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Oven Function
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom of the oven
cavity.Heat is then circulated by natural airflow.This is a traditional bake setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen until it glows. The
glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices.
Convection Bake
Heat is transferred from the bake burners in the bottom of the oven cavity to the oven cavity itself. The
convection fan in the rear of the oven then circulates it. This convection process provides more even
heat distribution throughout the oven cavity. Multiple rack use is possible for the largest baking job.
Convection cooking is faster, can be accomplished at lower temperatures and provides more even
temperatures than with regular cooking.
Position the oven bottom cover and the oven shelf/shelves before using oven. And remove any unused
shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before most baking, depending on the
temperature and the size of the oven.
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other or the
sides of the oven. When baking a single item, always center the item on the oven shelf. If baking on
multiple shelves, make sure you stagger items on the shelves so that one is never directly above
another.
CONVECTION, either reduce the temperature stated in the recipe and leave the baking time unchanged,
or reduce the baking time by several minutes and leave the temperature unchanged. For foods with a
baking time of over an hour, reducing both the temperature and time slightly may give the best results.
Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are excellent
for pies and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and cookies), as
it reflects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking.
Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using the cover and
broiler pan provided, heated air will be circulated over the around the food being roasted. The heated
air seals in juices quickly for a moist and tender product while, at the same time, creating a rich golden
brown exterior. When convection roasting, it is important that you use the broiler pan for best
convection roasting results. The pan is used to catch grease spills and has a cover to prevent grease
splatter.
Use the broil/roast pan and slotted grid supplied with the range when roasting, elevating the meat on a
metal roasting rack. This allows hot air to circulate around the meat, giving a more even browning and a
