MED271JS User Manual

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Speed Convection ‹

Speed Convection uses all heating elements as well as

the convection fan to evenly distribute heat throughout

the oven cavity. The main difference between Speed

Convection and other convection modes is that it does

not require preheating.

Speed Convection is well suited for frozen convenience

foods such as fish sticks and chicken nuggets.

The benefits of Speed Convection include:

▯ Decrease in cook time since preheating is not

necessary.

▯ Crispy and evenly browned frozen foods.

Tips

▯ Begin cooking all frozen convenience products in a

cold, non-preheated oven. The food will still be done in

package time.

▯ Follow the package instructions for time and

temperature.

▯ Flipping of food halfway through recommended cook

time is not necessary.

▯ Frozen foods that are sold in microwaveable plastic

containers should not be used in this mode.

▯ Cook food items on rack position 3 unless directed

otherwise by the product manufacturer.

▯ Evenly space food items on pan.

▯ For double cavity appliances, only one cavity is

available when using Speed Convection.

Proof (Some Models) %

In Proof, the appliance uses the upper and lower

elements to maintain a low temperature to proof bread or

other yeast doughs.

▯ Proofing is the rising of yeast dough.

▯ The Proof mode temperature is 85°F to 110 °F (29 °C

to 43 °C).

▯ The default temperature in Proof mode is 100 °F

(38 °C).

▯ Loosely cover the bowl or pan and use any rack that

accommodates the size of the container.

▯ Keep the door closed and use the oven light to check

the rising of the dough.

Warm %

In Warm, the upper and lower elements maintain a low

temperature in the oven cavity in order to keep food at

serving temperature.

▯ Use the Warm mode to keep cooked foods hot until

ready to serve.

▯ Warm mode temperatures are 140 °F-220 °F (66 °C -

107 °C).

▯ The default temperature in the Warm mode is 170 °F

(77 °C).

▯ Foods that must be kept moist should be covered with

a lid or aluminum foil.

9 CAUTION

WHEN USING WARM MODE, FOLLOW THESE

GUIDELINES:

▯ Do not use the Warm mode to heat cold food.

▯ Be sure to maintain proper food temperature. The

USDA recommends holding hot food at 140 °F

(60 °C) or warmer.

▯ DO NOT warm food longer than one hour.

Dehydrate :

Dehydrate dries with heat from a third element behind

the back wall of the oven. The heat is circulated

throughout the oven by the convection fan.

Use Dehydrate to dry and/or preserve foods such as

fruits, vegetables and herbs. This mode holds an

optimum low temperature of 100 °F to 160 °F (38 °C to

71 °C) while circulating the heated air to slowly remove

moisture. The oven stays on for 48 hours before shutting

off automatically.

Tips

▯ Dry most fruits and vegetables at 140 °F (60 °C). Dry

herbs at 100 °F (38 °C) (refer to the Dehydrate Chart

for examples).

▯ Drying times vary depending on the moisture and

sugar content of the food, the size of the pieces, the

amount being dried and the humidity in the air. Check

food at the minimum drying time.

▯ Multiple drying racks (not included) can be used

simultaneously.

▯ Treat fruits with antioxidants to avoid discoloration.

▯ Consult a food preservation book, county Cooperative

Extension Office or library for additional information.

Dehydrate Chart

Food Item Preparation Approx. drying

time (hrs)

Test for doneness

Fruit

Apples

Dipped in

] cup lemon juice and 2 cups

water,

]“ slices.

11-15 Slightly pliable

Bananas