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3433
Convection Cooking
Convection Cooking
OPERATION
OPERATION
TO CANCEL WARM FEATURE
Press STOP/CLEAR. Remove food from oven.
PROOF (UPPER OVEN)
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 Press START” and 100°F will be
displayed.
3. Use the number keypad to enter the desired temperature. The temperature can
be set from 80°F to 120°F.
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 quality.
6. Press STOP/CLEAR when finished proofing.
7. Before seconding 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
• 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 after 30 seconds. 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.
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.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bakeware.
• Convection broiling allows for extraordinary grilling with thicker cuts of food.
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