SUMMARY OF OPERATION
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PROGRAM | FUNCTION | TEMPERATURE | WIRE RACK/ |
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| DIAL | DIAL | ACCESSORIES |
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| Ideal for meat, pizza, | |
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| cakes in general and | |
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| food which need to be | |
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| crispy on the surface (as | |
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| gratined dishes). Roast | |
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| meats and poultry will | |
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| cook faster. Use of a | |
CONVECTION |
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| meat thermometer will | |
FAN/BAKE |
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| help avoid overcooking. | ||
OVEN | 200° - 450°F |
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DEH |
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COOKING |
| Double level | Baked foods (cakes, | ||||
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| pies, cookies, etc.) may | |
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| require a lower tempera- | |
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| ture to prevent over- | |
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| Single level | browning. | |||
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| Select one or two wire | |
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| shelves with cookies | |
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| sheets depending upon | |
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| with cookie | the quantity. | |||
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| sheets |
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| Bake casseroles, fruit | |
TRADITIONAL |
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| desserts, fish, stuffed | |
OVEN | BAKE | 200° - 450°F |
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| vegetables, puddings | |
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| and other moist foods | ||||
COOKING |
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| that don’t require brow- | ||
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| ning and crisping. | |
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| Always use the broiling | |
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| rack set in the shallow | |
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| pan. Place it on the wire | |
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| shelf in position that puts | |
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| the food about two | |
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| inches from the top ele- | |
BROILING AND |
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| ment, more for thick | |
TOP BROW- | BROIL | TOAST/BROIL |
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| food such as chicken. | |
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| Foods such as hambur- | ||||
NING |
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| ghers, steaks, kebabs, | ||
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| sausages are to be pla- | |
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| ced directly on the broi- | |
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| ling rack. | |
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| Use the broil settings to | |
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| sandwiches, cheese top- | |
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| pings, hors d’ouevres. | |
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| Set the ON/OFF dial to | |
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| the color desired. Some | |
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| breads, muffins, etc. will | |
TOASTING | TOAST | TOAST/BROIL |
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| take longer than others. | |
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| Reset dial if results are too | ||||
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| light. Place the bread to | |
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| be | toasted following |
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| instruction on page. 6. | |
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4
