Speed Convection Chart
Proof
Food Item | Rack Position | Temp. | Time |
|
|
|
|
|
|
|
|
Frozen Food |
|
|
|
Pizza Bites | 3 | 450 | |
Fish Sticks | 3 | 475 | |
Onion Rings | 3 | 425 | |
French Toast Sticks | 3 | 450 | |
Turnovers | 3 | 400 | |
Filled Pockets | 3 | 350 | |
Chicken Nuggets | 3 | 400 | |
Garlic Bread | 3 | 450 | |
Shoestring Fries | 3 | 450 | |
|
|
|
|
In Proof, the oven uses the upper and lower elements to maintain a low temperature to proof bread or other yeast doughs.
•Proofing is the rising of yeast dough.
•The Proof mode temperature range is 85 ºF to 110 ºF.
•The default temperature in the Proof mode is 100 ºF.
•Loosely cover the bowl or pan and use any rack that accommodates the size of the container.
•Keep the door closed and use the oven light to check the rising of the dough.
Warm
In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature.
•Use the Warm mode to keep cooked foods hot until ready to serve.
•Warm mode temperatures are 140
•The default temperature in the Warm mode is 170 ºF.
•Foods that must be kept moist should be covered with a lid or aluminum foil.
m
CAUTION:
When using Warm mode, follow these guidelines:
•Do not use the Warm mode to heat cold food.
•Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140 ºF or warmer.
•DO NOT warm food longer than one hour.
English 31
