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PP
se,
wan
yp
poy
Convect
Pastry
is
designed
to
bake
pastry
items
such
as
frozen
pies,
turnovers,
cream
puffs
and
puff
pastry.
Use
1,
2
or
3
racks
while
using
this
feature.
1.
Press
CONVECT.
2.
Use
the
right
Quickset
pad
to
scroll
to
CNVT
PASTRY.
3.
Select
CNVT
PASTRY
using
the
left
Quickset
pad.
4.
Select
the
oven
temperature
using
the
Quickset
pads.
OR
Enter
the
desired
temperature
using
the
number
pads.
The
temperature
can
be
set
between
195°F
and
550°F
(91°C
and
288°C)
in
5°
increments.
5.
Press
ENTER
pad
to
set.
After
3
seconds,
the
oven
will
begin
to
preheat.
“CNVT
PASTRY”
and
“PREHEAT”
will
appear
in
the
display along
with
“100°”
or
the
actual
oven
temperature,
whichever
is
higher.
AUTO
will
display
if
the
Auto
Convect
conversion
feature
is
turned
on.
The
temperature
in
the
display
will
increase
in
1°
increments
until
the
oven
reaches
the
preset
temperature.
Allow
about
15
minutes
for
the
oven
to
preheat.
When
the
oven
is
preheated,
the
oven
will
beep,
“PREHEAT”
will
turn
off
and
“CNVT
PASTRY”
will
be
displayed.
6.
Press
CANCEL
when
finished
cooking.
-
9
egypt
od
Cap
gro
Ire
som,
gral
Rapid
Preheal
Use
Rapid
Preheat
to
decrease
preheating
time
when
using
Bake
or
Convect
Bake.
Use
for
all
foods
when
baking
on
1
rack.
For
best
results,
use
rack
position
2
or
3
when
using
the
Rapid
Preheat
option.
For
optimum
baking
and
browning
results,
Rapid
Preheat
is
not
recommended
when
baking
on
multiple
racks.
fon
To
Activate:
After
Bake
or
Convect
Bake
has
been
programmed
and
activated,
press
RAPID
PREHEAT.
“1
RACK
ONLY”
will
display,
after
10
seconds
the
display
will
show
“RAPID”
and
“PREHEAT.”
Preheat
time
is
5
minutes.
To
Return
to
Standard
Preheat:
Press
RAPID
PREHEAT.
This
will
provide
standard
preheat.
“PREHEAT”
and
the
selected
function
will
be
displayed.
RA
ewes,
Ce
Nore Oph
ONS
AWARNING
Food
Poisoning
Hazard
Do
not
let
food
sit
in
oven
more
than
one
hour before
or
after
cooking.
Doing
so
can
result
in
food
poisoning
or
sickness.
Cook
&
Hold
1.
Press
MORE
OPTIONS.
2.
Select
COOK/HOLD
using
the
left
Quickset
pad.
3.
Select
the
cook
time
using
the
Quickset
pads.
OR
Enter
the
desired
cook
time
using
the
number
pads.
4.
Press
ENTER
pad
to
set.
5.
Select
BAKE
or
CONVECT
using
the
Quickset
pads.
When
CONVECT
is
pressed,
scroll
to
CNVT
BAKE,
CNVT
ROAST
or
CNVT
PASTRY
then
select
the
desired
function
using
the
left
Quickset
pad.
6.
Select
the
temperature
using
the
Quickset
pads.
OR
Enter
the
desired
temperature
using
the
number
pads.
IMPORTANT.
If
the
recipe
recommends
preheating
the
oven,
add
15
minutes
to
the
cook
time.
Delay
To
Set
Delay
Bake:
Press
MORE
OPTIONS.
Use
the
right
Quickset
pad
to
scroll
to
DELAY.
Select
DELAY
using
the
left
Quickset
pad.
Select
Delay
time
using
Quickset
pads
or
the
number
pads.
Select
BAKE.
Select
from
the
displayed
temperatures
or
use
the
number
pads
to
enter
the
temperature.
7.
Select
the
time
to
cook
from
the
displayed
times
or
use
the
number
pads
to
enter
the
cooking
time.
8.
The
display
will
show
“DELAY
TIME,”
the
selected
function,
the
preset
temperature
and
the
delay
time
countdown.
When
the
delay
time has
expired,
the
cook
time
will
be
displayed
and
the
oven
will
begin
to
preheat.
oak
ON
a
To
Set
Delay
Convect
(on
some
models):
Press
MORE
OPTIONS.
Use
the
right
Quickset
pad
to
scroll
to
DELAY.
Select
DELAY
using
the
left
Quickset
pad.
Select
Delay
time
using
Quickset
pads
or
the
number
pads.
Use
the
right
Quickset
pad
to
scroll
to
CONVECT.
Select
CONVECT
using
the
left
Quickset
pad.
Use
the
right
Quickset
pad
to
scroll
to
CNVT
BAKE,
CNVT
ROAST
or
CNVT
PASTRY.
Select
the
desired
function
using
the
left
Quickset
pad.
Select
from
the
displayed
temperatures
or
use
the
number
pads
to
enter
the
temperature.
10.
Select
the
time
to
cook
from
the
displayed
times
or
use
the
number
pads
to
enter
the
cooking
time.
The
display
will
show
“DELAY
TIME,”
the
selected
function,
the
preset
temperature
and
the
delay
time
countdown.
Noa
Pp
ON
a
so
%&
When
the
delay
time has
expired,
the
cook
time
will
be
displayed
and
the
oven
will
begin
to
preheat.
Proofing
(on
some
models)
The
Proofing
feature can
be
used
to
raise
yeast-based
bread
products
prior
to
baking.
There
are
two
proofing
methods
available
—
Rapid
and
Standard.
Standard
proofing
in
the
oven
avoids
damage
to
dough
from
room
temperature
changes
or
drafts
that
commonly
affect
proofing
done
on
the
countertop.
Rapid
proofing
provides
faster
proofing
results
than
countertop
or
Standard
proofing,
without
harming
the
yeast.
17
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