Owners Manual

ManualsBrandsZLINE ManualsCooking Appliances30 Inch Professional Double Electric Wall Oven with 10 Cu. Ft. Total Capacity, Self Clean, Convection Cooking, Warm & Proof Modes, Temperature Probe, Halogen Light, Telescoping Rack, Sabbath Mode, and ETL Listed: Black Stainless Steel

3231

Warm

Broil

OPERATION

BROIL

• Broiling uses direct radiant heat to cook food. The lower the temperature, the

slower the cooking. Thicker cuts and unevenly shaped pieces of meat, ﬁsh and

poultry may cook better at lower broiling temperatures.

• For best results, use a broiler pan and rack. It is designed to drain juices and help

avoid spatter and smoke.

• For proper draining, do not cover the grid with foil. The bottom of the pan may

be lined with aluminum foil for easier cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid

curling.

• Select HI/550°F broil for most broiling. Select LO/450°F broil for low-

temperature broiling of longer cooking foods such as poultry to avoid over

browning.

• Pull out oven rack to stop position before turning or removing food. Use tongs

to turn food to avoid the loss of juices. Very thin cuts of ﬁsh, poultry or meat may

not need to be turned.

TO BROIL

1. Place the food on the rack in the broiler pan and place pan in the oven. Close

the oven door. Preheating is not necessary.

2. Press BROIL for the desired mode. “BROIL” and “Set temp or Press START” will

appear in the display, and “550ºF” will be displayed.

3. Press START, if you wish to broil at 550°F.

• Enter the desired temperature by pressing the number keypad, and then

press START. The temperature can be set from 450°F to 550°F.

4. “BROIL” will appear in the display after Start is pressed

• The broil temperature can be changed at any time during cooking. Press

STOP/CLEAR to clear the settings. Select oven mode, then enter the desired

temperature by pressing the number keypad, and then press START.

• After selecting an Oven Mode and Temperature, you have the option to set a

Cook Time and Start Time before pressing START. See “Cook Time” and “Start

Time.”

5. Press STOP/CLEAR when ﬁnished broiling, and remove food from the oven.

WARM (LOWER OVEN)

The Warm mode keeps hot, cooked foods at serving temperature.

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

• Food must be at serving temperature before placing it in the warmed oven. Food

may be held up to 1 hour; however, breads and casseroles may become too dry

if left in the oven during the Warm function. For best results, cover food.

1. Press WARM. “Warm” and “Set Temp or Press START” and 140°F will be

displayed.

2. Use the number keypad to enter the desired temperature. The temperature can

be set from 140°F to 210°F.

3. Press START. “WARM” and the set temperature will appear in the display.

4. Place food in the oven and close the door.

5. Press STOP/CLEAR when ﬁnished, and remove food from the oven.

14E

OVEN USE

Follow the recipe or convenience food directions for baking

temperature, time and rack position. Baking time will vary with

the temperature of ingredients and the size, shape and nish of

the bakeware.

1 Press BAKE to select the bake mode. “BAKE” will appear

in the display and 350°F (177°C) will be displayed. “Set temp

or Press START” will appear in the display.

2 Press START, if you wish to cook at 350°F (177°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from 170°F

(77°C) to 500°F (260°C).

NOTES:

• The temperature can be changed at any time during cook-

ing. Press STOP/CLEAR to clear the settings. Select oven

mode, then enter the desired temperature by pressing the

number keypad, and then press START.

• After selecting an Oven Mode and Temperature, you have

the option to set a Cook Time and Start Time before press-

ing START. See “Cook Time” and “Start Time.”

3 Press STOP/CLEAR when nished baking, and remove food

from the oven.

BROIL

Broiling uses direct radiant heat to cook food. The lower the

temperature, the slower the cooking. Thicker cuts and unevenly

shaped pieces of meat, sh and poultry may cook better at lower

broiling temperatures.

• For best results, use a broiler pan and rack. It is designed to

drain juices and help avoid spatter and smoke.

• For proper draining, do not cover the grid with foil. The

bottom of the pan may be lined with aluminum foil for easier

cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to avoid curling.

• Select HI/550°F (288°C) broil for most broiling. Select

LO/450°F (232°C) broil for low-temperature broiling of

longer cooking foods such as poultry to avoid over browning.

• Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very

thin cuts of sh, poultry or meat may not need to be turned.

TO BROIL:

1 Place the food on the rack in the broiler pan and place pan in

the oven. Close the oven door.

NOTE: Preheating is not necessary.

2 Press BROIL for the desired mode. “BROIL” and “Set temp

or Press START” will appear in the display, and “550ºF”

(288ºC) will be displayed.

3 Press START, if you wish to broil at 550°F (288°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from

450°F (232°C) to 550°F (288°C).

4 “BROIL” will appear in the display after Start is pressed.

NOTES:

• The broil temperature can be changed at any time during

cooking. Press STOP/CLEAR to clear the settings. Select

oven mode, then enter the desired temperature by pressing

the number keypad, and then press START.

• After selecting an Oven Mode and Temperature, you have

the option to set a Cook Time and Start Time before press-

ing START. See “Cook Time” and “Start Time.”

5 Press STOP/CLEAR when nished broiling, and remove

food from the oven.

WARM/PROOF

The Warm mode keeps hot, cooked foods at serving temperature.

The Proof mode prepares dough for baking by activating the

yeast. Follow the recipe directions as a guide.

WARNING

FOOD POISONING HAZARD

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

IMPORTANT: Food must be at serving temperature before

placing it in the warmed oven. Food may be held up to 1 hour;

however, breads and casseroles may become too dry if left in

the oven during the Warm function. For best results, cover food.

WARM

1 Press WARM/PROOF. “Warm” and “Set Temp or Press

START” and 140°F (60°C) will be displayed.

2 Press START, if you want to Warm food at 140°F (60°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from 140°F

(60°C) to 210°F (99°C).

3 “WARM” will appear in the display, once Start is pressed.

14E

OVEN USE

Follow the recipe or convenience food directions for baking

temperature, time and rack position. Baking time will vary with

the temperature of ingredients and the size, shape and nish of

the bakeware.

1 Press BAKE to select the bake mode. “BAKE” will appear

in the display and 350°F (177°C) will be displayed. “Set temp

or Press START” will appear in the display.

2 Press START, if you wish to cook at 350°F (177°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from 170°F

(77°C) to 500°F (260°C).

NOTES:

• The temperature can be changed at any time during cook-

ing. Press STOP/CLEAR to clear the settings. Select oven

mode, then enter the desired temperature by pressing the

number keypad, and then press START.

• After selecting an Oven Mode and Temperature, you have

the option to set a Cook Time and Start Time before press-

ing START. See “Cook Time” and “Start Time.”

3 Press STOP/CLEAR when nished baking, and remove food

from the oven.

BROIL

Broiling uses direct radiant heat to cook food. The lower the

temperature, the slower the cooking. Thicker cuts and unevenly

shaped pieces of meat, sh and poultry may cook better at lower

broiling temperatures.

• For best results, use a broiler pan and rack. It is designed to

drain juices and help avoid spatter and smoke.

• For proper draining, do not cover the grid with foil. The

bottom of the pan may be lined with aluminum foil for easier

cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to avoid curling.

• Select HI/550°F (288°C) broil for most broiling. Select

LO/450°F (232°C) broil for low-temperature broiling of

longer cooking foods such as poultry to avoid over browning.

• Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very

thin cuts of sh, poultry or meat may not need to be turned.

TO BROIL:

1 Place the food on the rack in the broiler pan and place pan in

the oven. Close the oven door.

NOTE: Preheating is not necessary.

2 Press BROIL for the desired mode. “BROIL” and “Set temp

or Press START” will appear in the display, and “550ºF”

(288ºC) will be displayed.

3 Press START, if you wish to broil at 550°F (288°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from

450°F (232°C) to 550°F (288°C).

4 “BROIL” will appear in the display after Start is pressed.

NOTES:

• The broil temperature can be changed at any time during

cooking. Press STOP/CLEAR to clear the settings. Select

oven mode, then enter the desired temperature by pressing

the number keypad, and then press START.

• After selecting an Oven Mode and Temperature, you have

the option to set a Cook Time and Start Time before press-

ing START. See “Cook Time” and “Start Time.”

5 Press STOP/CLEAR when nished broiling, and remove

food from the oven.

WARM/PROOF

The Warm mode keeps hot, cooked foods at serving temperature.

The Proof mode prepares dough for baking by activating the

yeast. Follow the recipe directions as a guide.

WARNING

FOOD POISONING HAZARD

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

IMPORTANT: Food must be at serving temperature before

placing it in the warmed oven. Food may be held up to 1 hour;

however, breads and casseroles may become too dry if left in

the oven during the Warm function. For best results, cover food.

WARM

1 Press WARM/PROOF. “Warm” and “Set Temp or Press

START” and 140°F (60°C) will be displayed.

2 Press START, if you want to Warm food at 140°F (60°C).

Enter the desired temperature by pressing the number keypad,

and then press START. The temperature can be set from 140°F

(60°C) to 210°F (99°C).

3 “WARM” will appear in the display, once Start is pressed.

WARNING