User Manual

Oven functions
Cooking mode
Tap LOWER OVEN and swipe to select the cooking mode. See Basic baking and
broiling instructions starting, pg. 61.
Mode Temperature range Lower Temp probe InstantHeat™
Bake 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔
-
Convection Bake 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔ ✔
Convection Roast 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔ ✔
Broil L0 / HI
✔
- -
Pure Conv. Sear 175 °F (80 °C) - 475 °F (245 °C)
✔ ✔
-
Convection Broil 175 °F (80 °C) - 550 °F (285 °C)
✔
- -
Steam Bake 230 °F (110 °C) - 550 °F (285 °C)
✔ ✔
-
Steam Roast 230 °F (110 °C) - 550 °F (285 °C)
✔ ✔
-
Dual Four Part
Pure Convection
175 °F (80 °C) - 550 °F (285 °C)
✔ ✔
-
Mode Description
Bake
• For cooking cakes, cookies, casseroles; always preheat the oven.
• Baking temperatures and times vary with ingredients. and the size
and shape of the pan.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
The convection fan normally cycles on/off during baking.
Convection
Bake
• A fan circulates heat evenly and continually within the oven.
• Improved heat distribution allows even cooking and excellent
results, even while using multiple racks.
• Breads and pastries brown more evenly.
Convection
Roast
• For cooking large, tender cuts of meat, uncovered; the fan
circulates heated air evenly over and around food.
• Meat/poultry brown all over as if rotisserie-cooked.
• Heated air traps juices quickly for moistness/tenderness while
creating a golden-brown exterior.
58 English