Viking Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA (662) 455-1200
For product information
call 1-888-VIKING1 (845-4641), or visit the Viking Web site at vikingrange.com
Professional Custom Built-In Electric Single and Double Ovens
F20812A EN |
(072911) |
Congratulations
Your purchase of this productatteststo the importance you place upon the quality and performanceof the major appliances you use. With minimal care, as outlined in this guide,this product is designed to provide you with years of dependableservice. Please take the few minutesnecessary to learn the proper and efficient use and care of this qualityproduct.
Some of the key featuresof this applianceinclude:
•A broad range of bakingand broilingmodes – up to 8 cooking modes in all - to make even your most challenging baking projects a success.
•Split baking and broiling elements– which reduces preheating time and providesgreatercontrol and more even heating.
•A reversing fan which is 2 times largerthan most on the market – this allows you to cook foods more thoroughly and evenly – even when bakinglarge quantities.
•Four convection modes offeringgreaterair circulation to shorten cooking times and cook foods more evenly.
•Dual broiling elementsproducingintenseradiantheat for faster broiling and a largercoveragearea.
•Three broiling modes includinga new low-broilmode for delicate broiling and top-browning.
•A lighting system which providesmore light with less glare.
•A profiled, hidden bake elementfor easiercleaning.
•Six adjustable rack positionswith the largestusable baking space available in this class.
Your complete satisfactionis our ultimategoal. If you have any questions or commentsabout this product,pleasecontact the dealer from whom you purchasedthis product– or contact our consumersupport centerat 1-888-VIKING1.
We appreciate your choosing a VikingRange Corporation product and hope that you will again selectour products for your other major appliance needs. For more informationabout the complete selection of Vikingproducts,contactyour dealer or go to vikingrange.com
Warnings
WARNING
If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.
WARNING
NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.
WARNING
Do not use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.
WARNING
NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.
WARNING
To avoid sickness and food waste when using automatic time baking:
•Do not use foods that will spoil while waiting for cooking to start, such as dishes with milk or eggs, cream soups, custards, fish, pork, poultry, or foods with stuffing.
•Any food that has to wait for cooking to start should be very cold or frozen before it is placed in the oven.
•Do not use foods containing baking powder or yeast when automatic time baking. They will not rise properly.
•Do not allow food to remain in the oven for more than two hours after the end of the cooking cycle.
WARNING
To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.
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Table of Contents
Getting Started
Important Safety Instructions______________________ 5
Setting the Clock ______________________________ 7
Product Controls
Oven Control Panel _____________________________ 8
Built-In Oven Features___________________________10
Oven Settings & Functions_______________________11
Clocks & Timers_________________________________16
Probe Function________________________________ 22
Cooking Tips
Cooking with Your Oven ________________________ 23
Conventional/ConvectionCooking________________ 24
Preheat_______________________________________ 26
Conventional Baking Chart _______________________ 27
Convection Baking Chart ________________________ 28
Solving BakingProblems ________________________ 29
Roasting Instructions ___________________________ 30
Using Meat Probe ______________________________ 31
Conventional Roasting Chart ____________________ 32
Convection Roasting Chart ______________________ 33
Broiling Instructions _____________________________ 34
Broiling Chart _________________________________ 36
Product Care
Convection Dehydrate and Defrost_______________ 37
Cleaning and Maintenance______________________ 38
Replacing Light ________________________________ 42
Trouble Shooting ______________________________ 43
Service Information ______________________________ 44
Warranty ______________________________________ 45
Important Safety Instructions
Read before operating your oven.
•Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or heating the room. This is based on safety considerations.
•Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes.
•Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual. All servicing should be referred to a qualified technician. Warranty service must be performed by an authorized service agency.
•Children should not be left alone in the kitchen while the oven is in use. CAUTION: Do not store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
•GREASE - Grease is flammable and should be handled carefully. Do not use water on grease fires. Flaming grease can be extinguished with baking soda or, if available, multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to handle it. Do not allow grease to collect around the oven or in vents. Wipe up spillovers immediately.
•Loose-fitting or hanging garments should never be worn while using the appliance. Do not drape towels or materials on oven door handles. These items could ignite and cause burns.
•Use only dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth.
•Keep area clean and free from combustible materials, gasoline, and other flammable liquids. Never use your oven as a storage space. Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns.
Started Getting
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Getting Started
Important Safety Instructions
•Do not heat unopenedfood containers;buildup of pressure may cause the containerto explodeand resultin injury.
•Always position oven racks in desired locationwhile oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heatingelementin oven.
•Use care when openingoven door. Let hot air or steam escape before removing or replacingfood. Hot air or steam can cause burns to hands, face and/oreyes.
•Keep oven vents unobstructed. The oven vent is located at the front of the oven and vents into the room.
•Do not clean door gasket. It is essentialfor a good tight seal. Care should be taken not to rub, damage,or move the gasket.
•No commercial oven cleaneror oven liner protective coating such as aluminum foil should be used in or aroundany part of the oven. Improperoven linersmay resultin a risk of electric shock or fire. Keep oven free from greasebuildup.
•Beforeself-cleaning the oven, removebroilerpan, broiler grid, oven racks, and other utensils. Do not use your oven to clean other parts. A fan noise shouldbe heard during the cleaning cycle. If not, call servicebeforeself-cleaningagain.
•DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN. Heatingelementsmay be hot even though they are dark in color. Interiorsurfacesof an oven become hot enough to cause burns. Duringand after use, do not touch or let clothingor other flammablematerials contact heating elements or interiorsurfacesof oven until they have had sufficient time to cool. Other surfacesof the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening,and the oven door window.
SAVE THESE INSTRUCTIONS
Setting the Clock
Digital Display (Select Models)
The time-of-day must be set before any other program can be used. When |
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your oven is first connected to the power in |
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your home, the timer display will show --:--. |
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To program the time-of-day: |
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SET |
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1. Press the “CLOCK”* button once. |
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12:00 will be displayed with the word |
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SET in the upper right corner. |
CLOCK MIN/SEC |
SET |
BAKE |
START |
2. Turn the “SET” knob until the correct |
TIMER |
TIME |
TIME |
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time-of-day is displayed. AM and PM |
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are not indicated. |
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3.Press the “CLOCK” button again. The word SET will disappear and the correct time is now set into the timer.
The time-of-day can be changed by following steps 1 through 3. It cannot be changed while there is a Bake Hours or Start Time cycle programmed into the timer.
Analog Display (Premiere Models)
Synchronizing the analog and digital clocks:
NOTE: It is important to always synchronize the analog and digital clocks before setting the time-
of-day.
1. Press and release the “start time” button. NOTE: This is only necessary after a power outage or for the first time to set the clock.
2.Press and hold the “min/sec timer” and start time buttons simultaneously.
3.Turn the “Set” knob to move the hands on the
analog clock to 30 minutes ahead of the current time. Release hold from “start time” and “min/sec timer” buttons.
4. After several seconds, the display will blink. Press and hold the “min/sec timer” button and turn the “Set” knob to set the digital clock so that it matches exactly with the analog clock. The clocks are now synched and you can now set the time of day.
The time-of-day must be set before any other |
MIN/SEC BAKE |
SET |
START |
PROBE |
TIMER TIME |
TIME |
TEMP |
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program can be used. |
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Setting the time-of-day:
1.Push and hold the “min/sec timer” and “bake time” buttons simultaneously.
2.Turn the “Set” knob until correct time is displayed on the digital clock.
3.Release hold from “min/sec timer” and “bake time” buttons.
The analog clock’s time will automatically set to match the digital clock.
*NOTE: The PROBE function is included on Premiere Models.
Started Getting
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7 |
Product Controls
Oven Control Panel (Professional Models)
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Analog Clock |
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(Premiere Models) |
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Electronic Timing Center |
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The Electronic Timing Center |
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is used to program and control |
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Interior |
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all timing functions. |
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IMPORTANT–The Time-of-day |
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Oven Light |
Self-Clean |
Off/On |
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must be set before any other |
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Indicator |
Indicator Light |
Indicator Light |
program can be used. |
Temperature Control
Each oven has a separate temperature control dial. The controls can be set at any temperature from 200˚ F (93.3° C) to 550˚ F (287.8° C). There are separate settings for broiling and self-cleaning.
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CLEAN |
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CLEAN |
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OVEN |
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SELF |
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OFF |
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OFF |
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OFF |
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OFF |
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CLEAN |
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CLE |
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SELF |
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CLEAN |
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BAKE |
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CLEAN |
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200 |
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200 |
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OVEN |
LOW |
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CONV. |
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UPPER |
LIGHT |
BROIL |
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BAKE |
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SET |
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TIMED |
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BROIL |
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BROIL |
MANUAL |
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MED |
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TRU |
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LOWER |
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BROIL |
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CONVEC |
500 |
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HI |
300 |
500 |
TIMED |
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300 |
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LOW |
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BROIL |
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CLOCK MIN/SEC |
SET |
BAKE |
START |
BROIL |
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CONV. |
TIMER |
TIME |
TIME |
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BROIL |
CONV. |
ROAST |
400 |
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MED |
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400 |
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BROIL |
UPPER OVEN |
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BROIL |
LOWER OVEN |
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OVEN FUNCTION |
OVEN TEMPERATURE |
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OVEN FUNCTION |
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OVEN TEMPERATURE |
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Oven Function Selector
Bake |
High-Broil |
Convection Broil |
Conventional, single rack baking (breads, |
Dark meats at 1” thickness or less where rare |
Thicker meats, faster than regular broil & |
cakes, cookies, pastry, pies, entrees, |
or medium doneness is desired |
with less smoke generation |
vegetables) |
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Timed Bake
Knob
(Premiere Models)
Convection Bake |
Medium-Broil |
Convection Roast |
White meats such as chicken or meats |
Whole turkeys, whole chickens, hams, etc. |
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Multi-rack baking for heavier or frozen |
greater than 1” thick that would be |
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foods (e.g., 4 frozen pies, pizzas, entrees, |
over-browned in high broil |
Self-Clean |
vegetables) |
Low-Broil |
A pyrolytic self-cleaning cycle where the |
TruConvecTM |
oven reaches elevated |
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Delicate broiling such as meringue |
temperatures in order to burn |
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Multi-rack baking for breads, cakes, |
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off soils and deposits |
cookies (up to 6 racks of cookies |
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at once) |
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The Select Professional double oven control panel is shown above. |
Controls Product
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9 |
Built-In Electric Oven Features |
Oven Settings and Functions |
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CLEAN |
OVEN |
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CLEAN |
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OVEN |
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SELF |
OFF |
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OFF |
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SELF |
OFF |
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OFF |
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CLEAN |
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CLEAN |
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CLEAN |
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CLEAN |
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OVEN LOW |
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200 |
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LOW |
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200 |
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CONV. |
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CONV. |
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UPPER |
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LIGHT BROIL |
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BAKE |
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BROIL |
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BAKE |
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TIMED |
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BROIL |
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BROIL |
MANUAL |
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MED |
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TRU |
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MED |
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TRU |
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LOWER |
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BROIL |
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CONVEC |
500 |
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BROIL |
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ONVEC |
500 |
TIMED |
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300 |
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300 |
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HI |
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CONV. |
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HI |
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CONV. |
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Model/Serial |
BROIL |
CONV. |
ROAST |
400 |
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BROIL |
CONV. |
ROAST |
400 |
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BROIL |
UPPER OVEN |
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MIN/SEC BAKE |
START PROBE |
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BROIL |
LOWER OVEN |
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OVEN FUNCTION |
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OVEN TEMPERATURE |
TIMER TIME |
SET TIME TEMP |
OVEN FUNCTION |
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OVEN TEMPERATURE |
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Number Plate |
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Broil Element |
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(under control panel) |
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Controls |
TruConvec™ |
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Oven Light |
Element |
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(Behind Baffle) |
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Oven Light |
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Oven Racks |
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Product |
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(3/upper oven; |
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3/lower oven) |
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Bake Element |
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Lower Oven |
PremiereProfessional double oven isshown above.
Temperature Control |
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Each oven has a separate temperature control dial |
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200 |
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and a separate oven function selector. The controls |
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can be set at any temperature from 200° F (93.3° C |
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300 |
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to 550° F (287.8° C). There are separate settings for |
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broiling and self-cleaning. Always be sure the |
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controls are in the OFF position when |
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the ovens are not in use. |
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CLEAN
BROIL
500
Interior Oven Light Control
The upper and lower ovens have interior oven lights that ar e controlled by one switch on t he c ontrol panel. Push the switch to turn the interior oven lights on and off.
Two-Element Bake
Full power heat is
radiated f rom the |
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SELF |
OFF |
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C |
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bake el ement in |
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LOW |
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TRU |
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BROIL |
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CONVEC |
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the bottom of the |
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MED |
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ONV. |
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BROIL |
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oven cavity and |
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BAKE |
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supplemental heat |
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CONV. |
ROAST |
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BROIL |
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is rad iated from |
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the broil element. |
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This functi on is |
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recommended for |
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single rack baking. |
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Many cookbooks |
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contain recipes to |
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two-element bake |
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be co oked i n t he |
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conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
Controls Product
10 |
11 |
Product Controls
Oven Settings and Functions
SELF |
OFF |
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TruConvec™ |
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LOW |
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TRU |
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The re ar e lement on ly |
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ONVEC |
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BROIL |
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operates at full |
power. |
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MED |
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ONV. |
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BROIL |
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There is n o |
direct heat |
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BAKE |
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CONV. |
ROAST |
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from the b ottom or top |
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BROIL |
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elements. The motorized |
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fan in th e rear |
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of t he |
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oven circulates air in the |
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oven |
cavity |
for |
even |
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heating. Use this setting |
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for foods th at re quire |
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gentle |
cooking s uch as |
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TruConvec TM |
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pastries, souffles, |
yeast |
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breads, q uick bre ads and ca kes. Bread s, cookies, and |
other |
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baked goods come out evenly textured with golden crusts. No |
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special bakeware is req uired. Use this functio n for single rack |
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baking, m ultiple r ack baking , roasting , and prepar |
ation of |
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complete meals. Th is setting |
is also reco mmended |
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baking large quantities of baked goods at one time.
SELF |
OFF |
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Convection Bake |
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C |
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The b ottom element |
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BROIL |
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CONVEC |
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ONV. |
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operates at full power, |
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BROIL |
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BAKE |
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and th |
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op broil |
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ROAST |
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element |
operates at |
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supplemental |
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circulated b |
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motorized |
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rear |
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providing a more even |
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heat distribution. This |
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convection bake |
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even circulation of air |
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equalizes t he temperature thro ughout the o ven cavit y and |
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eliminates the h ot an d co ld spo ts foun d in |
co nventional |
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ovens. A major benefit of convection baking is the abilit y to |
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prepare food in quantity using multiple racks – a featur e not |
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possible in a standard oven. When roasting, cool air is quickly |
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replaced, searing meats on the outside and retaining more |
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juices a nd n atural flavo r on the inside with less |
shrinkage. |
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With this heating method, foods can be baked and roasted at |
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the |
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same time wit h mi nimal t aste t ransfer, eve n whe n |
different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting.
Oven Settings and Functions
Convection Roast* |
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SELF |
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The convection element |
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LOW |
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TRU |
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CONVEC |
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runs |
in conjuction with |
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BROIL |
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CONV. |
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the inner and outer broil |
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BROIL |
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BAKE |
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elements.The reversible |
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CONV. |
ROAST |
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BROIL |
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convection fan runs at a |
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higher speed in each |
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direction.This transfer of |
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heat |
(mainly |
from |
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convection |
element) |
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seals moisture inside of |
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large |
roasts. A |
time |
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convection roast |
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savings is gained over |
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existing, s ingle fan convection |
roast modes. Use this setting |
for |
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whole turkeys, whole chickens, hams, etc. |
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Convection Broil* |
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SELF OFF |
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The to |
p |
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LOW |
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operates at full p ower. |
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BROIL |
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CONVEC |
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MED |
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CONV. |
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This funct ion is |
exactly |
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BROIL |
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BAKE |
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the same |
as r egular |
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BROIL |
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CONV. |
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BROIL |
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broiling |
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additional benefit of air |
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circulation by |
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motorized |
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rear of the oven. Smoke |
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is re duced si nce t he |
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airflow |
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lso r educes |
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convection broil |
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peak temperatures o n |
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the food. Use this setting for broiling thick cuts of meats. |
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*This function |
uses a high-speed convectio n fan for |
optimum |
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cooking performance. Some noise may be noticed from this high fan speed. This is normal.
Controls Product
12 |
13 |
Product Controls
Oven Settings and Functions
SELF OFF
LOW
BROIL
MED
BROIL
High-Broil
Heat radiates from both
broil ele ments, located
in t he t op of the oven
cavity, at f ull power.
The dis tance be tween the foods and the broil elements determines broiling sp eed. F or "fast" bro iling, food may be as clo se as 2 inches ( 5 cm) to the
broil el ement or o n the top r ack. "Fast" b roiling is best for meats where "rare to medium" doneness is d esired. Use this setting for broiling small and average cuts of meat.
SELF |
OFF |
C |
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LOW
BROIL
MED
BROIL
Medium-Broil
Inner and outer broil
elements pulse on and
off to produce less heat
for “slow” br oiling.
Allow about 4 inches (10 cm.) between the top surface of the fo od and the broil element. "Slow" b roiling is be st for chicken and ham in order to b roil f ood
without over-browning it. Use this setting for broiling small and average cuts of meat.
Oven Settings and Functions
Low-Broil |
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SELF |
OFF |
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C |
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TRU |
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LOW |
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This m |
ode us es |
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CONVEC |
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BROIL |
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only a |
fractio n of |
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MED |
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CONV. |
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BROIL |
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BAKE |
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the available power |
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CONV. |
ROAST |
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to the |
inner b roil |
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BROIL |
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element for delicate |
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top-browning. The |
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inner broil element |
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is on for only part of |
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the time. Use th is |
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setting to gently |
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low-broil |
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brown meringue on |
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racks 3 or 4 in 3-4 minutes. |
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Self-Clean |
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The pyrolytic self-cleaning cy cle is designed |
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OFF |
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SELF |
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off |
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eliminate the need for scrubbing and scouring food |
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onv. |
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bake |
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baked onto the oven interior. During this cycle, the |
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ru. |
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BROILb |
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ONV. |
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oven reaches elevated temperatures in order to burn |
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AKEec. |
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off soils and deposits. An integral smoke eliminator |
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CONV. |
ROAST |
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broil |
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BROIL |
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reduces o dors as sociated with t he soil burn-off. A |
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residue is left in the bottom of the oven after completion of the self- |
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clean cycle. When the oven has cooled, remove any ash from oven |
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surfaces with a damp sponge or cloth. |
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Convection Dehydrate |
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With the selector set to TruConvec and |
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OFF |
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OFF |
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off |
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the temperatu re control on |
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200°F |
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CLEAN |
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TRU |
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200 |
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onv. |
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BROIL |
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ONVEC |
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(93.3°C), w arm a ir is circul ated b y a |
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bake |
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CONV.ru. |
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BROIL |
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motorized fan in t he rear of t he oven. |
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BROILb |
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onvec.BAKE |
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300 |
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500 |
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Over a pe riod of time, t he |
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water is |
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CONV. |
ROAST |
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400 |
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BROILbroil |
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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 t he quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and |
SELF |
OFF |
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OFFoff |
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off |
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c |
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air is |
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LOWc |
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TRU |
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conv. |
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onv. |
conv |
bake |
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BROILr |
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roast |
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bake |
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circulated by a motorized fan in the rear cMED |
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ru. |
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BROIL |
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tru. |
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BROILb |
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CONV. |
broil |
onvec. |
of the oven. The fan accelerates natural |
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onvec.BAKE |
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. |
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defrosting of the food without heat. To |
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CONV. |
ROAST |
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BROILbroil |
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broil |
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avoid sickness and food waste, do not a llow d efrosted food to remain in the oven for more than two hours.
Controls Product
14 |
15 |