OVEN USE
16
cook slightly faster than the food on the upper rack,
particularly if you are using large baking utensils. 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.
To Get the Best Results
Baking:
Follow the recipe amounts and ingredients,
including the size and shape of the baking
utensil recommended in the recipe.
Do not open the oven door “just to peek”,use
the interior oven light and look
through the window.
Do not use the oven for storage, especially
when baking in the oven. Extra utensils, not
being used for baking, can affect the food
product, baking time, browning, and end
result.
If you are using glass utensils,lower the
temperature 25ºF.
Use a minute timer and set it for the minimum
time suggested in the recipe.
Convection Baking:
Follow the first three recommendations
above.
Metal utensils give better results,in
convection,than do glass baking utensils.If
you use glass,it usually is not necessary to
lower the temperature an additional 25ºF.
Use a minute timer and set it for less than the
minimum time suggested in the recipe. The
first time you use a recipe in the convection
mode,be sure to note the new baking time on
your recipe for future reference.
Be sure to read the basic information on
convection before using the oven for the
first time,page 14-16.
Keep in mind that convection baking results
vary, depending on type of product. In many
cases standard bake yields superior results
over convection.
USING CONVECTION BROIL AND BROIL
To Set the Oven for Convection Broil and
Broil
CAUTION:
Pay special attention when setting the
Oven Control knob on “BROIL”.If you set
the knob past the “BROIL” setting, the
burner will not ignite.
Decide if you are going to use BROIL or CONVECTION
BROIL.If you are going to use regular broil push the Broil
button (located on the Control Panel) and turn the Oven
Control knob to “BROIL”.To use Convection Broil push the
Convection Broil button (located on the Control Panel)
and turn the Oven Control knob to “BROIL”.The burner
will ignite after the gas reaches the burner.The “oven on”
indicator light will come on to let you know that the
broiler is currently on. During the broiling process, the
infra-red burner produces such an intense heat that the
burner will cycle on and off to maintain an efficient yet
safe interior cooking environment.
The HEATING indicator light on the valve panel cycles on
and off with burner to let the user know when the burner
is lit.This cycling process is used to evenly distribute and
safely control the intense heat that the broil burner
produces.The cycling feature prevents the burner from
producing range-damaging heat.
Rack Position
The rack position depends on the type and thickness of
the food. Thick pieces of meat or poultry (1” or more)
would typically be broiled or convection broiled on rack
position 3.Steaks,chops and hamburger would typically
be broiled on rack position 4.If top browning casseroles
or bread, the thickness of the food would indicate the
rack position. Casseroles and bread would typically be
PRELIMINARY
Fig. 18
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