User's Manual

OvenFeatures Built-inDMOvenCareandUseManual
Nodes Available in Each Oven
The following illustrations give an overview of what happens in the oven with each mode. The arrows represent the
location of the heat source during specific modes, The lower element is concealed under the oven floor.
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BAKE, PROOF or WARM
Baking is cooking with heated air, Both up-
perand lower elements are used to heatthe
air and cycle to maintain the temperature,
Proofing, while similar to baking, holds an
optimum low temperature for yeast to rise,
Warmmode uses bottomheat to keep foods
at optimum warmtemperature,
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CONVECTION or
DEHYDRATE
Convection cooking uses heat from a third
element concealed behind the backwal! of
the oven. Italso uses afan to speed up the
circulationof heatedairthroughoutthe oven.
Dehydrate is similar to convection cooking
andholdsan optimumlowtemperaturewhile
circulating the heated air to remove mois-
ture slowly for food preservation,
CONVECTION ROAST
Convectionroastingcombinesthe heatfrom
the lower concealedelementwith additional
heat from the convection element and fan.
The result is a crispier exterior that seals
in the interiorjuices, It is perfect for roasting
tender meats in an uncovered, low-sided
pan,
ROAST
Roast has more top heat than bake. This
additional top heat is for conventional open
roasting when drippings are desired or for
covered-dish roasting.
CONVECTION BAKE
Convection Bake has heat from the upper
and lower element with circulation assisted
by the convection fan. This mode is de-
signed for breads and pastries,
CONVECTION BROIL
Convection broiling combines the intense
heat from the upper element with air
circulation assisted by the convection fan,
This air circulation crisps the exterior
surface and retains inner moisture in meats
more than 1-1/2"thick.
BROIL
Broilinguses intense heat radiatedfrom the
upper element to give excellent top brown-
ing or searing,