Convect Pastry
(on some models)
Convect Pastry is designed to bake pastry items such as frozen pies, turnovers, cream puffs and puff pastry. Use 1, 2 or 3 racks while using this feature.
1.Press CONVECT.
2.Use the right Quickset pad to scroll to CNVT PASTRY.
3.Select CNVT PASTRY using the left Quickset pad.
4.Select the oven temperature using the Quickset pads.
OR
Enter the desired temperature using the number pads.
The temperature can be set between 195°F and 550°F (91°C and 288°C) in 5° increments.
5.Press ENTER pad to set.
After 3 seconds, the oven will begin to preheat. “CNVT PASTRY” and “PREHEAT” will appear in the display along with “100°” or the actual oven temperature, whichever is higher. AUTO will display if the Auto Convect conversion feature is turned on.
The temperature in the display will increase in 1° increments until the oven reaches the preset temperature. Allow about 15 minutes for the oven to preheat.
When the oven is preheated, the oven will beep, “PREHEAT” will turn off and “CNVT PASTRY” will be displayed.
6.Press CANCEL when finished cooking.
Rapid Preheat
(on some models)
Use Rapid Preheat to decrease preheating time when using Bake or Convect Bake. Use for all foods when baking on 1 rack.
For best results, use rack position 2 or 3 when using the Rapid Preheat option.
For optimum baking and browning results, Rapid Preheat is not recommended when baking on multiple racks.
To Activate:
After Bake or Convect Bake has been programmed and activated, press RAPID PREHEAT.
“1 RACK ONLY” will display, after 10 seconds the display will show “RAPID” and “PREHEAT.”
Preheat time is 5 minutes.
To Return to Standard Preheat:
Press RAPID PREHEAT. This will provide standard preheat. “PREHEAT” and the selected function will be displayed.
More Options
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Cook & Hold
1.Press MORE OPTIONS.
2.Select COOK/HOLD using the left Quickset pad.
3.Select the cook time using the Quickset pads.
OR
Enter the desired cook time using the number pads.
4.Press ENTER pad to set.
5.Select BAKE or CONVECT using the Quickset pads.
When CONVECT is pressed, scroll to CNVT BAKE, CNVT ROAST or CNVT PASTRY then select the desired function using the Quickset pad.
6.Select the temperature using the Quickset pads.
OR
Enter the desired temperature using the number pads.
IMPORTANT: If the recipe recommends preheating the oven, add 15 minutes to the cook time.
Delay
To Set Delay Bake:
1.Press MORE OPTIONS.
2.Use the right Quickset pad to scroll to DELAY.
3.Select DELAY using the left Quickset pad.
4.Select Delay time using Quickset pads or the number pads.
5.Select BAKE.
6.Select from the displayed temperatures or use the number pads to enter the temperature.
7.Select the time to cook from the displayed times or use the number pads to enter the cooking time.
8.The display will show “DELAY TIME,” the selected function, the preset temperature and the delay time countdown.
When the delay time has expired, the cook time will be displayed and the oven will begin to preheat.
To Set Delay Convect: (on some models)
1.Press MORE OPTIONS.
2.Use the right Quickset pad to scroll to DELAY.
3.Select DELAY using the left Quickset pad.
4.Select Delay time using Quickset pads or the number pads.
5.Use the right Quickset pad to scroll to CONVECT.
6.Select CONVECT using the left Quickset pad.
7.Select CNVT BAKE, CNVT ROAST or CNVT PASTRY.
8.Select from the displayed temperatures or use the number pads to enter the temperature.
9.Select the time to cook from the displayed times or use the number pads to enter the cooking time.
The display will show “CONVECT DELAY,” the selected function, the preset temperature and the delay time countdown.
When the delay time has expired, the cook time will be displayed and the oven will begin to preheat.
Proofing (on some models)
The Proofing feature can be used to raise
Standard proofing in the oven avoids damage to dough from room temperature changes or drafts that commonly affect proofing done on the countertop.
Rapid proofing provides faster proofing results than countertop or Standard proofing, without harming the yeast.
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