Operation
Baking
BAKE
Full power heat is radiated
from the bake element in the
bottom of the oven cavity and
supplemental heat is radiated
from the broil element. This
function is recommended for
single rack baking. Many cookbooks contain recipes to
be cooked in the conventional manner. Conventional baking/
roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
The bottom element operates
at full power, and the top broil
element operates at
supplemental power. The
heated air is circulated by the
motorized fan in the rear of the oven providing a more even
heat distribution. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple racks— a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. 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. Use this setting for baking and roasting.
Baking
TRU CONV (TruConvec™)
The rear element only operates at |
|
full power. There is no direct heat |
|
from the bottom or top elements. |
|
The motorized fan in the rear of |
|
the oven circulates air in the oven |
|
cavity for even heating. Use this |
|
setting for foods that require |
|
gentle cooking such as pastries, |
|
souffles, yeast breads, quick | TruConvec™ |
breads and cakes. Breads, cookies, |
|
and other baked goods come out evenly textured with golden crusts. No special bakeware is required. Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large quantities of baked goods at one time.
Baking Tips
•Make sure the oven racks are in the desired positions before you turn the oven on.
•DO NOT open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
•Bake to shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come clean when done.
•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin- coated pans heat unevenly and will not give uniform baking results.
Proofing
This setting is d esigned f or all owing ye ast d ough t o r ise t o a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). 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”. Turn Tem perature control until the oven light comes on (typically around 200 degrees on the knob setting). Note that the Proof function is des igned to keep the oven b etween 85°F and 100°F regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
Operation
30 | 31 |