Professional features of the 48" wide right oven

　　Convection two-element baking with fan-forced air

　　Convection broiling with large 8-pass element, reflector, and fan-forced air

　　TruConvec cooking using only convection element in rear and fan-forced air (no direct heat from bottom or top)

　　Convection dehydrating with low heat and fan-forced air

　　Convection defrosting with fan-forced air only - no heat

　　Conventional two-element baking Conventional broiling with reflector

　　Maxi-Broil uses full eight passes for complete coverage of larger quantities of food

　　Mini-Broil uses four passes to conserve energy for smaller quantities of food