Oven functions
Cooking mode
Tap LOWER OVEN and swipe to select the cooking mode. See Basic baking and
broiling instructions starting, pg. 61.
Mode Temperature range Lower Temp probe InstantHeat™
Bake 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔
-
Convection Bake 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔ ✔
Convection Roast 175 °F (80 °C) - 550 °F (285 °C)
✔ ✔ ✔
Broil L0 / HI
✔
- -
Pure Conv. Sear 175 °F (80 °C) - 475 °F (245 °C)
✔ ✔
-
Convection Broil 175 °F (80 °C) - 550 °F (285 °C)
✔
- -
Steam Bake 230 °F (110 °C) - 550 °F (285 °C)
✔ ✔
-
Steam Roast 230 °F (110 °C) - 550 °F (285 °C)
✔ ✔
-
Dual Four Part
Pure Convection
175 °F (80 °C) - 550 °F (285 °C)
✔ ✔
-
Mode Description
Bake
• For cooking cakes, cookies, casseroles; always preheat the oven.
• Baking temperatures and times vary with ingredients. and the size
and shape of the pan.
• Dark or nonstick coatings may cook faster with more browning.
NOTE
The convection fan normally cycles on/off during baking.
Convection
Bake
• A fan circulates heat evenly and continually within the oven.
• Improved heat distribution allows even cooking and excellent
results, even while using multiple racks.
• Breads and pastries brown more evenly.
Convection
Roast
• For cooking large, tender cuts of meat, uncovered; the fan
circulates heated air evenly over and around food.
• Meat/poultry brown all over as if rotisserie-cooked.
• Heated air traps juices quickly for moistness/tenderness while
creating a golden-brown exterior.
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