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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..
19
U S I N G Y O U R O V E N
Notes:
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at high
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 ON 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 chart. Rare meat
must be eaten when it is removed from the oven, as
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 dishware manufacturer for
the recommended temperatures.
To use the oven as a low cooker set the oven control knob to
255°F. 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. Cook immediately.
Do not refreeze.
To thaw frozen cooked food, set the oven knob to 170°F.
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 40°F to 140°F for longer than 2 hours.
USING BROIL
Turn the knob to broil position
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 pos it ion depends on t he 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 4. Steaks, chops
and hamburgers would typically be broiled on rack
position 4. If top browning casseroles or bread, the
thickness of the food will indicate the position.
Casseroles and bread would typically be browned on
rack position 4 (see instructions below for more
information).
REGULAR BROIL
Broil is cooking by intense infrared radiant heat supplied by
the broil burner located at the top of the oven.
FOODS SUITABLE FOR BROILING: Appetizers
Rack position #3 or #4
Meats, Poultry, Fish (under 1") Rack position #4
Top Browning: Casseroles and breads Rack position #2
or #3
MCR-SERIES
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