Convection Cooking Tips, Closed Door Broiling

Important

Proper grounding and polarity are necessary for correct operation of the electric ignition system on models 1860 and 1867 (all gas ranges). If the wall receptacle does not provide correct polarity, the ignitor will become grounded and click occasionally, even after the burner has ignited. A qualified electrician should check the wall receptacle for correct polarity and grounding. This sparking condition will also occur if there is a breeze across the burners.

Warning: Do not touch ignitor when it is sparking.

convection Cooking Tips

(For Convection Models)

To learn how to use your convection oven to the best advantage, refer to Convection Cooking on page 26.

1.The fan-forced hot air movement permits baking and roasting on as many as 3 levels at once.

2.The Delay feature should not be used when using Convection for baked items e.g.…pies, cakes, cookies.

3.There should be a minimum of 1” (2.5 cm) between the walls and the pans used.

4.Position food in oven to allow free flow of air around the convection fan.

5.Uniform spacing of baking dishes will produce the most even results.

6.Place bread pans lengthwise facing the oven door.

7.Do not use aluminum foil for convection baking. It may block airflow.

8.True convection cooking is used for baking breads, cakes and other foods which require gentle heating. This setting is also recommended when baking large quantities of food on more than one rack.

Note: During convection cooking, the oven door must remain closed. The fan will operate only when the door is closed.

Convection cooking creates more moisture in the kitchen than normal, usually because more food is being cooked at one time.

9.For convection roasting, do not use a roasting pan with high sides, as it cuts down the free flow of air circulating around the food. Use the convection roasting rack on the broiler pan.

10.Convection cooking of frozen convenience foods:

•Preheating the oven is not necessary.

•Cooking times will be similar to package recommendations. Follow suggestions for oven temperatures and use of cookie sheets and foil coverings.

•Most foods are best placed in the middle of the oven.

•If more than one item is being cooked, stagger foods on multiple racks for proper air circulation.

Closed Door Broiling

2.Use the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke and fire.

3.Turn food only once during broiling. Using tongs to turn meats prevents loss of juices. Use Minute Timer for timing each side.

Roasting tips

•Roast meats fat-side up in a shallow pan using a roasting rack.