Oven Operation
SETTING CONTROLS FOR TEMPERATURE PROBE
1
Preheat the oven to the desired oven temperature in
the desired mode.
2
Completely insert the probe sensor into the thickest
area of the food.
3
When preheat is complete, place food in the oven.
4
Insert the probe into the probe receptacle. Close the
oven door.
5
Touch Probe.
6
Touch Set to select the preset temperature. To change
the temperature, use the slide bar to select the desired
temperature, then touch Set.
Dual Fuel Range
1
A chime indicates the temperature is 5°F
(1°C)
below
the set temperature. The oven chimes and the set
temperature flashes when the internal temperature
reaches the setpoint.
2
Remove, then reinsert the probe to verify the internal
temperature.
3
Touch the flashing temperature to clear.
7
8
9
Cooking Modes
MODE
PRESET
RANGE
PROBE
USES
BAKE
350°F
(175°C)
200–550°F
(95–290°C)
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
ROAST
350°F
(175°C)
200–550°F
(95–290°C)
•
Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
BROIL
BR3
550°F
(290°C)
BR3 550°F
(290°C)
BR2 450°F
(230°C)
BR1 350°F
(175°C)
Best for broiling meats, fish, and poultry pieces up to 1" thick.
Use a two-piece broiler pan and always broil with the oven door
closed.
CONVECTION ROAST
325°F
(165°C)
200–550°F
(95–290°C)
•
Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork, and poultry.
CONVECTION
325°F
(165°C)
200–550°F
(95–290°C)
•
Uniform air movement makes it possible to multi-level rack cook
with even browning.
GOURMET
—
—
•
Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Preset
temperature and range are dependent on food and desired
doneness.
PROOF
85°F
(30°C)
85–110°F
(30–45°C)
Ideal for proofing or rising bread dough.
STONE
450°F
(230°C)
200–550°F
(95–290°C)
•
Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
DEHYDRATE
135°F
(60°C)
110–170°F
(45–75°C)
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
WARM
180°F
(80°C)
140–200°F
(60–95°C)
•
Designed to keep foods at serving temperature.
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
