User manual

Oven Use

Oven Function

Natural Airflow Bake

Occurs when heat is transferred into the oven from the bake burners in the bottom of

the oven cavity. Heat is then circulated by natural airflow. This is a traditional bake

setting.

Infrared Broil

The broil burner is located at the top of the oven. This burner heats the metal screen

until it glows. The glowing screen produces the infrared heat, searing the outside of

broiled foods and sealing in juices.

Convection Bake

Heat is transferred from the bake burners in the bottom of the oven cavity to the oven

cavity itself. The convection fan in the rear of the oven then circulates it. This

convection process provides more even heat distribution throughout the oven cavity.

Multiple rack use is possible for the largest baking job. Convection cooking is faster,

can be accomplished at lower temperatures and provides more even temperatures than

with regular cooking.

Position the oven bottom cover and the oven shelf/shelves before using oven. And

remove any unused shelves and baking utensils from the oven.

Preheat the oven to the temperature stated in the recipe before most baking.

Depending on the temperature and the size of the oven, preheating will take around

15-20 minutes.

Arrange pans and food items evenly on the shelves. Make sure pans do not touch each

other or the sides of the oven. When baking a single item, always center the item on

the oven shelf. If baking on multiple shelves, make sure you stagger items on the

shelves so that one is never directly above another.

CONVECTION, either reduce the temperature stated in the recipe and leave the

baking time unchanged, or reduce the baking time by several minutes and leave the

temperature unchanged. For foods with a baking time of over an hour, reducing both

the temperature and time slightly may give the best results.

Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans,

and are excellent for pies and breads, or anything that needs browning or a crisper

crust.

A shiny finish may work best for foods that require lighter, delicate browning (e.g.

cakes and cookies), as it reflects some heat and gives a less intense baking surface.

Avoid opening the oven door frequently during baking.