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11
Oven Settings and Functions
Convection Roast*
The convection element runs in conjuction with the inner and outer
broil elements.The reversible convection fan runs at a higher speed in
each direction.This transfer of heat (mainly from the convection
element) seals moisture inside of large roasts. A time savings is gained
over existing, single fan convection roast modes. Use this setting for
whole turkeys, whole chickens, hams, etc.
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Convection Broil*
The top element operates at full power. This function is exactly the
same as regular broiling with the additional benefit of air circulation
by the motorized fan in the rear of the oven. Smoke is reduced since
the airflow also reduces peak temperatures on the food. Use this
setting for broiling thick cuts of meats.
*
This function uses a high-speed convection fan for optimum cooking
performance. Some noise may be noticed from this high fan speed.
This is normal.
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
High-Broil
Heat radiates from both broil elements, located in the top of the oven
cavity, at full power. The distance between the foods and the broil
elements determines broiling speed. For "fast" broiling, food may be as
close as 2 inches (5 cm) to the broil element. "Fast" broiling is best for
meats where "rare to medium" doneness is desired. Use this setting for
broiling small and average cuts of meat.
Low-Broil
This mode uses only a fraction of the available power to the inner broil
element for delicate top-browning. The inner broil element is on for only part
of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4
minutes.
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Medium-Broil
Inner and outer broil elements pulse on and off to produce less heat for
“slow” broiling. Allow about 4 inches (10 cm.) between the top surface
of the food and the broil element. "Slow" broiling is best for chicken
and ham in order to broil food without over-browning it. Use this
setting for broiling small and average cuts of meat.
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Характеристики
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