Use & Care Guide

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Cooking Modes
MODE INDICATOR RANGE PROBE USES
Bake 90–570°F
(30–300°C)
• Cooking space is heated by top and bottom elements. Standard operat-
ing mode for cooking and baking on a single rack.
Convection 90–530°F
(30–275°C)
• Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Use for cooking and
baking items on multiple racks.
Convection Bake 90–480°F
(30–250°C)
• Cooking space is heated by the bottom element and circulated through-
out the cavity with the convection fan.
Broil 1–5 Cooking space is heated by the broil element.
Convection Broil 90–480°F
(30–250°C)
Cooking space is heated by the broil element and circulated throughout
the cavity with the convection fan.
Bake Humid 90–480°F
(30–250°C)
• Cooking space is heated by top and bottom elements. Moisture pro-
duced during cooking is retained in the cavity.
Convection Humid 90–480°F
(30–250°C)
• Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Moisture produced
during cooking is retained in the cavity.
Slow Cook 1–6 • Cooking space is heated by the bottom element only.
Oven Operation