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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
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
tempera-
ture 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
.
CULINARIAN SERIES
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 bulle-
tins.
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
continuescookingfromitsownheat.
To keep food moist, it must be covered with
alumi-
num foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufac
turer 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 panwith a
tight fitting
lid.Followrecipes for thistype 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 plas-
tic wrap or wax paper in the oven.
FOOD SAFETY
According to the United States Department of
Agri-
culture you should not hold foods at temperatures
between 40°F to 140°F 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 if you are going to use REGULAR 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
4
. Steaks,
Be sure to read the basic information on convection
before usingtheoven forthefirsttime, page14
-
16.
Keep in mind that convection baking results vary,
depending on type of product.
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