OVEN USE
27" and 24" Oven Ranges:
The larger 27" self cleaning convection oven is locat- ed on the right side of a 48" Dual Fuel Range or is the only oven on a 36" and 30" Range. The oven comes standard with (3) oven racks and three posi- tion roller assisted rack supports. A porcelainized steel broiler pan is included with this oven.
A note about the roller assisted rack supports (27" and 24" oven only):
Specifically engineered from high temperature materi- als for in oven use, they will stand up to years of use. They are especially functional when the oven racks are supporting the heavy food products associated with this high capacity oven. They must be removed before the oven can be put into self clean. See page 27 for care of the rack supports. All three dual fuel ovens come with a
12" Oven (48" Ranges Only):
The 12" oven comes equipped with (2) oven racks and three position rack supports. The rack supports are removable for cleaning. Also included is an alu- minum broil pan and porcelainized steel bottom pan for easy cleaning.
CAUTION: Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the
porcelain and the heated air cannot adequately reach the food being baked.
Baking
One or two racks can be used simultaneously during bake. Place the rack/s in the desired position before turning the oven on. Store any unused racks out of the oven.
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 uten- sils.
If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan. Allow at least 1” 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.
Convection Baking
One to three racks can be used simultaneously during convection baking. Place the racks in the desired position before turning the oven on. Store the unused racks out of the oven.
Rack position 2 (second from bottom) will probably be used the most, for single rack baking.
When baking on more than one rack you do not need to stagger the pans. However, allow at least 1- inch of space between the oven walls and the pans so the heated air can circulate.
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high alti- tude. For accurate information write to the Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the type of information and the bak- ing mode (convection bake or bake) you need i.e. cakes, cook- ies, breads, etc. There may be a cost for the bulletins.
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