Quick Start Guide

INDUCTION RANGE QUICK START GUIDE
Oven Operation
SETTING CONTROLS FOR TIMED COOK
1 Rotate mode selector knob to desired cooking mode.
2 Touch ENTER to select preset temperature, or turn con-
trol knob to change temperature.
3 Touch COOK TIME. Use arrows to select desired cook
time in hours and minutes.
4 Touch ENTER. Oven will automatically turn off when
cook time is complete.
SETTING CONTROLS FOR DELAYED START
1 Rotate mode selector knob to desired cooking mode.
2 Touch ENTER to select preset temperature, or turn con-
trol knob to change temperature.
3 Touch COOK TIME. Use arrows to select desired cook
time in hours and minutes.
4 Touch STOP TIME. Use arrows to select desired stop
time.
5 Touch ENTER. Oven will remain idle until start time and
will turn off automatically at stop time.
Surface Operation
SINGLE ELEMENT | INNER ZONE ACTIVATION
1 To activate an element, touch ON/OFF for desired single
element. Power level indicator will ash, and all indicators
for that zone will ash.
2 To complete the activation, touch HI for highest heat,
SIM (MLT) for lowest heat, BOOST to activate boost
mode, or the desired power level indicator.
3 To change heat setting while the element is on, touch
or slide to desired power level.
4 To turn element off, touch ON/OFF.
BRIDGE ELEMENT ACTIVATION
1 To activate bridge, select desired power level on one of
the single elements.
2 Touch BRIDGE between corresponding element controls
to bridge elements front to back, BRG to bridge elements
side to side, or ALL BRIDGE to bridge all elements.
,
or will illuminate respectively.
3 To change power level, adjust the power level on any
active bridged element.
4 To turn off, touch ON/OFF on any active bridged element.
Cooking Modes
MODE MODE KNOB PRESET RANGE PROBE USES
Convection
CONV
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Uniform air movement makes it possible to use multiple
racks to cook with even browning.
Convection Bake
BAKE
375°F
(190°C)
170 – 550°F
(75 – 290°C)
•
Ideal for pie baking.
Convection Broil
BROIL
Br1
Br2
Br3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Shortens broil times for thicker cuts of meat, sh, and
poultry. Use a two-piece broiler pan, and always broil with
oven door closed.
Convection Roast
ROAST
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Perfect for roasting tender cuts of beef, lamb, pork, and
poultry.
Bake BAKE 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
Broil BROIL Br1
Br2
Br3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Best for broiling meats, sh, and poultry pieces up to 1"
thick. Use a two-piece broiler pan, and always broil with
oven door closed.
Roast ROAST 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat.
Bake Stone STONE 400°F
(205°C)
170 – 550°F
(75 – 290°C)
•
Bake on a ceramic stone. Great for pizza and bread.
Accessory required.
Dehydration
CONV
135°F
(60°C)
110 – 160°F
(45 – 70°C)
Dry a variety of fruits, vegetables, and meats. Accessory
required.