INFRAREDBROIL
Thebroilburneratthetopofthe
ovenheatsthemetalscreenuntilit
glows.Theglowingscreen
producestheinfraredheat,searing
theoutsideofbroiledfoodsand
sealinginjuices.
CONVECTIONBAKE
HeatisradiatedfromtheU-shaped
bakeburnerinthebottomofthe
ovencavityandiscirculatedbythe
motorizedfanintherearofthe
oven.Itprovidesmoreevenheat
distributionthroughouttheoven
cavityforalluses.Multiplerackuse
ispossibleforthelargestbaking
job. Whenroasting,coolairis
quicklyreplaced-searingmeatson
theoutsideandretainingmore
juicesandnaturalflavoronthe
insidewithlessshrinkage.
INFRAREDCONVECTIONBROIL
Exactlythesameasregularbroiling
withtheadditionalbenefitofair
circulationbythemotorizedfanin
therearoftheoven.Thecoolairis
quicklyreplaced-improvingthe
alreadyhighperformanceofthe
infraredbroilburner.
CONVECTION DEHYDRATE
With the temperature control on
17S°F, warm air is radiated from the U-
shaped bake burner in the bottom of
the oven cavity and is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by
evaporation. Removal of water
inhibits growth of microorganisms and
retards the activity of enzymes. It is
important to remember that
dehydration does not improve the
quality, so only fresh, top-quality
foods should be used.
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan accelerates
natural defrosting of the food without
heat. To avoid sickness and food
waste, do not allow defrosted food to
remain in the oven for more than two
hours.
SELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. A powder ash residue
is left in the bottom of the oven after
completion of the self-clean cycle.
When oven has cooled, remove ash
with a damp sponge or cloth.
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