User Manual

English 27
Gas oven
Gas oven
Convection cooking
The convection fan at the back of the gas oven circulates hot air evenly
throughout the oven cavities so that food is evenly cooked and browned in less
time than with regular heat.
Convection
baking
• Ideal for foods being cooked using multiple racks.
• Good for large quantities of food.
• Provides the best performance for cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake, and bread.
• Cookies bake best when cooked on at cookie sheets.
• When convection baking using a single rack, place the rack in
rack position 3 or 4.
• When convection baking using multiple racks, place the racks
in positions 3 and 5(for Cake), 2 and 5(for Cookie).
• The oven automatically adjusts the temperature for
convection baking.
Convection
roasting
• Good for larger, tender cuts of meat, uncovered.
• For best performance, place a broiler pan and grid under the
meat or poultry. The pan catches grease spills and the grid
prevents grease spatters.
• Heated air circulates over, under, and around the food. Meat
and poultry are browned on all sides as if they were cooked
on a rotisserie.
• See the Roasting guide on page 30 for details.
NOTE
To change the programmed temperature, press the
Bake or Roast or Bake
button, and enter a new temperature. Then, press the START/SET button.
Limitations
Feature Minimum Maximum
Bake 175 °F (80 °C) 550 °F (285 °C)
Broil Lo Hi
Self-Clean 2 hours 5 hours
Convection Bake 175 °F (80 °C) 550 °F (285 °C)
Convection Roast 175 °F (80 °C) 550 °F (285 °C)
Keep Warm - 3 hours
Warming Drawer Lo Hi
Healthy Cook 100 °F 550 °F
For Convection Bake or Convection Roast, use Auto Conversion to set the
minimum temperature to 200 °F (95 °C) if necessary.