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13
Legacy Wall Ovens
Use & Care Manual
DRYING AND DEHYDRATING
The United States Department of Agriculture advises: DO NOT hold foods at temperature between 40ºF to 140ºF more than two
hours – and cooking raw foods below 275ºF is not recommended, the low setting of the oven (ranging from 150ºF to 225ºF)
may be used to keep food hot and in special recipes, used to dehydrate fruits and vegetables.
During dehydration, the convection fans circulates hot air over the food, causes moisture to escape from the food surface – generally
drying it out. This removal of water inhibits growth of microorganisms and slows down the activity of enzymes. Starting with only the
freshest, best quality food items, prepare as directed and:
• Place the food on drying racks spaced evenly in the oven cavity.
• Set the temperature control to 200ºF and switch on the convection fan.
• Remember to periodically check the food items for dryness state.
DEFROST
To speed the defrost process, place in oven and select FAN. This will defrost without cooking. Remember, it is best to defrost in the
refrigerator, but sometimes it becomes an issue of speed.
COOKING SUBSTITUTE CHARTS
Often, a recipe requires an ingredient which is either not readily available or calls for a unit of measure that you find is not easily
recognized. The following charts have been provided as guides, should these situations arise.
INGREDIENT SUBSTITUTION OPTIONS
RECIPE CALLS FOR
SUBSTITUTE WITH
1 tbsp Cornstarch
2 tbsp Four (thickening)
1 Whole Egg
2 Egg Yolks, plus 1 tbsp Water
1 Cup Whole Milk
1 Cup Skim Milk, plus 2 tbsp Margarine, or 1/2 Cup Evaporated
Milk, plus 1/2 Cup Water
1 oz Unsweetened Chocolate
3 tbsp Cocoa Powder, plus 1 tbsp Margarine
1 tbsp Baking Powder
1/2 tsp Cream of Tartar, plus 1/2 tsp Baking Soda
1/2 Cup Butter
7 tbsp Margarine or Shortening
1 Cup Dairy Sour Cream
1 tbsp Lemon Juice, plus 1 Cup Evaporated Milk
MEASUREMENT EQUIVALENTS
MEASUREMENT
EQUIVALENT
METRIC*
1 tbsp
3 tsp
15 mL
2 tbsp
1 oz
30 mL
1 jigger
1-1/2 oz
45 mL
1/4 cup
4 tbsp
60 mL
1/3 cup
5 tbsp, plus 1 tsp
80 mL
1/2 cup
8 tbsp
125 mL
1 cup
16 tbsp
250 mL
1 pint
2 cups
30 g
1 lb
16 oz
454 g
