Instructions / Assembly
CONVECTION – OVEN 2
The convection function can be set on Oven 2 only. Heat is transferred from the heat-
ing element in the bottom of the oven cavity to the oven cavity itself. The convection
fan in the rear of the oven then circulates the heat. This convection process provides
more even heat distribution throughout the oven cavity. Convection cooking is faster,
can be accomplished at lower temperatures and provides more even temperatures
than regular cooking.
Convection cooking is preferred for tender cuts of meat and poultry, air-leavened
baked foods, breads, cakes, and cookies. For best results, cook foods uncovered in
low-sided pans.
• Operation
To use convection, turn the Oven Control Knob of Oven 2
counterclockwise to the desired temperature. The oven
indicator light will illuminate. Press in the Convection Fan
button on the Control Panel, and it will illuminate blue. The
fan works independently and can be turned off at any time
during the cooking process by pushing the button in again.
BROIL
Broiling is a method of cooking food directly under an infrared broiler in the oven. The
top heating element of the oven will radiate downwards and provide high direct heat
to quickly cook the food’s surface, searing and sealing in juices. Ideal for tender cuts
of meat. The Broil feature temperature is 500˚F.
Light Convection
Fan
• Operation
The Broil function can be operated from Oven 2 only. Push
and turn the corresponding Oven Control Knob counter-
clockwise to the ‘BROIL’ function.
To turn off, push and turn the knob clockwise to the off
position.
• Defrost
With Oven Control Knob set to off, the motorized Convection 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 defrosted food to remain in the oven for
more than two hours without being cooked.
• Dehydrate
Turn the Oven Control Knob to 175°F and turn on the Convection Fan. Over a period
of time, water is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes.
Broil
500
450
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