Energy Guide

Oven Function
Natural
Airflow Bake occurs when heat is transferred into the oven from the bake
burners in the bottom of the oven cavity. Heat is then circulated by natural airflow.
This is a traditional bake setting.
Broil
The broil burner is located at the top of the oven. This burner heats the metal screen
until it glows. The glowing screen produces the heat, searing the outside of broiled
foods and sealing in juices.
Convection Bake
Heat is transferred from the bake burners in the bottom of the oven cavity to the oven
cavity itself. The convection fan in the rear of the oven then circulates it. This
convection process provides more even heat distribution throughout the oven cavity.
Multiple rack use is possible for the large baking jobs. Convection cooking is faster,
can be accomplished at lower temperatures and provides more even temperatures
than regular cooking.
Oven Operation
Never cover any slots, holes or passages in the oven bottom or cover an
entire rack with materials such as aluminum foil. Doing so blocks air flow through the
oven and may cause carbon monoxide poisoning. Aluminum foil lining may also trap
heat, causing a fire hazard. Do not use Aluminum Foil on any porcelain surface.
Doing so will cause damage the porcelain that affect the life of the porcelain
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Preheating is suggested when searing rare steaks (Remove the broiler pan before
preheating with the infrared broiler. Foods will stick on hot metal). To preheat, turn
the “Oven” selector knob to the “Broil” position. Wait for the burner to become hot,
approximately 2 minutes. Preheating is not necessary when broiling meat well-done.
Preheating