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CM Oven Care and Use Manual
Heating Modes available in Each Oven
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows repre-
sent the location of the heat source during specific modes. The lower element is concealed under the oven floor.
CONVECTION BROIL
Convection broiling combines the
intense heat from the upper element
with the circulation assisted by the
convection fan.
This air circulation
crisps the exterior surface and
retains inner moisture in meats
more than 1
-1
/2" thick.
CONVECTION ROAST
Convection roasting combines the
heat from the lower concealed ele-
ment with additional heat from the
convection ring element and the con-
vection fan. The result is a drier,
crispier exterior that seals in the in-
terior juices. It is perfect for roast-
ing tender meats in an uncovered,
low-sided pan.
CONVECTION BAKE
Convection Bake has heat from the
upper and lower element with
circulation assisted by the convection
fan. This mode is designed for breads,
pastries and pies.
CONVECTION or
DEHYDRATE
Convection is cooking with heat
from a third element concealed
behind the back wall of the oven. It
is used with a fan to speed up the
circulation of heated air throughout
the oven. Dehydrating holds an
optimum low temperature while
circulating the heated air to remove
moisture slowly for food
preservation.
BROIL
Broiling uses intense heat radiated
from the upper element to give
excellent top browning or searing.
ROAST
Roasting has more top heat than
baking.
This additional top heat is for
conventional open roasting when
drippings are desired or for covered-
dish roasting.
BAKE or PROOF
Baking is cooking with heated air.
Both upper and lower elements are
used to heat the air and circulate it
to maintain the temperature.
Proof-
ing, while similar to bake,
holds an
optimum low temperature for yeast
dough to rise.
Oven Features
Page 13