OVEN USE
27" & 24" OVENS
The larger 27" selfcleaningconvectionoven is locatedon the right sideof a 48" RDSRangeor isthe
only oven on a 36" Range. The oven comesstandardwith (3) oven racksand three positionroller
assistedracksupports.Aporcelainizedsteelbroilerpanisincludedwith thisoven.
NOTE: About the miler assistedrack supports (27" and 24" oven only):
Specifically engineered from high temperature materials for in oven use,they will stand up
to years of use. They are especially functional when the oven racks are supporting the
heavy food products associated with this high capacity oven. They must be removed before
theovencan be putinto selfdean. Seepage3Oforcareoftheracksupports, All three dual
fuel ovens come with a 2-pc. broil pan,
12" OVEN (48" RANGES ONLY)
The 12" ovencomes equipped with (2) ovenracksand three positionracksupports,Theracksupports
areremovablefor cleaning, Alsoincludedis an aluminumbroil panand porcelainizedsteel bottom
pan for easycleaning,
OVEN RACKS
CAUTION"
Aluminum foil should never be used to cover the oven racks or to line the oven
bottom. The trapped heat can damage the porcelain and the heated air cannot
adequately reach the food being baked.
Baking
Oneor two rackscan be usedsimultaneously during bake. Placethe rack(s)in the desiredposition
beforeturning the ovenon. Store anyunusedrack(s)out of the oven. Rackposition2 (secondfrom
bottom) will probablybe usedthe most, for singlerackbaking. If you areusingtwo rackssimulta-
neously,besureto checkthe food onthe bottomracksoonerthan the minimumtime.Thefood onthe
lowerrack positionmaycook slightly faster than the food on the upperrack,particularlyif you are
usinglargebakingutensils.
If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not
directly above the other and the heated air can circulate freely around each pan. Allow at least 1" of
space between the oven walls and the pans. If using large or commercial size baking utensils, the food
may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one rack as the heat does not have the room to
circulate.
Convection Baking
All rackscan be used simultaneously during convection baking. Placethe racksin the desired position
before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most, for single rack baking. When baking on more than one rack
you do not need to stagger the pans. However, allow at least one inch of spacebetween the oven walls
and the pans so the heated air can circulate.
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