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4580 N. Walnut Rd., N. Las Vegas, NV 89081 | 13592 Desmond St., Pacoima, CA 91331 | tel: 818.897.0808 | 888.753.9898 | www.AmericanRangeHome.com
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.
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 by 25°F
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
»
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.
OPERATING INSTRUCTIONS
USING THE OVEN(S)
The oven bake and broil burners have an infrared glow igniter and
safety system that lights the gas. There is approximately a thirty
second delay for the igniter to heat up after the knob is pushed in
and set before the gas will flow. After the gas begins to flow it is
normal for the burner to light within four seconds.
SINGLE GAS WALL OVENS AND THE UPPER OVEN
OF A DOUBLE GAS WALL OVEN UNIT HAVE
THREE COOKING METHODS AVAILABLE:
INNOVECTION
®
– CONVECTION
»
Traditional Bake
»
Broil
»
Fan – Cool Down (utilized to cool your oven temperature
rapidly)
THE LOWER OVEN OF A DOUBLE GAS WALL OVEN HAS
THE FOLLOWING COOKING MODES AVAILABLE:
»
CONVECTION
»
Bake
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Proof (used to “proof” bread dough)
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Fan – Cool Down (used to cool your oven temperature rapidly)
WHAT IS THE CONVECTION COOKING PROCESS?
»
Convection is the process of cooking with hot air that is
mechanically circulated by a fan in a continuous pattern around
the food.
»
Cooking results can be faster than cooking charts suggest and
food should be checked for doneness perhaps five to fifteen
minutes early.
»
Oven temperatures should be lowered by 25°F in most cases.
»
Multiple racks of food can be cooked at the same time with
even browning and even cooking times.
Other Features:
»
This oven can be used at low temperatures to dehydrate food,
warm plates or for very slow cooking at a low heat.
USE AND CARE
INNOVECTION
®
– CONVECTION
