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P/N 750323 Page 20
All specifications are subject to change without prior notification.
HELPFUL HINTS
You may find that your new oven cooks
differently than the one replaced. Use your
new oven for a few weeks to become more
familiar with the unit. Do not use thermo-
stats such as those found in grocery stores
to check your oven temperatures. These
thermostats may vary by 40 degrees or
more.
THERMAL vs. CONVECTION
BAKING
Thermal baking refers to the use of tradi-
tional heat circulation by means of natural
air flow - fan not turned on. In thermal
baking, heat is emitted by a burner below
the oven cavity. The heat rises through the
oven cavity and is transferred to the food
and oven interior. The continuous supply
of heat from the burner causes the heated
air to circulate within the oven.
A convection oven is equipped with a
motor-driven fan usually located at the rear
of the oven cavity. This fan circulates
heated air within the oven resulting in even
heat distribution and a consistent
temperature throughout the cavity.
Convection ovens can handle larger loads
than standard ovens with a high degree of
consistency. In a convection oven, cool air
is replaced by hot air quickly and consis-
tently, providing better browning of baked
goods and poultry. Meats are seared and
self-basted, resulting in more flavor and
less shrinkage as well as quicker cooking
times.
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