15
CONVECTION BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and partial power is radiated from the broil
element. Air 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.
TruConvec
TM
The rear element only operates at full power.
Air is circulated by the fan for even heating.
Use this setting for foods which require
gentle cooking such as pastries and souffles.
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 broil
element.
CONVECTION DEHYDRATE
With the temperature control on 175°F (79.4
°C), warm air is radiated from the bake
element 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.
14
Kitchen Equivalents and Metrics
Measure
Equivalent
Metric*
1 tablespoon
3 teaspoons
15 mL
2 tablespoons
1 ounce
30 mL
1 jigger
1 1/2 ounces
45 mL
1/4 cup
4 tablespoons
60 mL
1/3 cup
5 tbsp. plus 1 tsp.
80 mL
1/2 cup
8 tablespoons
125 mL
1 cup
16 tablespoons
250 mL
1 pint
2 cups
30 grams
1 pound
16 ounces
454 grams
2.21 pounds
35.3 ounces
1 kilogram
*Rounded for easier measuring
Basic Functions of Your Oven
TWO-ELEMENT BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and partial power is radiated from the
broil element in the top. Air is circulated
with natural airflow. This is the traditional
bake setting.
BROIL
In Maxi-Broil, heat is radiated from both
broil elements, located at the top of the
oven cavity at full power. Broiling speed
is determined by the distance between
the foods and the broil elements. The
Mini-Broil setting is designed for “slow”
broiling. Only the center broil element
operates for partial power.
