Loading ...
Loading ...
Loading ...
15
Rack Positions
Each oven is equipped with three tilt-proof racks All ovens have six rack po-
sitions. Position 6 is the farthest from the oven bottom. Position 1 is the clos-
est to the oven bottom. The racks can be easily removed and arranged at
various levels. For best results with conventional baking, do not use more
than one rack at a time. It is also recommended, when using two racks, to
bake with the racks on positions 2 and 4 or positions 3 and 5.
To Bake:
1. Arrange the oven racks in the desired positions BEFORE heating the oven.
If cooking on two racks at the same time, use rack positions 2 and 4 or po-
sitions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts im-
mediately and stops when the Oven Function selector is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
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 one of the
convection modes and the 2nd and 4th position or the 3rd and 5th position
for more even baking. When baking on three racks, use any combination of
positions 2,3, 4, and 5 for more consistent results.
•Stagger pans in opposite directions when two racks and several pans are
used in conventional bake. If possible, no pan should be directly above an-
other.
•Allow 1½ to 2 inches of air space around all sides of each pan for even air
circulation.
14
TWO ELEMENT BAKING/
CONVECTION BAKING / CONVECTION COOKING
Preheating
Preheating the oven is not necessary when using temperatures below 250°F.
For best results, it is extremely important that you preheat the oven when
baking cakes and other items that have critical baking temperatures. After the
temperature control has been set, the Oven Indicator light goes out when the
oven reaches that temperature. Preheating takes no longer than 10 -15 min-
utes. Preheat times will be greater in those areas in which the electrical sup-
ply is less than 240 volts.
Two Element Baking
Conventional baking/roasting is particularly suitable for dishes which require
a high temperature. Many cookbooks contain recipes to be cooked in the
conventional manner. This bake setting is only recommended for single rack
baking.
Convection Baking
Convection baking is the process of cooking food with a flow of heated air
circulating throughout the oven cavity. The even circulation of this air equal-
izes the temperature throughout the oven cavity and eliminates the hot and
cold spots found in conventional ovens. This feature can make a significant
difference in foods prepared in the oven. A major benefit of convection bak-
ing is the ability to prepare food in quantity. The uniform air circulation makes
this possible . . . a feature not possible in a standard oven. With this heating
system, the air is distributed evenly throughout the oven by the convection
fan. The heat therefore reaches the food to be baked or roasted more quickly.
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 thaw-
ing frozen food.
TruConvec
TM
Cooking
In TruConvec
TM
cooking, the rear element only operates at full power. There
is no direct heat from the bottom or top elements. The heated air is circulated
by the motorized fan in the rear of the oven. Breads, cookies, and other
baked goods come out evenly textured with golden crusts. No special bake-
ware is required.
Loading ...
Loading ...
Loading ...