User Manual

Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using the
cover and broiler pan provided, heated air will be circulated over and around the food
being roasted. The heated air seals in juices quickly for a moist and tender result, while at
the same time creating a rich golden brown exterior. When convection roasting, it is
important that you use the broiler pan for best convection roasting results. The pan is used
to catch grease spills and has a cover to prevent grease splatters.
Convection Defrost
With temperature control off, the motorized fan in the rear of the oven circulates air. The
fan accelerates natural defrosting of the food without heat. To avoid illness and food waste,
do not allow defrosted food to remain in the oven for more than two hours without being
cooked.
Convection Dehydrate
With the temperature control on 175
o
F, warm air is radiated from the bake burners in the
bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a
period of time, the water is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and slows the activity of enzymes.
BEFORE BAKING OR BROILING
The oven and broiler should be turned on to burn off the manufacturing oils. Turn
the oven on to 450˚F (230˚C) for 20 to 30 minutes; then turn the oven knob to
“Broil” for the same length of time. You may wish to turn on the ventilator above
your range at this time
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OVEN OPERATION