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18
Baking
VDR/CVDR Dual Fuel Ranges
BAKE (Two-Element Bake)
Full power heat is radiated from the bake element in the bottom of the oven cavity and
supplemental heat is radiated from the broil element. This function is recommended for
single rack baking. Many cookbooks contain recipes to be cooked in the conventional
manner. Conventional baking/ roasting is particularly suitable for dishes that require a
high temperature. Use this setting for baking, roasting, and casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven function selector to “BAKE” and oven temperature control knob to desired temperature.
CONV BAKE (Convection Bake)
The bottom element operates at full power, and the top broil element operates at
supplemental power. The heated air is circulated by the motorized fan in the rear of
the oven providing a more even heat distribution. This even circulation of air
equalizes the temperature throughout the oven cavity and eliminates the hot and
cold spots found in conventional ovens. A major benefit of convection baking is the
ability to prepare food in quantity using multiple racks— a feature not possible in a
standard oven.
When roasting using this setting, cool air is quickly replaced, searing meats on the
outside and retaining more juices and natural flavor on the inside with less
shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food.
To Use CONV BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven function selector to “CONV BAKE” and the oven temperature control knob to desired temperature.
TRU CONV (TruConvec™)
The rear element only operates at full power. There is no direct heat from the bottom
or top elements. The motorized fan in the rear of the oven circulates air in the oven
cavity for even heating. Use this setting for foods that require gentle cooking such as
pastries, souffles, yeast breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts. No special bakeware is
required. Use this function for single rack baking, multiple rack baking, roasting, and
preparation of complete meals. This setting is also recommended when baking large
quantities of baked goods at one time.
To Use TRU CONV Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven function selector to “TRU CONV” and the oven temperature control knob to desired temperature.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of
the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use
the 3rd and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should
be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
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