Quick Start Guide

Oven Operation
SETTING CONTROLS FOR TEMPERATURE PROBE
1 Preheat the oven to the desired oven temperature in
the desired mode.
2 Completely insert the probe sensor into the thickest
area of the food.
3 When preheat is complete, place food in the oven.
4 Insert the probe into the probe receptacle. Close the
oven door.
5 Touch Probe.
6 Touch Set to select the preset temperature. To change
the temperature, use the slide bar to select the desired
temperature, then touch Set.
Dual Fuel Range
1 A chime indicates the temperature is 5°F (1°C) below
the set temperature. The oven chimes and the set
temperature flashes when the internal temperature
reaches the setpoint.
2 Remove, then reinsert the probe to verify the internal
temperature.
3 Touch the flashing temperature to clear.
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8
9
Cooking Modes
MODE PRESET RANGE PROBE USES
BAKE 350°F
(175°C)
200–550°F
(95–290°C)
• Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
ROAST 350°F
(175°C)
200–550°F
(95–290°C)
• Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
BROIL BR3
550°F (290°C)
BR3 550°F (290°C)
BR2 450°F (230°C)
BR1 350°F (175°C)
Best for broiling meats, fish, and poultry pieces up to 1" thick.
Use a two-piece broiler pan and always broil with the oven door
closed.
CONVECTION ROAST 325°F
(165°C)
200–550°F
(95–290°C)
• Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork, and poultry.
CONVECTION 325°F
(165°C)
200–550°F
(95–290°C)
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
GOURMET — — • Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Preset
temperature and range are dependent on food and desired
doneness.
PROOF 85°F
(30°C)
85–110°F
(30–45°C)
Ideal for proofing or rising bread dough.
STONE 450°F
(230°C)
200–550°F
(95–290°C)
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
DEHYDRATE 135°F
(60°C)
110–170°F
(45–75°C)
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
WARM 180°F
(80°C)
140–200°F
(60–95°C)
• Designed to keep foods at serving temperature.
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.