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OVEN FUNCTIONS
All oven functions are described below:
Standard Bake-With the Standard Bake
function, the bottom heat element
provides conventional baking heat.
Temperatures may be set from 170° F to
500° F. Use Standard Bake for single
rack baking or roasting.
Convection Bake-With the Convection
Bake function, a third heating element,
encircling the convection fan located in
the rear of the oven chamber, acts as the heat source. The convection fan draws
air from the oven chamber, then forces it across the hot convection heating
element. The heated air is directed back onto the oven chamber through the
convection baffle. The baffle distributes the heated air evenly to ensure uniform
results. Temperatures may be set from 170° F to 500° F. Use this function for
single rack baking, multiple rack baking, roasting, and preparation of complete
meals.
Convection Roast - In this combination convection/radiant function, the bake, broil
and convection elements provide the heat. As in Convection Bake, the convection
fan and baffle combine to circulate the heated air evenly throughout the oven
chamber. Temperature may be set from 170° F to 500° F. Use this function for
roasting.
Standard Broil - The high wattage, top heating element supplies the heat when
using the broil function. Broiling is performed with the oven door closed.
Self Clean - With the pyrolytic Self Clean function, the oven reaches extreme high
temperatures, thereby burning off oven soil automatically. The Self Clean time is 3
hours.
Figure 23
Setting Oven Controls