using your new range: convection bake mode

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convection bake mode

tips for convection bake mode:

a) Oven Heating Light

This light turns on when the oven heats and cycles off when the set temperature has been reached. The cycling continues as long as BAKE or CONVECTION BAKE mode is set.

b) Oven Temps

Lower oven temperature 25 degrees F to 50 degrees F when converting regular BAKE to CONVECTION BAKE settings for baked food items such as breads, cakes, cookies and muffins, etc.

c) Cooking Times

Length of cooking time may be shorter than the standard bake time.

c) Pan Sizes

The pan shape, dimensions of pans may affect the cooking times and browning. Always follow recipe and recommendations supplied with recipe.

Preheating the Oven:

When roasting and baking foods with convection longer than 15 minutes, preheating is not necessary.

high altitude baking:

When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times will vary. For accurate information, write:

Extension Services Colorado State University Fort Collins, Colorado 80521.

There may be a cost for the bulletins. Specify

the type of information you want (example: cakes, cookies, breads, etc.)

CONDENSATION:

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

PRECAUTION!

The United States Department of Agriculture says: DO NOT hold foods at temperatures between 40 degrees F to 140 degrees F more than 2 hours.

CAUTION!

WHEN USING THE OVEN IN ANY MODE, NEVER USE ALUMINUM FOIL TO COVER THE OVEN RACKS OR TO LINE THE OVEN. IT CAN DAMAGE THE OVEN LINER IF HEAT IS TRAPPED UNDER IT.

RACK POSITIONS:

One, two or three racks of food can be cooked in the oven at the same time. Place racks in the oven before turning it on. See previous page for positioning racks.

#3 Use this rack in combination with rack #1 for double rack baking.

#2 Use this rack when baking single pan foods such as sheet cakes, come breads, desserts, casseroles, cookies, or a single rack oven meal. Use with racks #1 and #3 for three sheets of cookies.

#1 Use this rack for air-leavened cakes (Angel Food), frozen pie, large roasts, or a turkey. Use in combination with rack #3 for a 2 rack oven meal or more than 2 cakes.

utensils:

Aluminum bake-ware gives the best browning results in CONVECTION BAKE mode.

•Cookie sheets should have low sides; use aluminum commercial half sheets or professional cooking utensils.

•Light or dark pan finish affects timing: Light pan finish gives a medium to golden brown appearance; dark pan finish gives a darker brown.

•The broil pan and grid can be used for roasting tender meats and poultry as an alternate utensil to a roasting rack and low-sided pan.

Placement:

For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.

When baking on more than one rack, pans do not need to be staggered.

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Capital Cooking Performance Series Using your new range convection bake mode, Convection bake mode, High altitude baking
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Performance Series specifications

The Capital Cooking Performance Series represents a pinnacle in the realm of professional-grade kitchen appliances, designed for culinary enthusiasts and home chefs who aspire to create exquisite meals with the tools used by professionals. These ranges combine robust performance, innovative technology, and a design aesthetic that seamlessly blends with today’s modern kitchens.

One of the standout features of the Performance Series is the powerful burners. With a range of BTU outputs, including high-BTU burners that provide intense heat for boiling and searing, and low-BTU burners that are perfect for delicate sauces, the flexibility of heat options allows chefs to tackle a variety of cooking techniques with ease. The iconic brass burners offer exceptional thermal efficiency and longevity.

Another defining characteristic of the series is its oven capacity and performance. The Performance Series features large, commercial-style oven spaces, providing ample room for multiple dishes to be cooked simultaneously. The convection cooking technology ensures even heat distribution, minimizing cooking times and delivering perfectly baked goods and roasted meats. Additionally, the combined features of infrared broilers and separate baking cavities make it versatile for any cooking situation.

Durability is a key focus of the Capital Cooking Performance Series, as each model is manufactured with high-quality stainless steel construction. This not only provides a sleek and professional look but also enhances the appliance's resilience against everyday wear and tear. The heavy-duty grates are built to withstand rigorous use, contributing to the longevity of the range.

The intuitive control knobs offer precise temperature adjustments, allowing for exact heat control, while the easy-to-clean surfaces ensure minimal maintenance is required. Moreover, the series includes options for both gas and dual-fuel configurations, catering to the preferences of different cooking styles.

The Capital Cooking Performance Series is the ideal choice for dedicated chefs who demand high performance and reliability from their kitchen appliances. Its combination of innovative technologies, robust construction, and thoughtful design makes it a valuable investment for both home cooks aspiring to achieve restaurant-quality results and culinary experts who require dependable equipment for their craft.
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