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Baking Elements
The oven uses two elements for baking: one located at the top of the oven and the second located
below the floor of the oven cavity to provide ease in cleaning the oven cavity.
Grilling Element
The grilling element of the oven is located at the top of the oven cavity. Do not touch the heating
element or let oven gloves touch the grilling element. Never use a towel or bulky cloth for an oven
glove; they could catch on fire.
Convection Element
The convection elements (not visible) and fans are located at the back of the oven cavity. This
element and fan combination performs the cooking when in the convection bake mode. When in
any of the convection modes the fan is on, see Table 1.
About Convection Ovens
In a conventional oven, the heat sources cycle on and off to maintain an average temperature
in the oven cavity. As the temperature gradually rises and falls, gentle air currents are produced
within the oven. This natural convection tends to be inefficient because the currents are irregular
and slow. In this convection system, the heat is “conveyed’ by a fan that provides continuous
circulation of the hot air. This European Convection system provides state-of-the-art engineering
and advanced design to create the finest convection oven. In standard convection ovens, a fan
simply circutates the hot air around the food. The system is characterized by the combination
of an additional heating element located around the convection fan and the venting panel that
distributes heated air in three dimensions: along the sides, the top and the full depth of the oven
cavity. This European Convection system aids in maintaining a more even oven temperature
throughout the oven cavity. The circulating air aids in speeding up the baking process and cooks
the food more evenly. By controlling the movement of heated air, convection cooking produces
evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works
best for breads and pastries as well as meats and poultry. Air-leavened foods like angel food
cakes, soufflés and cream puffs rise higher than in a conventional oven. Meats stay juicy and
tender while the outside is flavorful and crisp. By using European Convection, foods can be
cooked at a lower temperature and cooking times can be shorter. When using this mode, the
standard oven temperature should be lowered by 25°F (15°C). Foods requiring less cooking
time should be checked slightly earlier than normal. For best results, foods should be cooked
uncovered, in low-sided pans to take advantage of the forced air circulation. When using the
Convection Roast mode, the standard oven temperature does not need to be reduced.
