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13592 Desmond St., Pacoima, CA 91331 - 818.897.0808 - 888.753.9898 - www.americanrange.com
MODEL & PARTS IDENTIFICATION
INSTALLATION GUIDE AND
USE & CARE MANUAL
LEGACY SERIES - GAS WALL OVENS
DESCRIPTION SEF-30 SEC-30 DEF-30 DEC-30 DEFC-30
Oven Racks (STD / SLIDE) 1/1 1/1 2/2 2/2 2/2
Control Knobs 2 2 4 4 4
Regis. Card 1 1 1 1 1
U&C Manual 1 1 1 1 1
OPERATING INSTRUCTIONS
WHAT IS THE CONVECTION COOKING PROCESS?
• Convection is the process of cooking with hot air that is mechanically circulated by a fan in a continuous pattern around the food.
• Cooking results can be faster than cooking charts suggest and food should be checked for doneness perhaps ve to fteen minutes early.
• Oven temperatures should be lowered 25°F in most cases.
• Multiple racks of food can be cooked at the same time with even browning and even cooking times.
Other Features:
• This oven can be used at low temperatures to dehydrate food, warm plates or for very slow cooking at a low heat.
HOW AND WHEN TO COOK ON STANDARD BAKE MODE
1. Bake - The standard Bake mode is best used for roasting, or single rack applications. If you wish to cook on multiple racks, use convection for terric results.
Oven Racks: Each oven is supplied with two heavy chrome-plated adjustable oven racks.
Rack Supports: On each side of the oven, heavy chrome-plated rack supports allow ve positions, numbered from the bottom up.
Oven Control Knob: The oven control knob is used to set the Baking temperature or to select the Broil function. During baking, the convection fan may be activated.
Broil Burner Igniter: The igniter glows a very hot, bright red-orange color, reaching proper ignition temperature to light the Ceramic Tile Infrared Broil Burner.
ELECTRIC OVENS
Broil: Ribbon element located in the oven ceiling, becomes red hot in just a few seconds.
Bake: A ribbon element, below the oor of the oven when the element cycles "ON."
Selector Switch and Indicator Light: Rotate this knob from the OFF position and select Convection Bake, Standard Bake, Fan-Only, or Broil modes. In any mode position,
the Indicator Light glows indicating the Oven is ready to operate. When you’re done, always rotate the knob to the OFF position.
Oven Thermostat Knob: Thermostat Temperature Selection - Select your desired temperature.
On Indicator Light: Whenever an oven heat source is activated (either Bake or Broil), the “on” indicator will glow. It is normal for the indicator light to cycle off and on
during baking or broiling – showing that more heat is being applied.
Door Gasket: The door gasket is made from high temperature materials and creates a seal between the hot oven and the cool kitchen.
Convection Fan and Switch: Operated by the front panel switch, the convection fan circulates oven air, removing the “thermal boundary layer” on items being baked – and
in doing so – speeding up heat transfer and cook time by as much as 25%. Convection is active only during baking.
Oven Light and Switch: A single lamp is provided in the oven to illuminate baked and broiled food items, as well as shed some light on the wall to help during clean-up –
activated by the front panel switch.
OVENS 101
The oven is a temperature controlled cooking cavity which is highly insulated to keep the kitchen cool and the food hot. The oven contains two heat sources: Bake, positioned
below the oven oor, and Broil, located in the ceiling of the oven. Bake and Broil are very different cooking operations and the burners are designed to deliver energy in a
way appropriate to the task.
There are two types of baking - called Standard Bake (or conventional) and Convection Bake. Standard baking make the best use of Grandma’s cookie, cake or pie recipes
– such as Bake at 350ºF for forty-ve minutes – to get the job done. These recipes are tried and true – conventional or standard bake will deliver wonderful performance
for roasting.
In convection cooking, not only is the cook time faster, but also, the oven temperature is more even, top to bottom and side to side - so cookies on several racks will have the
same brown color and texture. Food does not need to be rotated to get uniform color. However, to best take advantage of convection, use low, shallow bake ware so that
moving air can get over the sides and up to the food surface.
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