Techniques and Recipes

Oven Mode Quick Guide
CONVECTION MODE
The go-to mode for multi-rack
cooking. Heat comes entirely
from two rear convection fans.
BAKE MODE
Best for traditional baking, with
almost all the heat radiating up
from the bottom element.
CONVECTION ROAST MODE
A faster, more fl avorful way to
roast, with most of the heat
from two rear convection fans.
ROAST MODE
For ultimate tenderness, with
most heat from top broil and some
from the bottom bake element.
DEHYDRATE MODE
Low, drying heat from the
convection fans for fruit
snacks, jerky, and herbs.
BROIL MODE
Sear steaks, chops, and fi sh
with intense, radiant heat
from the top broil element.
STONE MODE
Create a “brick oven e ect” for
pizza with intense 550°F heat
from the bake and broil elements.
PROOF MODE
Bread rises beautifully with
low, controlled heat from
the bake element.
WARM MODE
Keep dinner warm with
gentle heat of 140°F to 200°F
from the bake element.
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