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Built-in DM Oven Care and Use Manual
11
Heating Modes Available in Each Oven
Oven Features
The following illustrations give an overview of what happens in the oven with each mode. The arrows represent 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 air
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 element with additional
heat from the convection element and fan.
The result is a crispier exterior that seals
in the interior juices.
It is perfect for roasting
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 de-
signed for breads and pastries.
CONVECTION or
DEHYDRATE
Convection cooking uses heat from a third
element concealed behind the back wall of
the oven. It also uses a fan to speed up the
circulation of heated air throughout the oven.
Dehydrate is similar to convection cooking
and holds an optimum low temperature while
circulating the heated air to remove mois-
ture slowly for food preservation.
BROIL
Broiling uses intense heat radiated from the
upper element to give excellent top brown-
ing or searing.
ROAST
Roast has more top heat than bake. This
additional top heat is for conventional open
roasting when drippings are desired or for
covered-dish roasting.
BAKE, PROOF or WARM
Baking is cooking with heated air. Both up-
per and lower elements are used to heat the
air and cycle to maintain the temperature.
Proofing, while similar to baking, holds an
optimum low temperature for yeast to rise.
Warm mode uses bottom heat to keep foods
at optimum warm temperature.