Capital Cooking MWO302ES Oven Heating Modes Defined, Pre-Heat, Delicate Bake, Broil, Roast

OVEN HEATING MODES DEFINED

Your Oven features cooking modes which are used in most forms of in-house cooking.

PRE-HEAT

Most recipes call for an oven to be heated to a particular temperature prior to the start of cooking. This heating of the oven is the Pre-Heat mode and uses high intensity heat from the top, bottom, and rear of the oven to quickly and evenly heat the oven. The Convection Fan is also used during Pre-Heat to rapidly distribute the heat throughout the oven. The same heating is used for Rapid Recovery when the oven temperature is reduced by over 100° F from the oven setting.

NOTE: Due the high intensity heat generated during Pre-Heat, food should NOT be placed in the oven until the oven indicated Pre-Heat is complete. This will be indicated by the PRE icon turning off and a beep tone by the oven to indicate the set temperature has been achieved.

BAKE

The most traditional type of oven heating, Bake generates most heat across the entire bottom of the oven.

DELICATE BAKE

Delicate Bake is very similar to Bake and also heats from the oven bottom but Delicate Bake generates most heat around the outer edge of the oven bottom. Perimeter heating helps prevent scorching of delicate items that can occur when using the more intense standard Bake.

BROIL

Broil uses the top element which rapidly generates searing heat desired for cooking steaks, chops, some fish, and for toasting breads. Carefully select the distance from the Broiler glass to prevent overcooking or burning foods.

PERFECT CONVECTION

Perfect Convection uses no direct heat but heats the air being moved around the oven with a concealed Convection Element behind the Convection Baffle. This is a good general cooking mode and also used for multi rack cooking since it cooks food indirectly by heating and moving the air in the oven preventing hot spots.

CONVECTION COOKING

All cooking modes can also be Convection Cooking modes by activating the CONVECTION button which turns on the Convection Fan. This will circulate the heated air throughout the oven and more evenly distribute heat. Some traditional dishes that desire a bottom crust should not use the Convection option to allow the bottom heat to create the crust.

NOTE: Convection cooking reduces cook times by 10% and reduces the cooking temperature by approximately 25 degrees.

ROAST

Roast uses both top and bottom heat to improve searing of large meat and poultry items. More heat is generated at the bottom of the oven when roasting due to the common use of heavy roasting pans.

10