CONVECTION
When using the convection function, heat is transferred from the heating element in
the bottom of the oven cavity to the oven cavity itself. The convection fan in the rear
of the oven then circulates the heat. This convection process provides more even
heat distribution throughout the oven cavity. Convection cooking is faster, can be
accomplished at lower temperatures and provides more even temperatures than
regular cooking.
Convection cooking is preferred for tender cuts of meat and poultry, air-leavened
baked foods, breads, cakes, and cookies. For best results, cook foods uncovered in
low-sided pans.
•
Operation
To use convection, turn the Oven Control Knob
counterclockwise
to the desired temperature. The oven indicator light will illumi-
nate. Press in the Convection Fan button on the Control Panel,
and it will illuminate blue. The fan works independently and can
be turned off at any time during the cooking process by pushing
the button in again.
BROIL
Broiling is a method of cooking food directly under an infrared broiler in the oven. The
top heating element of the oven will radiate downwards and provide high direct heat
to quickly cook the food’s surface, searing and sealing in juices. Ideal for tender cuts
of meat. The Broil feature temperature is 500˚F.
Convection
Fan
•
Operation
Push and turn the Oven Control Knob
counterclockwise
to
the ‘BROIL’ function.
To turn
off,
push and turn the knob
clockwise
to the off
position.
•
Defrost
With Oven Control Knob set to
off
, the motorized Convection 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 allow defrosted food to remain in the oven for
more than two hours without being cooked.
•
Dehydrate
Turn the Oven Control Knob to 175°F and turn
on
the Convection Fan. Over a period
of time, water is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes.
Broil
500
450
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