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OPERATING THE OVEN
Convection Defrost
With temperature control off, a 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.
Defrosting
To thaw uncooked frozen food, set the oven temperature to 100-150°F. Once thawed, cook
the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked food is
tightly wrapped in foil and/or placed in a heat proof container.
Convection Dehydration
With the temperature control on 175°F, warm air is radiated from the bake burners on the
bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven.
The food dries by evaporation. Drying foods inhibits microbial growth and retains certain
enzymes.
3. Preheat the oven to the temperature stated in the recipe. Depending on the temperatureand the size
of the oven, preheating will vary. For better cooking performance and exact oven cavity temperature,
preheating time will be 10 mins per 100 Degrees.
4. Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other or the
sides of the oven. When baking a single item, always center the item on the oven shelf. If baking on
multiple shelves, make sure you stagger items on the shelves so that one is never directly above
another.
5. When baking using convection, either reduce the temperature stated in the recipe and leave the
baking time unchanged or reduce the baking time by several minutes and leave the temperature
unchanged. For foods with a baking time of over an hour, reducing both the temperature and time
slightly may give the best results.
6. Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are
excellent for pies and breads, or anything that needs browning or a crisper crust.
7. A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and cookies),
as it reflects some heat and gives a less intense bakingsurface.
8. Avoid opening the oven door frequently during baking.
* For best results use the broiler pan. The pan is used to catch grease spills and has a cover to prevent
grease splatter.
* The convection fan circulates heated air over and the around the food being roasted,
sealingjuices quickly for a moist and tender product while, at the same time, creating a rich golden-
brown exterior.
* Use the broil/roast pan and slotted grid supplied with the range when roasting to elevate the meat
on a metal roasting rack. This allows hot air to circulate around the meat, browning it more evenly
like a rotisserie. A suitable roasting rack can be purchased through your HRG distributer or by calling
Customer Care.
* When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
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