Quick Reference Guide

Before Using Oven
Oven Controls
TRU CONV (cont.)
Use this setting for foods that require gentle cooking such
as pastries, souffles, yeast breads, quick breads, and cakes.
Breads, cookies, and other baked goods come out evenly
textured with golden crusts. No special bakeware is
required. Use this function for single rack baking, multiple
rack baking, roasting, and preparation of complete meals.
This setting is also recommended when baking large
quantities of baked goods at one time.
CONV ROAST
(Convection
Roast)
The convection element
runs in conjunction with
the inner and outer broil
elements. The reversible
convection fan runs at a
higher speed in each
direction. This transfer of
heat (mainly from the convection element) seals moisture
inside of large roasts. A time savings is gained over
existing, single fan convection roast modes. Use this setting
for whole turkeys, whole chickens, hams, etc.
CONV BROIL
(Convection Broil)
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of air
circulation by the
motorized fan in the
rear of the oven. Smoke is reduced since the airflow also
reduces peak temperatures on the food. Use this setting for
broiling thick cuts of meats.
HI BROIL
Heat radiates from both
broil elements, located
in the top of the oven
cavity, at full power. The
distance between the
foods and the broil
elements determines
broiling speed. For fast
broiling, food may be as
close as 2 inches (5 cm) to the broil element. Fast broiling is
best for meats where rare to medium doneness is desired.
Use this setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil
elements pulse on and
off to produce less heat
for slow broiling. Allow
about 4 inches (10 cm)
between the top surface
of the food and the
broil element. Slow
broiling is best for
chicken and ham in order to broil food without over-
browning it. Use this setting for broiling small and average
cuts of meat.
LOW BROIL
This mode uses only a
fraction of the available
power to the inner broil
element for delicate
top-browning. The
inner broil element is
on for only part of the
time. Use this setting
to gently brown
meringue on racks 3 or 4 in 3-4 minutes.
Convection Dehydrate
This oven is designed not only to cook, but also to
dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate low temperature and turn the
selector to “TRU CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
Meat Probe Function
The meat probe takes the guesswork out of roasting
by cooking foods to the ideal internal temperature.
The probe temperature setting is used to
automatically turn the oven off when the internal
temperature of the meat being roasted is reached.
Self-Clean Cycle
This range features a self-cleaning cycle. During this
cycle, the oven reaches elevated temperatures in order
to burn off soil and deposits. A powder ash residue is left in
the bottom of the oven after completion of the self-clean
cycle. See
Use and Care Manual for self-clean
cycle instructions.
Oven Settings (cont.)
CLEAN OVEN CLEAN OVEN
Position 5
Position 4
Position 3
Position 2
Position 1
Off/On
Indicator Light
Self-Clean
Indicator Light
Oven Function Selector
Interior Oven Light Control
The oven has interior oven lights that are
controlled by one switch on the control
panel. Push the switch to turn the
interior oven lights on and off.
Electronic Timing Center
The Electronic Timing Center is used to
program and control all timing functions.
IMPORTANT: The time-of-day
must be set before any other program
can be used.
Temperature Control
Each oven has a separate temperature control
dial. The controls can be set at any temperature
from 200˚F (93°C) to 550˚F (288°C).
ALWAYS be sure the controls are in the “OFF”
position when the ovens are not in use.
Oven Settings
BAKE (Two-
Element Bake)
Full power heat is
radiated from the bake
element in the bottom
of the oven cavity and
supplemental heat is
radiated from the broil
element. This function
is recommended for
single rack baking. Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional
baking/roasting is particularly suitable for dishes that
require a high temperature. Use this setting for baking,
roasting, and casseroles.
CONV BAKE
(Convection
Bake)
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated by the
motorized fan in the rear of the oven providing a more
even heat distribution. This even circulation of air equalizes
the temperature throughout the oven cavity and eliminates
the hot and cold spots found in conventional ovens. A
major benefit of convection baking is the ability to prepare
food in quantity using multiple racks—a feature not
possible in a standard oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat.
The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The motorized
fan in the rear of the
oven circulates air in the
oven cavity for even
heating.
(continued on following panel)
Rack Positions
Each oven is equipped with TruGlide™ racks. With the
TruGlide™ rack, the bottom section remains in the oven
and the top section smoothly glides outward when pulled.
This reduces the chances of spills from items that contain
a lot of juice or liquid. This rack can be used in any of the
six rack positions.
All ovens have five rack positions. Position 5 is the farthest
from the oven bottom. Position 1 is the closest to the oven
bottom. The racks can be easily removed and arranged at
various levels. For best results with conventional baking,
do not use more than one rack at a time. It is also
recommended, when using two racks, to bake with the
racks in positions 2 and 4 or positions 3 and 5.
1. Arrange the oven racks in the desired positions
BEFORE heating the oven. If cooking on two r acks at
the same time, use rack positions 2 and 4 or positions 3
and 5.
2. Turn the Oven Function selector to desired function.
Cooking starts immediately and stops when the Oven
Function selector is turned to “OFF”.
3. Set the Temperature Control to the desired
temperature.
4. Place the food in the oven after the oven indicator light
goes out.
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with
minimal taste transfer
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for breads, cakes, cookies
(up to 6 racks of cookies at once)
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat
• HI BROIL
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired
• MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that would be over-browned in high broil
• LOW BROIL
Use this setting for delicate broiling such as meringue
• CONVEC DEHYDRATE (Convection Dehydrate)
Use this setting to dehydrate fruits and vegetables
• CONVEC DEFROST (Convection Defrost)
Use this setting to defrost foods
• SELF CLEAN
A pyrolytic self-cleaning cycle where the oven reaches elevated
temperatures in order to burn off soils and deposits
Oven
Important! Before first use, wipe interior with
soapy water and dry thoroughly. Then set the
oven selector to “BAKE”, the thermostat to 350°F,
and operate for an hour.
Preheat
For best results, it is extremely important that you
preheat your oven to the desired cooking temperature
before placing food items in the oven to begin
cooking. In many cooking modes, partial power from
the broiler is used to bring the oven to the preheat
temperature. Therefore, placing food items in the oven
during the preheat mode is not recommended. The
Preheat System is engineered so that the oven is
brought to the desired set temperature in a manner
which will provide the optimum cooking environment
based on the selected cooking mode in the shortest
possible time.
To program the time-of-day:
1. Push and hold the “MIN/SEC TIMER” and “BAKE
TIME” buttons simultaneously.
2. Turn the “SET” knob until correct time is displayed
on the digital clock.
3. Release hold from “MIN/SEC TIMER” and “BAKE
TIME” buttons.
Setting the Clock