Natural Airflow Baking/ Convection Baking

•Infrared Convection Broil: Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the infrared broil burner.

•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. NOTE: Ranges that have two ovens, only one oven can be self-cleaned at a time.

Temperature Controls

Each oven has a temperature control dial.

The control can be used to set any

temperature from 150	0	F to 550	0	F, broil, or	2
temperature from 150		F to 550		F, broil, or	0
					0
self-clean. Always be sure the controls are in
the “Off” position when the oven is not in					3
					0
use.					0
use.

Natural Airflow Baking/ Convection Baking

Preheating

Preheating the oven is not necessary when using temperatures below 2500F. 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. Preheating normally takes no longer than 10-15 minutes.

Natural Airflow 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.

Convection Baking

Convection baking is the process of cooking food with a flow of heated air circulating throughout the oven cavity. The even circulating of this air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. This feature can make a significant difference in foods prepared in the oven. A major benefit of convection baking is the ability to prepare food in quantity. The uniform air circulation makes this possible . . . a feature not possible in a standard oven. With this heating system, the air is distributed evenly throughout the oven by the hot air fan. The heat therefore reaches the food to be baked or roasted more quickly. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish, or meat. The hot air system is especially economical when thawing frozen food.

Rack Positions

Each convection oven is equipped with three tilt-proof racks, and each convectional oven is equipped with three-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 5 and 3.

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1