Installation Guide

OPERATION OF RANGE

(continued)

CONVECTION ROASTING

When convection roasting, it is important that you use a broiler pan for best con-

vection roasting results. A broil/roast pan (with a rack) elevates the roast to allow

the hot air to circulate around the meat, sealing in juices for a moist and tender

roast with a richly browned exterior (similar to a rotisserie effect.) The pan is also

used to catch any drippings from the roast, keeping the oven clean and reducing

thechanceofsmokingorare-ups.Theconvectionfancirculatesheatedairevenly

over and around the food, sealing in juices for a moist and tender roast with a

richly browned exterior.

CONVECTION DEFROST

With the temperature control off, a motorized fan in the rear of the oven circulates

air. The fan accelerates natural defrosting of the food without heat. To avoid bacte-

ria growth, food-borne illness and food waste, do not allow defrosted food to re-

main in the oven for more than 2 hours without being cooked.

CONVECTION DEHYDRATE

Withthetemperaturecontrolat175˚F,warmairisradiatedfromthebakeburners

in the bottom of the oven cavity and is circulated by a motorized fan in the rear of

the oven. Over time, this constant circulating heat evaporates moisture from food,

which inhibits bacteria growth and halts enzyme activity

NEVER LEAVE THE CONTROL KNOBS IN ANY POSITION OTHER THAN

“OFF” IF THE IGNITORS OR BURNERS AREN’T WORKING PROPERLY.

IGNITION OF THE BROIL BURNER

To light the broil burner operate as follow:

1. Open the oven door to its full extent.

WARNING: Risk of explosion! The oven

door must be open during this operation.

2. Lightly press and turn the thermostat knob

clockwise to the broil position.

3. Press the knob inward and hold to activate