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PURE CONVECTION™
This mode uses a third element, located behind the baffle in the back of the oven chamber, and does not draw direct heat
from the bottom nor top elements. Air is circulated by the convection fan. Pure Convection™ provides the most even heat
from rack-to-rack and is recommended for any single-rack baking in a shallow pan, multirack baking, roasting, and complete
meals. It is especially great for baked goods that are mostly exposed to the convection air in a shallow baking pan. Soufflés,
cakes, cookies, pastries and free-form yeast breads (such as French bread) are a few examples. The more the food itself is
exposed to the convection air, the better this mode will work. When using Pure Convection™ for roasting, raise the food up on
a V-shaped rack that sits inside a roasting pan. This will allow air to circulate around the roast, lock in juices, and give it a
beautiful golden sear, while shortening the cooking time in most cases.
CONVECTION BAKE
This mode uses the bottom bake element and the fan in the back to circulate air. There is a small amount of heat from the
top and no heat from the third element. This mode is best for large roasts, turkeys over 25 pounds, earthenware-baked items,
baking-stone items, and dense foods that need bottom heat in order to cook correctly. Lasagnas, pizzas, pies and loaf breads
come out great using Convection Bake.
BAKE
This mode uses bottom heat only. A small amount of heat comes from the upper element and no heat from the third element.
This mode is best for foods baked in a water bath, such as creme brulee, cheesecake or flan, or items that are completely
covered. In Bake mode, use rack positions 1 or 2 to get the food as close to the heat source as possible. This will help the food
bake closer to the stated times.
STANDARD BROIL
This mode uses the heating element located in the top of the oven cavity only. No preheating is necessary when broiling. Foods
should be placed 4-6 inches from the surface of the broiler for best results. Center the broiler pan lengthwise, then push it all
the way to the back wall to get the correct broiling position. Smaller cuts of meat, cut vegetables, breads, and some desserts
are best for broiling.
CONVECTION BROIL (RSE MODEL ONLY)
This mode uses the element located in the top of the oven chamber only, using the convection fan to circulate heat. The electric
element needs preheating for about 10 minutes in order to cook foods correctly. Center the broiler pan under the broiler for best
results. This mode is best for fish that would normally flake apart when flipped or for thin-cut vegetables. Garlic bread works well
also, as the butter seeps into the bread while it browns on top. Larger cuts of meat and poultry are best on Standard Broil.
Selecting a Baking Mode
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