster, can
be accomplished at lower temperatures and provides more even temperatures than
regular cooking.
Never cover any slots, holes or passages in the oven bottom or cover an
entire rack with materials such as aluminum foil. Doing so blocks air flow
through the oven and may cause carbon monoxide poisoning. Aluminum foil
lining may also trap heat, causing a fire hazard. Do not use Aluminum Foil on
any porcelain surface. Doing so will cause damage that affects the longevity of
the porcelain.
OVEN OPERATION
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