5
CONVECT BAKE
Convection
cooking
1.
Press CONVECT BAKE.
2.
Press the number keypads to set a temperature other than 325°F (162°C) in 5° increments
between 170°F and 500°F (77°C and 260°C).
3.
Press START.
4.
To change the temperature, repeat Step 2. Press START for the change to take effect.
5.
Press OFF when finished.
CONVECT ROAST Convection
cooking
1.
Press CONVECT ROAST.
2.
Press the number keypads to set a temperature other than 325°F (162°C) in 5° increments
between 170°F and 500°F (77°C and 260°C).
3.
Press START.
4.
To change the temperature, repeat Step 2. Press START for the change to take effect.
5.
Press OFF when finished.
CONVECT BROIL
Convection
cooking
1.
Press CONVECT BROIL.
2.
Press the number keypads to set a temperature other than 450°F (234°C) in 5° increments
between 170°F and 500°F (77°C and 260°C).
3.
Press START.
4.
To change the temperature, repeat Step 2. Press START for the change to take effect.
5.
Press OFF when finished.
EASYCONVECT™
CONVERSION
Recipe
conversion for
convection
cooking
NOTE:
For best results, preheat your oven to the required temperature prior to using
EasyConvect™ Conversion. After preheating is complete, press the OFF key before using
EasyConvect™ Conversion.
1.
Press the appropriate EasyConvect™ key (MEATS, PIZZA, BAKED GOODS or OTHER).
2.
Press the number pad to enter the standard cook temperature then press START.
3.
Enter the standard cook time, then press START.
4.
Place food in the oven at the appropriate time.
Check food for doneness before the stop time is reached. If food will not be done when stop
time is reached, add more cooking time before time elapses. See “Cook Time” section. At
the end of the stop time, the oven will automatically turn off.
5.
Press OFF when finished.
Refer to the “EasyConvect™ Conversion” section for more information.
BREAD PROOF
Proofing bread
1.
Press BREAD PROOF until the desired proof is displayed (“Standard Proof” or “Rapid Proof”).
NOTE:
“Rapid” operates at a slightly higher temperature for second rise of formed dough.
2.
Press START.
Let the dough rise until nearly doubled in size. Proofing time may vary depending on dough
type and quantity.
3.
Press OFF when finished proofing.
Refer to the “Proofing Bread” section for more information.
KEEP WARM
Hold warm
Food must be at serving temperature before placing it in the warmed oven.
1.
Press KEEP WARM.
2.
Set temperature between 145°F (63°C) and 190°F (88°C) using the number keypads. The
default temperature is 170°F (78°C).
3.
Press START.
4.
Press OFF when finished.
DELAY START
Delayed start
The Delay Start keypad is used to enter the starting time for an oven function with a delayed
start.
COOK TIME
Timed cooking
Cook Time allows the oven to be set to turn on at a certain time of day, cook for a set length of
time, and/or shut off automatically. Delay Start should not be used for foods such as breads and
cakes because they may not bake properly.
To set a Timed Cook or a Delayed Timed Cook, see “Cook Time” section.
WARMING
DRAWER
ON/OFF
Warming drawer
(on some
models)
1.
Press WARMING DRAWER ON to select the Warming Drawer function at the Low setting.
2.
To select a higher temperature setting, press WARMING DRAWER ON a second time for the
Medium setting and a third time for the High setting.
3.
Press START to begin preheating the warming drawer.
4.
Allow the warming drawer to preheat for 15 minutes.
5.
Place the cooked food(s) in the warming drawer
6.
Press WARMING DRAWER OFF to turn off the heating element.
Refer to the “Warming Drawer” section for information.
KEYPAD
FEATURE
INSTRUCTIONS
