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at least one inch of space between the oven walls and
the pans.
If using large or commercial size baking utensils, the
food may take a few extra minutes as the air cannot
circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one
rack as the heat does not have the room to circulate.
GETTING THE BEST RESULTS
BAKING:
• Follow the recipe amount and ingredients,
including the size and shape of the baking utensil
recommended in the recipe.
• Do not open the oven door “just to peek,” use the
interior oven light and look through the window.
• Do not use the oven for storage, especially when
baking in the oven. Extra utensils, not being used
for baking, can affect the food product, baking
time, browning, and end result.
• If you are using glass utensils, lower the
temperature 25°F.
• Use a minute timer and set it for the minimum
time suggested in the recipe.
CONVECTION BAKING
• Follow the first three recommendations above.
• Metal utensils give better results, in convection,
than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature
an additional 25°F.
• Use a minute timer and set it for less than
minimum time suggested in the recipe. The first
time you use a recipe in the convection mode, be
sure to note the new baking time on your recipe
for future reference.
• Be sure to read the basic information on convection
before using the oven for the first time , page 14-16.
• Keep in mind that convection baking results vary,
depending on type of product, in many cases
standard bake yields superior results over convection.
Notes:
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking
at altitude. For accurate information write to the
Agriculture Extension Service. Colorado State
University, Fort Collins, Colorado 80521. Specify the
type of information and the baking mode (convention
bake or bake) you need, i.e. cakes, breads, etc.
There may be a cost for the bulletins.
TO USE THE OVEN FOR COOKING OR LOW
TEMPERATURE
The oven can be used to keep hot food hot, to
dehydrate food, to warm plates, for slow cooking (as
in a crock pot), and to defrost foods.
You can keep hot, cooked food at serving temperature.
Set the oven to the temperature suggested in the
cart. Rare meat must be eaten when it is removed
from the oven, as it continues cooking from its own heat.
To keep food moist, it must be covered with
aluminum foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dish ware manufacturer
for the temperature for the recommended.
To use the oven as a low cooker set the oven control
knob to 255ºF. Place the food in the oven in a pan with a
tight fitting lid. Follow recipes for this type of cooking.
To thaw uncooked frozen food, set the oven control
knob to “warm”. Be sure the food is tightly wrapped
in foil. Thaw the food just enough to handle it. Cook
immediately. Do not refreeze.
To thaw frozen cooked food, set the oven knob to
170ºF. Loosen the freezer wrapping. Do not use
plastic wrap or wax paper in the oven.
FOOD SAFETY
According to the United States Department of
Agriculture you should not hold foods at temperatures
between 40ºF to 140ºF for longer than 2 hours.
USING CONVECTION BROIL AND REGULAR BROIL
TO SET THE OVEN FOR CONVECTION BROIL
AND REGULAR BROIL
CAUTION: Pay special attention when setting the
Oven Control Knob on “BROIL”. If you set the knob
past the “BROIL” setting, the burner will not ignite.
Decide it you are going to use BROIL or CONVECTION
BROIL. If you are going to use regular broil turn the
Oven Control knob To “BROIL”. To use Convection
Broil turn the Oven Control Knob to “BROIL” and
press the CONVECTION button to operate the fan.
The burner will ignite after the gas reaches the
burner. The “oven on” indicator light will come on to
let you know that the broiler is currently on. During
the broiling process, the infra-red burner produces
such an intense heat that the burner will cycle on
and off to maintain an efficient yet safe interior
cooking environment.
The HEATING indicator light on the valve panel cycles
on and off with burner to let the user know when the
burner is lit. This cycling process is used to evenly
distribute and safety control the intense heat that the
broil burner produces. The cycling feature prevents
the burner from producing range-damaging heat.
RACK POSITION
The rack position depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1” or more) would typically be broiled
or convection broiled on rack position 3. Steaks,
U S I N G Y O U R O V E N
15
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