User Manual

40
Operation
The Lower Oven
Convection Roast
Convection Roast uses the same heating
elements as Roast. However, unlike Roast,
Convection Roast utilizes the convection fan and
heater in the back of the oven to help heat and
circulate the air throughout the cook cavity.
Any item cooked under Roast can be prepared
using Convection Roast and vice versa. As a
general rule, items cook about 33% faster under
Convection Roast than Roast. The temperature
should be reduced by 25° F.
Additional Settings
Two additional settings increase the versatility of
your oven.
Warm
In the Warm setting, the Lower Oven becomes
a warming drawer, using top and bottom heat
to keep the cook cavity at 145º F, the perfect
environment for holding foods at just the right
temperature until serving time. Because foods
cook individually and rapidly in the Speedcook
Oven, you will want to use the Warm setting to
hold dishes cooked  rst until the entire meal is
ready to serve.
Proof
The Proof setting uses heat from the top and
bottom of the oven to keep the cook cavity at
the perfect temperature for yeast dough to rise:
90º to 105° F. Some doughs may require moisture
to proof correctly. If moisture is needed, place a
sheet pan of water under the lower rack.
Using the Lower Oven
From the Lower Oven main menu:
1. Use the touch screen to select the desired
oven mode: Convection Bake, Convection
Roast, Broil, Roast, Bake, Warm, or Proof.
Once a cooking mode is selected, the
mode screen displays a bar with the mode
you have chosen, a timer section, an oven
temperature section, and a probe section
(see page 42 for using the oven probe).
Scroll down to see more functions.
convection roast
CAUTION
Due to the concealed heating element in
the bottom oven, DO NOT cover or line
the bottom of the oven with foil.