This article first appeared in the PB March 2002
issue of Pro Builder.
The company’s built-in ovens have a dual convection system for even temperature and airflow. Two fans and four heating elements operate simultaneously or in sequence, depending on which of the eight cooking modes (bake, roast, broil, convection bake, convection roast, convection broil, convection and bake stone) is chosen. Shown is the 30-inch double oven in a Classic stainless steel finish; Carbon and Platinum stainless steel also are offered.
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