9
CONVECTION DEHYDRATE
With the temperature control on
175°F, warm air is radiated from the
U-shaped bake burner in the bottom
of the oven cavity and is circulated
by a motorized fan in the rear of the
oven. Over a period of time, the
water is removed from the food by
evaporation. Removal of water
inhibits growth of microorganisms
and retards the activity of enzymes.
It is important to remember that
dehydration does not improve the
quality , so only fresh, top-quality
foods should be used.
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan accelerates
natural defrosting of the food
without heat. To avoid sickness and
food waste, do not allow defrosted
food to remain in the oven for more
than two hours.
SELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off
soils and deposits. A powder ash
residue is left in the bottom of the
oven after completion of the self-
clean cycle. When oven has cooled,
remove ash with a damp sponge or
cloth.
8
INFRARED BROIL
The broil burner at the top of the
oven 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 radiated from the U-shaped
bake burner in the bottom of the
oven cavity and is circulated by the
motorized fan in the rear of the
oven. It provides more even heat
distribution throughout the oven
cavity for all uses. Multiple rack use
is possible for the largest baking
job. When roasting, cool air is
quickly replaced, searing meats on
the outside and retaining more
juices and natural flavor on the
inside with less shrinkage.
INFRARED CONVECTION BROIL
Exactly the same as regular broiling
with the additional benefit of air
circulation by the motorized fan in
the rear of the oven. The cool air is
quickly replaced-improving the
already high performance of the
infrared broil burner.
