User Manual

Use & Installation Manual
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Product Features
Figure 1
About Your Oven
Above you will find an illustration of an oven
showing the components of the oven.
Cooling Fan
The oven has a cooling fan to cool the control
panel. You may hear this fan continue to run after
cooking and/or cleaning has been completed.
The fan will run as long as the oven is hot and the
oven’s function selector is turned to any position
other than “Off”.
This is normal operation.
Rack Positions
The oven has rack guides at six levels as shown
in the illustration.
Each level guide consists of paired supports
formed in the sidewalls on each side of the oven
cavity. The rack should be positioned within the
paired supports.
Always be sure to position the oven racks, etc.
before turning the oven on.
Make sure that the rack(s) are level once they are
in position.
Extendable Rack
(if present)
Stop
Pan Stop
Bottom Frame
Slide Arm
Handl
e
Oven Rack Front
Oven Rack Back
Figure 2
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Baking Elements
The oven uses two elements for baking: one
located at the top of the oven and the second
located below the floor of the oven cavity to
provide ease in cleaning the oven cavity.
Grilling Element
The grilling element of the oven is located at the
top of the oven cavity.
Do not touch the heating element or let oven
gloves touch the grilling element.
Never use a towel or bulky cloth for an oven
glove; they could catch on fire.
Convection Element
The convection elements (not visible) and fans
are located at the back of the oven cavity.
This element and fan combination performs the
cooking when in the convection bake mode.
When in any of the convection modes the fan is
on, see 1.
About Convection Ovens
In a conventional oven, the heat sources cycle on
and off to maintain an average temperature in the
oven cavity.
As the temperature gradually rises and falls,
gentle air currents are produced within the oven.
This natural convection tends to be inefficient
because the currents are irregular and slow. In
this convection system, the heat is “conveyed” by
a fan that provides continuous circulation of the
hot air.
This European Convection system provides
state-of-the-art engineering and advanced design
to create the finest convection oven. In standard
convection ovens, a fan simply circulates the hot
air around the food. The system is characterized
by the combination of an additional heating
element located around the convection fan and
the venting panel that distributes heated air in
three dimensions: along the sides, the top and
the full depth of the oven cavity. This European
Convection system aids in maintaining a more
even oven temperature throughout the oven
cavity.
The circulating air aids in speeding up the baking
process and cooks the food more evenly. By
controlling the movement of heated air,
convection cooking produces evenly browned
foods that are crispy on the outside yet moist
inside. Convection cooking works best for breads
and pastries as well as meats and poultry. Air-
leavened foods like angel food cakes, soufflés
and cream puffs rise higher than in a
conventional oven. Meats stay juicy and tender
while the outside is flavorful and crisp.
By using European Convection, foods can be
cooked at a lower temperature and cooking times
can be shorter.
When using this mode, the standard oven
temperature should be lowered by 25°F (15°C).
Foods requiring less cooking time should be
checked slightly earlier than normal. For best
results, foods should be cooked uncovered, in
low-sided pans to take advantage of the forced
air circulation. When using the
Convection Roast mode, the standard oven
temperature does not need to be reduced.
Figure
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ENGLISH
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