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4
PARTS AND FEATURES
This manual covers several models. The oven you have purchased may have some or all of the items listed. The locations and
appearances of the features shown here may not match those of your model.
NOTES:
■ Be sure that any accessories you purchase are suitable for cooking with steam and hot air in combination.
■ Place cookware on the wire shelf, as it can hold more weight than the baking/drip tray or steam tray can.
■ Be sure that there is at least 1¼" (3.2 cm) space between the upper rim of the cookware and the oven cavity ceiling to allow
enough steam to enter the cookware.
■ Do not place wire shelf, baking/drip tray or steam tray directly on oven bottom.
Accessories supplied
Accessories not supplied
Additional accessories can be purchased separately. Refer to the “Assistance or Service” section.
A. Rack position 1
B. Rack position 2
C. Rack position 3
D. Temperature probe lid/
oven wall socket
E. Rack position 4
F. Oven ligh t
G. Convection bake fan
H. Steam outlet
I. Temperature sensor
J. Door gasket
K. Water container compartment
Wire shelf: The wire shelf allows
hot air to circulate around the food.
The wire shelf can be used to cook
food or as a support for ovenproof
cookware and bakeware.
Temperature probe: The temperature
probe is designed to measure the
internal temperature of food between
86°F and 212°F (30°C and 100°C).
See the “Temperature Probe” section
for more information.
Baking/drip tray: Use the baking/
drip tray underneath the wire shelf
or steam tray to catch drips. It may
also be used as cookware or as a
baking tray.
The baking/drip tray is used to
collect the dripping juices and
food particles that would
otherwise stain and soil the interior
of the oven. Do not place tray
directly on the oven bottom.
Water container: All cooking functions
except Convection Bake require the
water container to be full to the “MAX”
mark.
See the “Water Container” section for
more information.
Steam tray: When preparing most
foods using the Steam function,
use the steam tray.
Do not use the steam tray for
foods, such as rice or grains, that
may fall through the holes.
Sponge: The sponge is used for wiping
off residual condensation that may be
present in the cooled oven after
cooking. It is important that you allow
the oven to cool before removing
residual water.
See the “Oven Care” section.
A
B
C
D
E
GHI
J
K
F