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Operating Instructions (continued)
Bake
Convection Bake
Convection Roast
Roast
Broil
Proof
20
Baking is cooking with heated air.
Follow the recipe or convenience food directions for baking temperature, time and rack
position. Baking time will vary with the temperature of ingredients and the size, shape
and finish of the bakeware.
1. Turn Oven function knob to Bake.
2. Turn the Temperature control knob to the desired temperature position, the
temperature indicator light will on.
3. When the oven reach to the set temperature, the lower heat element will turn on
and off automatically to keep the temperature inside the oven.
Compared to BAKE mode, Convection Bake adds the use of convection fan(s) to
circulate heated air. So both the temperature and the cooking time may be slightly
reduced. Use Convection bake for single or multiple rack baking.
To set convection bake:
1. Turn Oven function knob to Convection Bake.
2. Turn the Temperature control knob to the desired temperature position, the
indicator light will on. and the convection fan will on as well.
3. When the oven reach to the set temperature, the upper lower heat elements and
the lower heat element and the back heat element will turn on and off automatically
to keep the temperature inside the oven.
Tips: When convection baking, reduce your recipe baking temperature by 25°F.
When convection roasting, turn to your normal roasting temperature. The roasting time
should be 15-30% less than in conventional cooking. It is not necessary to preheat the
oven for Convection Roast.
1. Turn Oven function knob to Convection Roast.
2. Turn the Temperature control knob to the desired temperature position, the
indicator light will on and the convection fan will on as well.
3. When the oven reach to the set temperature, the upper heat elements and back
heat element will turn on and off automatically to keep the temperature inside the
oven.
Compared with Convection Roast mode, the Roast model do not need the convection
fan.
1. Turn Oven function knob to Roast.
2. Turn the Temperature control knob to the desired temperature position, the
indicator light will on.
3. When the oven reach to 100°F, the upper lower heat elements and the
automatically to keep the temperature inside the oven.
When using broil, the rack position depends on the food, and the thickness of the meat.
For best results, broil small, flat cuts of meat such as steaks, hamburgers, chops or
boneless chicken breasts.
1. Turn Oven function knob to Broil.
2. Turn the Temperature control knob to the desired temperature position, the
indicator light will on.
3. When the oven reach to the set temperature, the upper heat elements will turn on
and off automatically to keep the temperature inside the oven.
Tips: The oven door remains closed during broil. When inspecting the food, open the oven door no more than
two inches. The burner turns off but will re-ignite in four seconds when the door is closed.
When placed in the Proof mode the oven maintains a warm, non-drafty environment
useful for proofing yeast-leavened baking products. The max temperature of this mode
is 100°F.
1. Turn Oven function knob to Proof.
2. Turn the Temperature control knob to the desired temperature position, the
indicator light will on. and the convection fan will on as well.
3. When the oven reach to the set temperature, the lower heat element will turn on
and off automatically to keep the temperature inside the oven.
Tips: It is recommended that proofing be done on the lowest rack position. Do not open the oven door
unnecessarily as doing so will lower the oven temperature and increase proofing time. Do not use the "Proof"
mode for warming food or keeping food hot. The proofing feature will not keep the oven hot enough to hold
foods at safe temperatures.
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