Quick Reference Guide

Interior Oven
Light Button
Left Front Burner
Control Knob
(18,000 BTU)
Left Rear Burner
Control Knob
(8,000 BTU)
Right Rear Burner
Control Knob
(12,000 BTU)
Right Front Burner
Control Knob
(17,000 BTU)
Oven
Temperature
Control Knob
Oven
Function
Control Knob
Center Burner
Control Knob
(9,000 BTU)
Self Clean
Indicator Light
Oven
Temperature
Indicator Light
Broil element
(3) Oven racks
Oven
light
Concealed
bake element
TruConvec™ element
(behind baffle)
Range Controls
*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
BAKE
(Natural
Airflow Bake)
Full power heat is
radiated from the
U-shaped bake
burners in the
bottom of the
oven cavity and is
circulated with natural airflow. This function is
recommended for single rack baking. Many
cookbooks contain recipes to be cooked in the
conventional manner. Conventional baking is suitable
for dishes that require a high temperature. Use this
setting for baking and casseroles.
CONVECTION
BAKE
Heat is radiated
from the U- shaped
bake burners in the
bottom of the oven
cavity. The heated
air is circulated by
one motorized fan
in the rear of the oven providing a more even heat
distribution. Multiple rack use is possible for the
largest baking job. When roasting, cool air is quickly
replaced—searing meats on the outside and retaining
more juices and natural flavor on the inside with less
shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates
the hot and cold spots found in conventional ovens.
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. 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
(Infrared
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
Oven Settings
two-element bake
convection bake
convection roast
TruConvec™
medium broil
high broil
Conventional and Convection Cooking
Because of variations in food density, surface texture
and consistency, some foods may be prepared more
successfully using the conventional bake setting. For
this reason, conventional baking is recommended
when preparing baked goods such as custard. The
user may find other foods that are also prepared
more consistently in conventional bake. It is
recommended to use this function for single-rack
baking.
• BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and
casseroles.
• CONVECTION BAKE
Use this setting to bake and roast foods at the
same time with minimal taste transfer.
• TRU CONV (TruConvec™)
Use this setting for broiling dark meats at
1” thickness or less where rare or medium
doneness is desired.
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole
chickens, hams, etc.
• CONVECTION BROIL
(Infrared 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.
• Self-Clean
Use this function to clean oven.
• Convection Dehydrate
Use this function to dehydrate fruits and
vegetables.
• Convection Defrost
Use this function to defrost foods.
Oven Functions
Lighting Burners
All burners are ignited by electric
ignition. There are no open-flame,
“standing” pilots.
Surface Burners-Automatic
Re-ignition
To light the surface burners, push and turn the
appropriate control knob counter clockwise to any
position. This control is both a gas valve and an
electric switch. Burners will ignite at any “ON”
position with the automatic re-ignition system. If the
flame goes out for any reason, the burners will
automatically reignite if the gas is still flowing. When
gas is permitted to flow to the burners, the electric
igniters start sparking. On all surface igniters you
should hear a “clicking” sound. If you do not, turn off
the control and check that the unit is plugged in and
that the fuse or circuit breaker is not blown or tripped.
Within a few moments, enough gas will have traveled
to the burner to light. When the burner lights, turn
the burner control to any position to adjust the flame
size. Setting the proper flame height for the desired
cooking process and selecting the correct cooking
vessel will result in superior cooking performance,
while also saving time and energy.
Surface Cooking Tips
• Use low or medium flame heights when cooking in
vessels that are poor conductors of heat, such as
glass, ceramic, and cast-iron. Reduce the flame
height until it covers approximately 1/3 of the
cooking vessel diameter. This will ensure more even
heating within the cooking vessel and reduce the
likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the
bottom of the cooking vessel. A flame that extends
along the sides of the vessel is potentially
dangerous, heats the utensil handle and kitchen
instead of the food, and wastes energy.
• Reduce the flame height to the minimum level
necessary to perform the desired cooking process.
Remember that food cooks just as quickly at a
gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks
away moisture, and causes a loss in food flavor and
nutrient level.
• The minimum pot or pan (vessel) diameter
recommended is 6” (15 cm) on the larger burners.
Pots or pans as small as 4” (10 cm) should be used
on the smaller burners.
Surface Operation
MED BROIL (cont.)
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 Dehydration
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”.
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.
convection broil
low broil
Surface Heat Settings*
Sim
Melting and simmering small quantities,
steaming rice, and sauces
HI
Boiling water quickly, deep-fat frying
in large utensil
MED HI
Maintaining fast boil on large quantities,
high temperature frying, and pan broiling
MED
Maintaining slow boil on large quantities,
sauteing, browning,
braising, and pan-frying
MED LOW
Simmering large quantities, low
temperature frying (eggs, etc.), heating
milk, cream sauces, gravies, and pudding
LOW
Melting large quantities