13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
6
Legacy Wall Ovens
Use & Care Manual
INNOVECTION
®
- CONVECTION
• INNOVECTION
®
- CONVECTION is the unique convection system created by American Range engineers.
• INNOVECTION
®
- CONVECTION uses two fans at the back of the oven to circulate hot air more
evenly around the oven. Air is also vented into the oven through side vents to create a more uniform
and fast cooking process. Circulating hot air reaches all areas of the oven and eliminates any hot or cold spots.
• The 30" oven is 30,000 BTU/hr and the broil-only element is 15,500 BTU/hr.
• The 18" oven is 22,000 BTU/hr and the broil-only element is 13,000 BTU/hr.
• The Bake Burner is rated at 2,200 Watts, the Broil Burner is 3,500 Watts.
OVEN FEATURES:
• Your new Professional Wall Oven is equipped with a separate bake and a separate broil burner.
• Each oven has its own temperature control knob that cycles the burners off and on to maintain the
proper heat.
• All models have six rack positions and the large 30" oven includes two racks.
• When cooking with INNOVECTION
®
- CONVECTION, any rack is suitable.
HOW TO COOK WITH INNOVECTION
®
- CONVECTION:
INNOVECTION
®
- CONVECTION fan-circulated hot air browns all food surfaces quickly.
1. The circulating hot air seals in the juices in meats and vegetables.
2. This cooking process eliminates the need to baste with additional fat or juices.
3. Meat and poultry are roasted in an uncovered shallow pan that allows the circulating hot air to quickly brown all food surfaces.
4. This roasting process enhances flavors and keeps the inside of food moist and juicy.
5. For best results when cooking with INNOVECTION
®
- CONVECTION we recommend that low-sided pans be used.
6. Circulating hot air needs to reach all sides of the food for the best cooking results.
7. It is suggested that the oven temperature be lowered 25° for all recipes and to reduce the cooking time by 10 to 15%.
8. Multiple racks of food can be successfully cooked at one time such as three racks of cookies or breads.
9. A meal of meat and vegetables, cooked on different racks, all at the same time saves time and conserves energy.
10. For best results always preheat the oven before INNOVECTION
®
- CONVECTION baking.
11. There is always a condensation that occurs during cooking and water could appear on the cooler panel outside of the oven.
12. Caution should be used when opening the oven door during the cooking. For best results, resist opening the oven door as it
lets heat escape, requiring the oven to cycle on more than necessary.
HOW AND WHEN TO COOK ON STANDARD BAKE MODE
1. Bake - The standard Bake mode is best used for roasting, or single rack applications. If you wish to cook on multiple racks, use
convection for terrific results.
