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34
OVEN OPERATION
OVEN THERMOSTAT
- The numbers printed on the control panel indicate the increasing oven temperature
value (°F).
- To regulate the temperature, set the chosen number onto the control knob indicator.
- The position BROIL serves only to turn on the broil burner.
Note: When the range will not be used for long periods of time, set the gas knobs
to their OFF positions and also close the gas shut-o valve placed on the main gas
supply line.
VERY IMPORTANT: The oven/broil shall be used always with the door closed.
CONVECTION ROAST
The convection fan circulates the heated air evenly over and around the food.
Using the cover and broiler pan provided, heated air will be circulated over the
around the food being roasted. The heated air seals in juices quickly for a moist and
tender product, while at the same time creating a rich golden brown exterior. When
convection roasting, it is important that you use the broiler pan for best convection
roasting results. The pan is used to catch grease spills and has a cover to prevent
grease splatters.
CONVECTION DEFROST
With temperature control o, the motorized fan in the rear of the oven circulates air.
The fan accelerates natural defrosting of the food without heat. To avoid illness and
food waste, do not allow defrost food to remain in the oven for more than two hours
without being cooked.
CONVECTION DEHYDRATE
With the temperature control on 175
O
F warm air is radiated from the bake burners
in the bottom of the oven cavity and is circulated by a motorized fan in the rear of
the oven. Over a period of time, the water is removed from the food by evaporation.
Removal of water inhibits growth of microorganisms and retards the activity of
enzymes.
BEFORE BAKING OR BROILING
The oven and broiler should be turned on to burn o the manufacturing oils. Turn
the oven on to 450°F (230 °C) for 20 to 30 minutes; then turn the oven knob to
“Broil” for the same length of time. You may wish to turn on the ventilator above
your range at this time.
WARNING
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