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Operating Your Oven
Pure Convection
The uniform air circulation provided by Pure Convection
allows you to use more oven capacity at once. Use this
mode for single rack baking, multiple rack baking, roast-
ing and preparation of complete meals. Many foods, such
as pizzas, cakes, cookies, biscuits, muffins, rolls and
frozen convenience foods can be successfully prepared on
two or three racks at a time. Pure Convection is also good
for whole roasted duck, lamb shoulder and short leg of
lamb.
For multiple rack baking...
• Typically, when baking on two racks with your oven,
use rack positions #3 and #5 (counting from the
bottom up). When baking on three racks, use rack
positions #2, #4 and #6.
• When adapting a single rack recipe to multiple rack
baking, it may be necessary to add to the baking time
due to the extra bulk of the food in the oven.
Convection Bake
Use this mode for single rack
baking. The
combination of the convection fan and bottom heat source
is best for fruit crisps, custard pies, double-crusted fruit
pies, quiches, yeast breads in a loaf pan and popovers.
Also, items baked in a deep ceramic dish or earthen-
ware clay pots are best in this mode. Most of these items
cook in a deep pan and require browning on the top and
bottom.
Convection Roast
Your oven’s Convection Roast mode uses a combination of
the convection fan and heat sources above and below the
food. It is best for rib roasts, turkeys, chickens, etc.
Your oven offers two broil modes...
• Broil
• Convection Broil
WARNING
• Use the broil and convection broil modes only with the oven
door completely closed.
• To avoid damage to the meat probe, remove it from the oven
when using either of the broil modes. If the meat probe is
connected the broil modes will not start. The meat probe
symbol will flash when you attempt to start the oven in one of
the broil modes with the meat probe connected.
Broiling is a quick, flavorful way to prepare many foods,
including steaks, chicken, chops, hamburgers and fish.
Broil
Uses a top heat source. It is best for broiling smaller
amounts of food.
Convection Broil
This mode uses a combination of the convection fan and
a top heat source. It is best for items that do not need to
be flipped such as, thinner cuts of meat, fish and garlic
bread.
Broiling Tips
• To reduce the chance of overcooking, use rack posi-
tions 1 through 4. Results will vary based on the type
of food being broiled and the rack position used.
• It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
• Setting the timer is recommended to time the broiling
process.
• Always use a broiler pan and grill to provide drainage
for excess fat and grease. Doing so will reduce spat-
ter, smoke and flare-ups.
• Start with a room temperature broiler pan for even
cooking.
• Use tongs or a spatula to turn and remove meats.
Never pierce meat with a fork because the natural
juices will escape.
• Broil food on the first side for a little more than half of
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
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