Broil tips
• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time(see convection broil chart).
Notes:
• The broil temperature can be changed at any time during cooking. Press
STOP/CLEAR to clear the settings. Select oven mode, then enter the
desired temperature by pressing the number keypad, and then press
START.
• After selecting an Oven Mode and Temperature, you have the option to set a
Cook Time and Start Time before pressing START. See “Cook Time” and
“Start Time.”
5. Press STOP/CLEAR when finished broiling, and remove food from the oven.
Warm/proof
The Warm mode keeps hot, cooked foods at serving
temperature. The Proof mode prepares dough for
baking by activating the yeast. Follow the recipe
directions as a guide.
Important: Food must be at serving temperature before placing it in the warmed
oven. Food may be held up to 1 hour; however, breads and casseroles may
become too dry if left in the oven during the Warm function. For best results,
cover food.
Warm
1. Press WARM/PROOF. “Warm” and “Set Temp or Press START” and 140°F
(60°C) will be displayed.
2. Press START, if you want to Warm food at 140°F(60°C). OR Enter the
desired temperature by pressing the number keypad, and then press START.
The temperature can be set from 140°F(60°C) to 210°F(99°C).
3. “WARM” will appear in the display, once Start is pressed.
Note: After selecting an Oven Mode and Temperature, you have the option to
set a Cook Time and Start Time before pressing START. See “Cook Time”
and “Start Time.”
4. Place food in the oven and close the door.
5. Press STOP/CLEAR when finished, and remove food from the oven.
To cancel warm feature:
• Press STOP/CLEAR. Remove food from oven.
Food
Fruit
• Apple
• Bananas
• Cherries
• Oranges peels and slices
• Pineapple rings
• Strawberries
Vegetable
• Peppers
• Mushrooms
• Tomatoes
Herbs
• Oregano, sage parsley
and thyme, and fennel
• Basil
Preparation
Dipped in ¹/
4
" cup lemon juice and
2 cups water, ¹/
4
" slices
Dipped in ¹/
4
" cup lemon juice and
2 cups water, ¹/
4
" slices
Wash and towel dry. For fresh cherries,
remove pits
¹/
4
slices of orange; orange part of
skin thinly peeled from oranges
Towel dried
Wash and towel dry. Sliced ¹/
2
" thick,
skin(outside) down on rack
Wash and towel dry. Remove membrane
of pepper, coarsely chopped about 1" pieces
Wash and towel dry. Cut of stem end.
Cut into ¹/
8
" slices
Wash and towel dry. Cut this slices,
¹/
8
" thick, dry well
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from top. Spray
with water, shake off moisture and pat dry
Approximate Drying Time(HRS)
11-15
11-15
10-15
Peels: 2-4
Slices: 12-16
Peels: 2-4 Slices: 12-16
Canned: 9-13 Fresh: 8-12
12-17
16-20
7-12
16-23
Dry at 120°F(60°C) 3-5 hrs
Dry at 120°F(60°C) 3-5 hrs
Test For Doneness
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Orange peel: dry and brittle
Orange slices: skins are dry and
brittle, fruit is slightly moist
Soft and pliable
Dry, brittle
Leathery with no moisture inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle
Dehydrate chart
29
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
1 (844) 538-7890