Installation Guide
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Oven Function:
Natural Airow 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 airow. This is a traditional bake setting.
Broiler
The upper broiler burner is located at the top of the oven, with an output of
13,000 BTUs. This burner sears the outside of broiled foods and sealing in
juices.
Infrared Broiler (UGP-36E ON1 model only):
The broil burner is located at the top of the oven, with an output of 16,500
BTUs. This burner heats the metal screen until it glows. The glowing screen
produces infrared heat, searing the outside of broiled foods and sealing in
juices.
Convection Mode:
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 the hot air, providing even heat distribution throughout the oven.
Convection cooking generally provides a more even temperature with faster
baking times than the standard oven baking setting.
• Position the oven’s bottom cover and the oven shelf/shelves before using
the oven. Use more than one oven shelf for larger baking loads. Remove
any unused shelves and baking utensils from the oven.
• Preheat the oven to the temperature stated in the recipe before baking.
Depending on the temperature needed and the size of the oven, preheating
will take 15 - 20 minutes.
• Arrange pans and food items evenly on the shelves. Make sure pans do
not touch each other or the sides of the oven. When baking a single item,
always center the item on the oven shelf, preferably in the center of the
oven. If baking on multiple shelves, make sure to stagger items on the
shelves so that one is never directly above another.
OVEN USE continued