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Oven Cooking Methods
Element and Fan Location
A—Upper Element (Broil)
B—Lower Element (Bake)
C—Convection Fan
Introduction
This Range provides standard Baking and Broiling,
as well as EvenAir™ Convection Baking and Broiling.
During EvenAir™ Convection Baking and Broiling,
the oven fan in the rear of the oven cavity circulates
air while the oven cooks. The circulating air provides
even browning and faster baking and broiling times.
When the oven is set to standard mode, the
CONVECTION/STANDARD switch next to electronic
range control is pressed towards “STANDARD” and
does not glow. To set oven to EvenAir™ Convection
Cooking, press switch towards “CONVECTION”. The
switch glows and the oven fan operates.
When
cooking is complete, press switch towards
“STANDARD” to turn fan off.
Bake
Upper and lower elements operate during bake.
Upper element is only used to heat oven quickly and
brown top of food. Bake can be used to reheat or cook
food like casseroles. Oven should be preheated.
Broil
Upper element operates during broil. Broil can be
used to cook thinner foods like chicken breasts or fish
fillets. Preheating is not required when using broil. All
foods should be turned at least once except fish,
which does not need to be turned.
EvenAir™Convection Bake
Upper element, lower element, and fan operate during
convection bake. Upper element is only used to heat
oven quickly and brown top of food. Convection bake
should be used for baking with 1, 2 or 3 racks or
roasting meats. Oven should be preheated for best
results when using convection bake. Pans do not
need to be staggered. Cooks approximately 25%
quicker than bake.
Convection Broil
Upper element and fan operate when using
convection broil. Convection broil should be used to
cook thick foods that are normally broiled. Oven does
not require preheating when using convection broil.
A
B
C