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1211
Oven Settings and Functions
High-Broil
Heat radiates from both
broil elements, located
in the top of the oven
cavity, at full power.
The distance between
the foods and the broil
elements determines
broiling speed. For
"fast" broiling, food
may be as close as 2
inches (5 cm) to the
broil element or on the top rack. "Fast" broiling is best for
meats where "rare to medium" doneness is desired. Use this
setting for broiling small and average cuts of meat.
Oven Settings and Functions
Low-Broil
This mode uses
only a fraction of
the available power
to the inner broil
element for delicate
top-browning. The
inner broil element
is on for only part of
the time. Use this
setting to gently
brown meringue on
racks 3 or 4 in 3-4 minutes.
high-broil
O
FF
BAKE
TRU
CONVEC
L
OW
BROIL
CONV.
B
AKE
S
ELF
CLEAN
M
ED
BROIL
H
I
BROIL
CONV.
BROIL
CONV.
R
OAST
low-broil
O
FF
B
AKE
TRU
CONVEC
LOW
B
ROIL
CONV.
BAKE
SELF
C
LEAN
MED
BROIL
H
I
B
ROIL
C
ONV.
BROIL
C
ONV.
ROAST
Product Controls
Product Controls
Medium-Broil
Inner and outer broil
elements pulse on and
off to produce less heat
for “slow” broiling.
Allow about 4 inches
(10 cm.) between the
top surface of the food
and the broil element.
"Slow" broiling is best
for chicken and ham in
order to broil food
without over-browning it. Use this setting for broiling small and
average cuts of meat.
medium-broil
OFF
BAKE
T
RU
C
ONVEC
LOW
B
ROIL
CONV.
B
AKE
S
ELF
C
LEAN
MED
B
ROIL
HI
B
ROIL
CONV.
B
ROIL
C
ONV.
ROAST
Self-Clean
The pyrolytic self-cleaning cycle is designed to
eliminate the need for scrubbing and scouring food
baked onto the oven interior. During this cycle, the
oven reaches elevated temperatures in order to burn
off soils and deposits. An integral smoke eliminator
reduces odors associated with the soil burn-off. A powder ash
residue is left in the bottom of the oven after completion of the self-
clean cycle. When the oven has cooled, remove any ash from oven
surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and
the temperature control on 200°F
(93.3°C), warm air is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes. It is
important to remember that dehydration does not improve the
quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and
the temperature control off, air is
circulated by a motorized fan in the rear
of the oven. The fan accelerates natural
defrosting of the food without heat. To
avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
off
bake
conv.
b
ake
tru.
convec.
m
ed
broil
l
ow
broil
h
igh
broil
conv.
broil
s
elf-
c
lean
conv.
roast
O
FF
BAKE
TRU
C
ONVEC
LOW
B
ROIL
C
ONV.
B
AKE
S
ELF
CLEAN
MED
BROIL
H
I
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
C
ONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
O
FF
400
2
00
3
00
500
B
ROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN