Capital Cooking Precision Series manual Convection Baking, High Altitude Baking, Food Safety

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Rack position 2 (second from bottom) will probably be used the most for single rack baking.

If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are using large baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan. Allow at least one inch of space between the oven walls and the pans.

If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan. When using commercial size baking utensils, use only one rack as the heat does not have the room to circulate.

GETTING THE BEST RESULTS

BAKING:

•Follow the recipe amount and ingredients, including the size and shape of the baking utensil recommended in the recipe.

•Do not open the oven door “just to peek,” use the interior oven light and look through the window.

•Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking, can affect the food product, baking time, browning, and end result.

•If you are using glass utensils, lower the temperature 25°F.

•Use a minute timer and set it for the minimum time suggested in the recipe.

CONVECTION BAKING

•Follow the first three recommendations above.

•Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it

usually is not necessary to lower the temperature an additional 25°F.

•Use a minute timer and set it for less than minimum time suggested in the recipe. The first time you use a recipe in the convection mode, be sure to note the new baking time on your recipe for future reference.

•Be sure to read the basic information on convection before using the oven for the first time , page 14-16.

•Keep in mind that convection baking results vary, depending on type of product, in many cases standard bake yields superior results over convection.

Notes:

HIGH ALTITUDE BAKING

Recipes and baking times vary if you are baking at altitude. For accurate information write to the Agriculture Extension Service. Colorado State University, Fort Collins, Colorado 80521. Specify the type of information and the baking mode (convention bake or bake) you need, i.e. cakes, breads, etc. There may be a cost for the bulletins.

TO USE THE OVEN FOR COOKING OR LOW TEMPERATURE

The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot), and to defrost foods.

You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in the cart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its own heat.

To keep food moist, it must be covered with aluminum foil or a lid.

To dehydrate food, follow suggestions in a recipe.

Towarmplates,checkwiththedishwaremanufacturer

U S I N G Y O U R O V E N

for the temperature for the recommended.

To use the oven as a low cooker set the oven control knob to 255ºF. Place the food in the oven in a pan with a tight fitting lid. Follow recipes for this type of cooking.

To thaw uncooked frozen food, set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil. Thaw the food just enough to handle it. Cook immediately. Do not refreeze.

To thaw frozen cooked food, set the oven knob to 170ºF. Loosen the freezer wrapping. Do not use plastic wrap or wax paper in the oven.

FOOD SAFETY

According to the United States Department of Agriculture you should not hold foods at temperatures between 40ºF to 140ºF for longer than 2 hours.

USING CONVECTION BROIL AND REGULAR BROIL TO SET THE OVEN FOR CONVECTION BROIL AND REGULAR BROIL

CAUTION: Pay special attention when setting the Oven Control Knob on “BROIL”. If you set the knob past the “BROIL” setting, the burner will not ignite.

Decide it you are going to use BROIL or CONVECTION BROIL. If you are going to use regular broil turn the Oven Control knob To “BROIL”. To use Convection Broil turn the Oven Control Knob to “BROIL” and press the CONVECTION button to operate the fan. The burner will ignite after the gas reaches the burner. The “oven on” indicator light will come on to let you know that the broiler is currently on. During the broiling process, the infra-red burner produces such an intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking environment.

The HEATING indicator light on the valve panel cycles on and off with burner to let the user know when the burner is lit. This cycling process is used to evenly

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Contents USE and Care / Installation Guide P E C I a L M E S S a G E T O O U R C U S T O M E R S B L E O F C O N T E N T S R E C I S I O N F E a T U R E S GCR484G What to do if YOU Smell GAS R N I N G SSmother flames with a close fitting lid, or any metal tray General Safety Electrical SafetyPlease Read Carefully Cooking Safety F E T Y P R a C T I C E S / C O O K I N GDo not obstruct the flow of combustion or ventilation air Oven Parts Identification N G E P a R T S I D E N T I F I C a T I O NRange Parts Identification POWER-FLO Burners Electronic Igniters Burner Efficiency Flame CharacteristicsI N G T H E R a N G E T O P / P O W E R F L O B U R N E R S SimmeringI N G T H E R a N G E T O P Grilling Suggestions Cooking on the Stainless Steel BBQ TRU-SIDE Grill Racks Handling Excessive FLARE-UPS Control KnobPreparing the Griddle Griddle Grease TrayI N G Y O U R O V E N Convection BakeFoods Suitable for Convection Bake Rack PositionsTo USE the Oven for Cooking or LOW Temperature Food SafetyBaking Convection BakingUsing a Meat Thermometer to Broil and Convection Broil Rack PositionConvection Broil Regular BroilI N G Y O U R O V E N S E L F C L E a N M O D E L F C L E a N M O D E / C a R E a N D M a I N T E N a N C E AT the END of the Clean CycleRangetop R E a N D M a I N T E N a N C E Power Failure Model #, Serial # and gas type locationTroubleshooting Problem Possible Cause Proposed SolutionRange Ovens Proper rack positionsManual Clean GAS Convection Models Self Clean GAS Convection ModelsGCR30 4 GCR36 4B, 4G GCR48 4G, 4W, 4BG, 6B, 6G B L E O F C O N T E N T S Important Installation Instructions Introduction Electric Power SupplyP O R T a N T I N F O R M a T I O N GAS SupplyL L M O D E L S 366 = 19K BTU Power-Flo Burners L L M O D E L S L L M O D E L S Select Hood and Blower Models Size Shipping Weight InstallationHood Placement Ventilation RequirementsPlease Note B I N E T Install D R a W I N G / F R O N T V I E W Cabinet ClearancesB I N E T Install D R a W I N G / S I D E V I E W Side ViewInstallation I N S T R U C T I O N S Installing ANTI-TIP Device Mounting ANTI-TIP BracketTesting and Adjustments S H O O K U P / T E S T I N G a N D a D J U S T M E N T SNatural GAS Requirements Propane LP GAS RequirementsS T Install C H E C K Final ChecklistElectrical OperationService Information WarrantyR V I C E & W a R R a N T Y I N F O Will PAY forT E S S I G N Y O U R D R E a M K I T C H E N ART of Precision
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