Temperature Control
Each oven has a separate temperature
control dial and a separate oven
function selector. The controls can be
set at any temperature from 200°F
(93.3°C) to 550°F (287.8°C). There are separate
settings for broiling and self-cleaning.
ALWAYS
be
sure the controls are in the OFF position when the
ovens are not in use.
Interior Oven Light Control
The upper and lower ovens have
interior oven lights that are controlled
by one switch on the control panel.
Push the switch to turn the interior
oven lights on and off.
Two-Element
Bake
Full power heat is
radiated from the bake
element in the bottom
of the oven cavity and
supplemental heat is
radiated from the broil
element. This function is recommended for single rack
baking. Many cookbooks contain recipes to be cooked
in the conventional manner. Conventional baking/
roasting is particularly suitable for dishes that require a
high temperature. Use this setting for baking, roasting,
and casseroles.
TruConvec™
The rear element only
operates at full power.
There is no direct heat
from the bottom or
top elements. The
motorized fan in the
rear of the oven
circulates air in the oven cavity for even heating.
Use this setting for foods that require gentle cooking
such as pastries, souffles, yeast breads, quick breads
and cakes. Breads, cookies, and other baked goods
come out evenly textured with golden crusts. No
special bakeware is required. Use this function for
single rack baking, multiple rack baking, roasting,
and preparation of complete meals. This setting is
also recommended when baking large quantities of
baked goods at one time.
Setting the Clock
Oven Controls
Oven Settings and Functions
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN
OVEN
CLEAN
OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at
any temperature from 200˚F to 550˚F.
There are separate settings for broiling
and self-cleaning.
Interior
Oven Light
Switch
Oven Function Selector
Bake
Conventional, single rack baking (breads,
cakes, cookies, pastry, pies, entrees,
vegetables)
Convection Bake
Multi-rack baking for heavier or frozen
foods (e.g., 4 frozen pies, pizzas, entrees,
vegetables)
TruConvec
TM
Multi-rack baking for breads, cakes,
cookies (up to 6 racks of cookies
at once)
High-Broil
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Medium-Broil
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Low-Broil
Delicate broiling such as meringue
Convection Broil
Thicker meats, faster than regular broil &
with less smoke generation
Convection Roast
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the
oven reaches elevated
temperatures in order to burn
off soils and deposits
Self-Clean
Indicator Light
Electronic Timing Center
The Electronic Timing Center
is used to program and control
all timing functions.
IMPORTANT: The Time-of-day
must be set before any other
program can be used.
BAKE
TIME
MIN/SEC
TIMER
START
TIME
PROBE
TEMP
SET
MANUAL
UPPER
TIMED
LOWER
TIMED
Timed Bake
Knob
(Premier Models)
Digital Clock
(Select Models)
SET
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
OVEN
LIGHT
two-element bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
TruConvec
TM
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
*Note:
This is a Professional Premiere Control Panel.
Convection Bake
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated by the
motorized fan in the rear of the oven providing a more
even heat distribution. This even circulation of air
equalizes the temperature throughout the oven cavity
and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection
baking is the ability to prepare food in quantity using
multiple racks—a feature not possible in a standard
oven. 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.
With this heating method, foods can be baked and
roasted at the same time with minimal taste transfer,
even when different dishes are involved, such as cakes,
fish or meat. The hot air system is especially
economical when thawing frozen food. Use this setting
for baking and roasting.
Convection
Roast*
The convection element
runs in conjuction with
the inner and outer broil
elements. The reversible
convection fan runs at a
higher speed in each
direction. This transfer of heat (mainly from the
convection element) seals moisture inside of large
roasts. A time savings is gained over existing, single fan
convection roast modes. Use this setting for whole
turkeys, whole chickens, hams, etc.
Convection Broil*
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of air
circulation by the
motorized fan in the rear of the oven. Smoke is
reduced since the airflow also reduces peak
temperatures on the food. Use this setting for broiling
thick cuts of meat.
*This function uses a high-speed convection fan for
optimum cooking performance. Some noise may be
noticed from this highfan speed. This is normal.
High-Broil
Heat radiates from
both broil elements,
located in the top of
the oven cavity, at full
power. The distance
between the foods
and the broil elements
determines broiling speed. For “fast” broiling, food
may be as close as 2 inches to the broil element or on
the top rack. “Fast” broiling is best for meats where
“rare to medium” doneness is desired. Use this
setting for broiling small and average cuts of meat.
Medium-Broil
Inner and outer broil
elements pulse on and
off to produce less
heat for “slow”
broiling. Allow about 4
inches between the
top surface of the food
and the broil element. “Slow” broiling is best for
chicken and ham in order to broil food without over-
browning it. Use this setting for broiling small and
average cuts of meat.
Low-Broil
This mode uses only
a fraction of the
available power to the
inner broil element for
delicate top-browning.
The inner broil
element is on for only
part of the time. Use this setting to gently brown
meringue on racks 3 or 4 in 3-4 minutes.
Self-Clean
The pyrolytic self-cleaning cycle is
designed to eliminate the need for
scrubbing and scouring food baked
onto the oven interior. During this
cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral
smoke eliminator reduces odors associated with the
soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean
cycle. When the oven has cooled, remove any ash
from oven surfaces with a damp sponge or cloth.
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Digital Display
(Select Models)
The time-of-day must
be set before any other
program can be used.
When your oven is first connected to the power in
your home, the timer display will show --:--.
To program the time-of-day:
1. Press the “CLOCK” button. 12:00 will be displayed
with the word SET in the upper right corner.
2. Turn the “SET” knob until the correct time-of-day
is displayed. AM and PM are not indicated.
3. Press the “CLOCK” button again. The word SET
will disappear and the correct time is now set into
the timer.
The time-of-day can be changed by following steps 1
through 3. It cannot be changed while there is a Bake
Time or Start Time cycle programmed into the timer.
Analog Display
(Premiere Models)
Synchronizing the analog and digital clocks:
NOTE:
It It is important to
always synchronize the
analog and digital clocks
before setting the time-of-
day.
1. Press and release the
“start time” button.
NOTE: This is only necessary
after a power outage or for
the first time to set the clock.
2. Press and hold the “min/sec timer” and start time
buttons simultaneously.
3. Turn the “Set” knob to move the hands on the analog
clock to 30 minutes ahead of the current time. Release
hold from “start time” and “min/sec timer” buttons.
4. After several seconds, the display will blink. Press and
hold the “min/sec timer” button and turn the “Set”
knob to set the digital clock so that it matches exactly
with the analog clock. The clocks are now synched
and you can now set the time of day.
The time-of-day must be set before any other program
can be used.
Setting the time-of-day:
1. Push and hold the “min/sec timer” and “bake time”
buttons simultaneously.
2. Turn the “Set” knob until correct time is displayed on
the digital clock.
3. Release hold from “min/sec timer” and “bake time”
buttons.
The analog clock’s time will automatically set to match
the digital clock.
BAKE
TIME
MIN/SEC
TIMER
START
TIME
PROBE
TEMP
SET
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
