Loading ...
Loading ...
Loading ...
20 21
18
To Cancel Warm Feature:
•
Press CANCEL. Remove food from oven.
PROOF (UPPER OVEN)
The Proof mode prepares dough for baking by activating the yeast. Follow the
recipe directions as a guide.
1
. Before proofing, place the dough in a lightly greased
bowl and cover loosely with wax paper, coated with
shortening. Place on second rack from the bottom and
close the oven door.
2. Press PROOF. “PROOF” and “Set Temp or
START,” and 100°F (38°C) will be displayed.
3.
Use the number keypad to enter the desired temperature. The temperature
can be set from 80°F (27°C) to 120°F (49°C).
4. Press START.
5. Let the dough rise until nearly doubled in size, checking after 20-25
minutes. Proofing time may vary depending on dough type and quantity.
6. Press CANCEL when finished proofing.
7. Before second proofing, shape the dough, place it in baking pan(s) and
cover loosely with plastic wrap, coated with cooking spray. Follow the same
placement and control steps above. Before baking, remove the plastic wrap.
CONVECTION (UPPER OVEN ONLY)
During convection cooking, the fan provides hot air circulation throughout the
oven. The movement of heated air around the food can help to speed up
cooking by penetrating the cooler outer surfaces.
In Convection mode, the ring element, bake and broil elements, and the fan
operate to heat the oven cavity. If the oven door is opened during convection
cooking or preheating, the fan turns off immediately, and the element(s) will
turn off. Once the door is closed, the element(s) will turn back on.
CONVECTION FAN
The convection fan operates during any convection mode. When the oven is
operating in convection mode, the fan will turn off automatically when the
door is opened. The convection fan always runs during the preheat time.
Oven Use
WARNING
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.
19
ADVANTAGES OF CONVECTION COOKING
•
Saves time and energy.
•
Even baking, browning and crisping are achieved.
•
During roasting, juices and flavors are sealed in while the exterior is crisp.
•
Yeast breads are lighter, more evenly textured, more golden and crustier.
•
Air-leavened foods such as cream puffs, soufflés and meringues are higher
and lighter.
•
Baking on multiple racks at the same time with even results is possible.
•
Prepare whole meals at once with no flavor transfer.
•
Dehydrates herbs, fruits and vegetables.
•
Requires no specialized bakeware.
•
Convection broiling allows for extraordinary grilling with thicker cuts of food.
C
ONVECTION BAKE
Use Convection bake for single or multiple rack baking.
When convection baking, reduce your recipe baking
temperature by 25°F (15°C).
T
o Set Convection Bake:
1. Press CONVECTION once. “Convection” and “Press 1-4 To Choose” will
appear in the display.
2
. Press 1. CONVECT BAKE on the menu screen. “Set Temp or START” and
325°F (162°C) will be displayed.
3
. Press START If you wish to convection bake at 325°F (162°C).
OR
Enter the desired temperature by pressing the number keypad, and then press
START. The temperature can be set from 170°F (77°C) to 500°F(260°C).
N
OTE: After selecting an Oven Mode and Temperature, you have the
option to set a Cook Time and Start Time before pressing START. See
“Cook Time” and “Start Time.”
4
. The oven will begin preheating once Start is pressed. A tone will sound
when the oven is at the set temperature.
5
. Place the food in the oven and close the oven door when preheat is completed.
6
. Press CANCEL when finished, and remove food from the oven.
C
ONVECTION BROIL
When convection broiling, enter your normal broiling
temperature. The oven door must be closed when
using Convection Broil.
It is not necessary to preheat the oven for Convection Broil.
1. Place the food in the oven and close the oven door.
2
. Press CONVECTION once. “Convection and “Press 1-4 To Choose”
will be displayed.
3
. Press 2. CONVECT BROIL on the menu screen. “Set Temp or Start” and
450°F (232°C) will be displayed.
Oven Use
Loading ...
Loading ...
Loading ...