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Safety Instructions
Operating Instructions
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The GE Profile oven with Trivection
™
technology is a microwave-assist oven designed to cook food up to five times
faster than a traditional oven. This oven gives the user the flexibility to cook food in traditional cooking modes
(Bake or Broil), convection modes (convection bake and convection roast) or in speedcook modes (speed bake
and speed broil). This oven features easy-to-use controls that will guide you through oven operations.
Bake
Baking is cooking with heated air. The
upper and lower elements cycle back
and forth to heat the air and maintain
temperature. Used for traditional baking
and roasting. Best for delicate items.
Broil
Heat is provided by the upper element
to broil your food. May be used with the
oven door open or closed.
Convection Bake—Multi and Single Rack
Heat is provided by the element in the
back of the oven, along with the upper
and lower elements. The air is circulated
with a reversing fan system. The fan will
change directions to provide optimal
evenness and browning. The
Multi Rack
option is ideal for evenly baking foods
when using more than one rack. The
1 Rack
option, used for one rack of food,
cooks food faster than
BAKE
mode.
Convection Roast
Heat is provided by the upper element
and circulated with the reversing fan
system. The fan will change directions to
provide optimal evenness and browning.
Good for roasting large tender cuts of
meat or poultry, uncovered. Roasts foods
up to 25% faster.
Speed Bake
Heat is provided by the three elements
and microwave. The exact combination
of elements is automatically determined
by the food category selected. Air is
circulated with the reversing fan system
described above.
Ideal for baking and
roasting foods up to five times faster.
Speed Broil
Heat is provided by the upper element
and microwave. Air is circulated with the
reversing fan system described above.
Oven door must be closed.
Ideal for
broiling foods to medium to well done
doneness levels two times faster than
traditional broil.
Introduction.
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