Oven Function
Natural Airflow Bake
occurs when heat is transferred into the oven from the bake burners in
Oven Operation
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.
Convection Roast
The convection fan circulates the heated air evenly over and around the food. Using the cover
y
g
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 splatters.
Convection Defrost
With temperature control off, a motorized fan in the rear of the oven circulates air. The fan
accelerates natural defrosting of the food without heat To avoid illness and food waste do not
accelerates natural defrosting of the food without heat. To avoid illness and food waste, do not
allow defrost food to remain in the oven for more than two hours without being cooked.
Convection Dehydrate
With the temperature control on 175
o
F, warm air is radiated from the bake burners 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.
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