PRELIMINAR
Y
14
OVEN USE
GENERAL
Your large new oven can be used in four cooking modes;
convection bake, regular bake, convection broil, or
regular broil. To help you decide which way to cook your
food read this information first. Remember this is a new
oven and the thermostat has been checked for accuracy.
Your old oven may have had a thermostat that over the
years got a little hot or a little cold. Check your recipes for
the correct time and temperature and don’t use the old
time or temperature you were using to compensate for
your old oven being off temperature.
Burners
Your new professional gas range is equipped with
bake and broil burners typical of those used in
restaurants. The oven broiler burner is 15,000
Btu/hr and the oven baking burner is
28,000 Btu/hr.
Electric Glow Igniter
The oven bake and broil burners are equipped
with an electric glow igniter and safety system
which lights the gas. There will be a delay after the
control knob has been turned on to when you
actually hear gas arrive at the burner. The burner
will ignite after the gas reaches the burner.
To Set the Oven for Convection Bake and
Bake
Decide if you are going to use CONVECTION BAKE or
BAKE. These cooking modes are for baking, roasting or
warming; using one, two, three or four racks. If you are
going to use regular Bake push the Bake Switch (located
on the Control Panel) and turn the oven control knob to
the temperature used in the recipe. To use Convection
USING CONVECTION BAKE AND REGULAR BAKE
Bake push the Convection Bake button (located on the
control Panel) and turn the oven control knob to the
temperature desired.
Preheating
Preheating takes about 10 to 15 minutes depending on
the temperature set. Preheating is usually necessary for
foods baked at high temperature for a short period of
time, i.e. drop cookies. The oven heating light will turn off
when the oven has reached temperature.
Condensation
During any cooking process there is a certain amount of
moisture that evaporates from the food. The amount of
moisture that condenses on the oven depends on the
moisture content of the food.The moisture will condense
on any surface that is cooler than the inside of the oven,
such as the control panel or the top of the door.
CONVECTION BAKE
Convection Bake is baking with a fan at the back of the
oven circulating the hot air in a continuous pattern
around the food. This circulating hot air heats and
browns the surface of the food more effectively than in a
standard oven. This allows most foods to be cooked at
lower oven temperatures or in less time, if baked at the
regular temperature. The air is recirculated and reheated.
Uncovered, longer cooking foods such as large pieces of
meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will
see the most savings in cooking time. Using multiple
racks at the same time will achieve a good time saving,
as you can cook more food at the same time. The
number of recipes requiring preheating of the oven is
reduced considerably because the heat reaches the food
faster as the hot air circulates around the food.
Foods Suitable for Convection Bake
Air Leavened Foods (Angel Food Cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
Fig.17