50 English
O
v
en (L
o
w
er O
v
en)
Oven (Lower Oven)
Oven functions
Cooking mode
Turn the Upper or Lower oven mode knob to select the cooking mode. Set the
temperature using the Upper or Lower oven Temp knob, the numeric pad, or the
wheel picker. See Setting the Temperature on pages
and Basic Baking and
Broiling Instructions starting on page
Mode
Temperature range
Lower
Temp
probe
InstantHeat™
Bake
175 °F (80 °C) - 550 °F (285 °C)
O
O
-
Broil
L0 / HI
O
-
-
Convection
Bake
175 °F (80 °C) - 550 °F (285 °C)
O
O
O
Convection
Roast
175 °F (80 °C) - 550 °F (285 °C)
O
O
O
Pure
convection
175 °F (80 °C) - 550 °F (285 °C)
O
O
-
Steam Bake
230 °F (110 °C) - 550 °F (285 °C)
O
O
-
Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
O
O
-
Steam Proof
95 °F (35 °C) - 105 °F (40 °C)
O
-
-
Dehydrate
100 °F (40 °C) - 225 °F (105 °C)
O
-
-
O = Available
- = Not Available
** None means that a factory set temperature is applied for the best performance.
You cannot adjust this temperature.
Mode
Instruction
Bake
•
Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven first.
•
Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
•
Dark or nonstick coatings may cook faster with more browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
Broil
•
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
•
The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up
to 1 inch thick.
•
Always preheat the oven for 5 minutes before broiling.
•
See the
Broil recommended guide
section starting on page
.
Convection
Bake
•
Convection Bake uses a fan to circulate the oven’s heat evenly
and continuously within the oven.
•
This improved heat distribution allows for even cooking and
excellent results while using multiple racks at the same time.
•
Breads and pastries brown more evenly.
Convection
Roast
•
Convection Roast is good for cooking large tender cuts of
meat, uncovered. The convection fan circulates the heated air
evenly over and around the food.
•
Meat and poultry are browned on all sides as if they were
cooked on a rotisserie.
•
The heated air seals in juices quickly for moist and tender results
while, at the same time, creating a rich golden brown exterior.
