A:AnswerUnlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven. When you turn on the convection setting, the fan blows warm air all around the inside of the oven, promoting rapid and even heating.
A:AnswerCode changes, and safety. Ranges require a lot of power--more than just about anything else in your home, which is why they have their own hefty breaker in your box--and cords are the most likely point of failure as they suffer the most disturbance as an appliance is used (especially if the range is pulled out or moved for cleaning or maintenance from time to time). That, and codes have changed. A house is not required to be updated to the new specs if an appliance is being changed (only if new wiring within the house is being done), but for a new range to be code-compliant it will be wired to have a separate ground (4 wire set up). This might not match your house wiring, as ground wires used to be optional and thus often not used, hence many home still having a 3 wire outlet. So what is the range manufacturer to do? Well, they let the buyer decide which cord they need (providing instructions for installing either), based on the house wiring which may or may not be up to current code. So that is why it does not come with one. As for re-using the old one, if you are installing the range yourself then go right ahead. Just know that your old cord has seen a LOT of power running through it for however long the old range existed...and if the previous person re-used it also, that cord could be decades old with a lot of wear and tear, not only at the ends but also the internal wiring where you cannot see. Is an extra $25-30 bucks worth risking a sudden meltdown--and possible house fire--of an old cord that looked fine but wasn't?
Btw, dryers (also high amp power users) are appliances that usually do not come with pre-installed cords, and for the same reason.
A:AnswerLow is not to high for simmer. Simmer is actually in the medium range offering a gentle bubbling to a medium bubbling. The temperature is of course below boiling but above poaching. I will quote from a online cooking site."
from en.m.wikipedia.org
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature."
A:AnswerYou do not need to use the convection fan. The oven has two different bake settings: Convection Bake and "normal" bake. The "normal" bake mode would work just like a regular oven.
A:AnswerPlease check current fire regulations. Having an oven plugging into a socket allows for easy removal in case of fire. Most states have this law. Your old oven might have been installed before said law.
A:AnswerThanks for asking. The model and serial numbers are located on the left leg of the range. The warming drawer will need to be opened to be able to see the label. ^Jecca
A:AnswerYes, the Samsung NE59M4320SW has a "Broil" button on the control panel. However, it did not come with a conventional broiler pan. We saved our old one when the Delivery Team took our old Range away. We have not used the Broil function. Everything works well on the new Range.
