User Manual

OVEN HEATING MODES DEFINED

Your Oven features cooking modes for practically all forms of home cooking.

PRE-HEAT

Most recipes call for an oven to be heated to a particular temperature before you start cooking. This heating of the oven is the

Pre-Heat mode and uses high intensity heat from the top, bottom, and rear of the oven to quickly and evenly heat the oven.

The Convection Fan is also used during Pre-Heat to rapidly distribute the heat throughout the oven. The same heating is used

for Rapid Recovery when the oven temperature is reduced by over 100° F from the oven setting.

NOTE: Due the high intensity heat generated during Pre-Heat, food should NOT be placed in the oven until the oven indicated

Pre-Heat is complete. This will be indicated by the PRE icon turning off and a beep tone by the oven to indicate the

set temperature has been achieved.

NOTE: For Best Results - If cooking delicate items or recipes that cook in less than ½ hour, it is recommended the oven be

allowed to heat for an additional 15 minutes or more. When the Range control signals the end of the pre-heat cycle

the air in the oven has been heated to the set temperature but each oven is made of 60-100 lbs. of steel and glass

and will require the additional time to allow even heating at the set temperature. No additional time is required when

cooking large items that take 45 minutes or more to cook.

BAKE

The most traditional type of oven heating, Bake heats across the entire bottom of the oven.

DELICATE BAKE

Delicate Bake is very similar to Bake and also heats from the oven bottom but Delicate Bake generates most heat around the

outer edge of the oven bottom. Perimeter heating helps prevent scorching of delicate items that can occur when using the

more intense standard Bake.

BROIL

Broil uses the top element which rapidly generates searing heat desired for cooking steaks, chops, some fish, and for toasting

breads. Carefully select the distance from the Broiler glass to prevent overcooking or burning foods.

PERFECT CONVECTION

Perfect Convection uses no direct heat but heats the air being moved around the oven with a concealed Convection Element

behind the Convection Baffle. This is a good general cooking mode and also used for multi rack cooking since it cooks food

indirectly by heating and moving the air in the oven preventing hot spots.

CONVECTION COOKING

All cooking modes can also be Convection Cooking modes by activating the CONVECTION button which turns on the

Convection Fan. This will circulate the heated air throughout the oven and more evenly distribute heat. Some traditional dishes

that desire a bottom crust should not use the Convection option to allow the bottom heat to create the crust.

NOTE: Convection cooking reduces cook times by 10% and reduces the cooking temperature by approximately 25

degrees.

ROAST

Roast uses both top and bottom heat to improve searing of large meat and poultry items. More heat is generated at the bottom

of the oven when roasting due to the common use of heavy roasting pans.