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TruConvec
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The motorized
fan in the rear of the oven
circulates air in the oven
cavity for even heating.
Use this setting for foods
that require gentle
cooking such as pastries,
souffles, yeast breads,
quick breads and cakes. Breads, cookies, and other baked goods come
out evenly textured with golden crusts. No special bakeware is required.
Use this function for single rack baking, multiple rack baking, roasting, and
preparation of complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
Convection Bake
The bottom element
operates at full power,
and the top broil element
operates at supplemental
power. The heated air is
circulated by the
motorized fan in the rear
of the oven providing a
more even heat
distribution. This even
circulation of air equalizes
the temperature
throughout the oven cavity and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection baking is the ability to
prepare food in quantity using multiple racks – a feature not possible in a
standard oven. When roasting, cool air is quickly replaced, searing meats
on the outside and retaining more juices and natural flavor on the inside
with less shrinkage. With this heating method, foods can be baked and
roasted at the same time with minimal taste transfer, even when different
dishes are involved, such as cakes, fish or meat. The hot air system is
especially economical when thawing frozen food. Use this setting for
baking and roasting.
Oven Settings and Functions Oven Settings and Functions
Convection Roast*
The convection element
runs in conjuction with
the inner and outer broil
elements. The reversible
convection fan runs at a
higher speed in each
direction. This transfer of
heat (mainly from the
convection element)
seals moisture inside of
large roasts.
A time savings is gained
over existing, single fan convection roast modes. Use this setting for whole
turkeys, whole chickens, hams, etc.
Convection Broil*
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of air
circulation by the
motorized fan in the rear
of the oven. Smoke is
reduced since the
airflow also reduces
peak temperatures on
the food. Use this
setting for broiling thick cuts of meats.
*This function uses a high-speed convection fan for optimum cooking
performance. Some noise may be noticed from this high fan speed. This is
normal.
TruConvec
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
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