Preheating, Two-Element Baking, Proofing

CONVECTION DEFROST

With temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

SELF-CLEAN

This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. An integral smoke eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. When oven has cooled, remove ash with a damp sponge or cloth.

Temperature Controls

Each oven has a temperature control dial. The control can be used be set at any temperature from 1750F (79.40C) to 5500F (2880C), broil, or self-clean. Always be sure the controls are in the “Off” position when the oven is not in use.

Preheating

Preheating the oven is not necessary when using temperatures below 2500F (1210C). For best results, it is extremely important that you preheat the oven when baking cakes and other items that have critical baking temperatures. After the temperature control has been set, the Oven Indicator light goes out when the oven reaches that temperature.

Two-Element Baking

This conventional baking/roasting is particularly suitable for dishes which require a high temperature. Many cookbooks contain recipes to be cooked in the conventional manner. This bake setting is only recommended for single-rack baking.

Proofing

This setting is designed for allowing yeast dough to rise at a temperature between 850F (290C) and 1000F ( 380C). Yeast doughs rise or “proof” best when the temperature is between 850F (290C) and

1000F (380C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Do not turn the temperature control. Place the bowl on the center rack of the oven and close the door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3cm) into the dough. If the indentation remains, the dough has risen enough.

Rack Positions

Each convection oven is equipped with three tilt-proof racks, and each convectional oven is equipped with two-tilt proof racks. All ranges have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, do not use more than one rack at a time. It is also recommended when using two racks, to bake with the racks on position 3 and 5.

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1