Owner Manual

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Convection Roast
For best results use the broiler pan. The pan is used to catch grease spills and has a
cover to prevent grease splatter.
The convection fan circulates heated air around the food being roasted, sealing juices
quickly for a moist and tender product while, at the same time, creating a rich golden-
brown exterior.
Use the broil/roast pan and slotted grid supplied with the range when roasting in order
to elevate the meat on a metal roasting rack. This allows hot air to circulate around the
meat, browning it more evenly like a rotisserie. A suitable roasting rack can be pur-
chased through Customer Care at: [phone].
When roasting larger items like a whole turkey, use only the pan and grid for greater
stability.
Convection Defrost
With temperature control off, a motorized fan in the rear of the oven circulates air. The
fan accelerates natural defrosting of the food without heat. To avoid illness and food
waste, do not allow defrost food to remain in the oven for more than two hours without
being cooked.
Defrosting
To thaw uncooked frozen food, set the oven temperature to 100°F - 150°F. Once
thawed, cook the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
Convection Dehydration
With the temperature control on 175°F, warm air is radiated from the bake burners on
the bottom of the oven cavity, and 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 increases growth of microorganisms and detains the activity of enzymes.
Oven Functions
Broiler Operation
Broiler Operation
Note: Door must be closed during broiler operation.
Broiling is a method of cooking tender cuts of meat directly under the broiler in the oven.
Broiling in the oven is accomplished with the oven door closed. It is normal and neces-
sary for some smoke to be present to give the food a broiled flavor.
If you open the oven door to check the food, have it open for as short a time as possible.
This is to prevent the control panel from overheating and prevents melted knobs.
Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smoking
and splatter by letting grease drip into the bottom of the pan, away from intense heat. To
prevent food sticking, spray the grid with a light coating of non-stick cooking spray.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before pre-
heating with the broiler. Foods will stick to hard metal). To preheat, turn the “Oven” se-
lector knob to the “Broil” position. Wait for the burner to become hot, approximately 2
minutes. Preheating is not necessary when broiling meat well-done.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season and
serve.
Always pull the rack out to the “stop” position before turning or removing food.
Setting Broil
The “Oven” selector knob controls the Broil feature. When broiling, heat radiates down-
ward from the oven broiler for even coverage. The Broil feature temperature is 500°F
(260°C).
The broil pan and insert used together allows dripping grease to drain and be kept away
from the high heat of the oven broiler. DO NOT use the broil pan without the insert.
DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
heat radiates downward from the oven broiler for even coverage.
The Broil feature temperature is 500°F (260°C).
The broil pan and insert used together allow dripping grease to
drain and be kept away from the high heat of the oven broiler. DO
NOT use the broil pan without the insert.
DO NOT cover the broil pan insert with foil. The exposed grease
could catch fire.