Proper Utensils

ROAST AND HOLD OPERATION — WKGHC OVEN

Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are off as the temperature in the oven declines to the Hold Temperature. The door should remain closed during Second Stage Cooking.

When the Hold temperature is reached, cooking is done. The Time Display counts up the Hold time and flashes "Hold." Temperature in the oven will be maintained at the Hold temperature until the oven is turned off.

ROAST AND HOLD DIAGRAM - Time vs. Temperature

OVEN TEMPERATURE

400ºFTIMER DISPLAY COUNTS DOWN,

COLON FLASHES.

300ºF	COOKING FROM
	STORED HEAT

200ºF

LOAD PRODUCT

INTO OVEN

100ºF

TEMP.	PREHEAT	FIRST STAGE COOKING

TIME

PL-51607

SHORT BEEP.

TIMER DISPLAY FLASHES 00:00.

ROAST THERMOSTAT OFF.

BURNERS OFF UNTIL HOLD

TEMPERATURE IS REACHED.

LONG BEEP (20 SEC.)

BURNERS MAINTAIN HOLD TEMPERATURE. TIMER DISPLAY COUNTS UP HOLD TIME AND FLASHES "HOLD."

SECOND STAGE	HOLDING
COOKING
(DO NOT OPEN
DOORS)

The use of proper utensils can enhance oven operation. Medium and light weight pans are recommended since it is more economical to bake with lighter pans.

Meats should be roasted in shallow pans deep enough to hold all juices and allow free air circulation.

CONSERVING ENERGY

•Turn off unused equipment.

•Adjust menu patterns and cooking or baking schedules for optimum equipment use.

•Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.

•Preheat only to the required cooking temperature for the specific food, not higher.

•Do not open the oven door unless absolutely necessary. Use the window to observe cooking progress.

•Keep area around the oven door clean and free of food particles.

•Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.

OPERATING HINTS

When using the convection oven for the first time with a particular food, check the degree of doneness periodically before the suggested time has lapsed to make sure the desired doneness is achieved.

Record your temperature and time settings for various products. The convection oven can provide consistent, repeatable results.

The convection oven is a bit faster than conventional deck-type ovens; temperature settings are lower and cook times are shorter. Since recipes and foods are subject to many variations and tastes, the guidelines regarding times and temperatures in this manual are SUGGESTIONS ONLY. Experiment with your food products to determine the cooking temperatures and times that give you the best results.

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