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1514
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.
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.
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.
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 200Þ
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.
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
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
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Product Controls
Product Controls
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
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
OFF
400
200
300
500
BROIL
CLEAN
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