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Bow Tie True Convection with T.H.E.™ Element
True convection adds an electric element around the convection
fan to enhance the cooking performance. This feature enables
three-rack baking in your range. Use the following Convect
Options chart as a guide.
Convect Options
Setting
Foods
CONVECT
BAKE
Single or multiple-rack baking for cookies,
biscuits, breads, casseroles, tarts, tortes.
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork
roasts, beef roasts.
CONVECT
BROIL
Thicker cuts or unevenly shaped pieces of meat,
fish or poultry.
Setting
Foods
MEATS
Chicken:
whole and pieces
Meat loaf, Roasts:
pork, beef and ham
(Turkey and large poultry are not included because
their cook time varies.)
BAKED
GOODS
Biscuits, Breads:
quick and yeast
Cakes and Cookies
Casseroles
PIZZA
Fresh pizza, Frozen pizza
OTHER
Frozen convenience foods:
french fries, nuggets,
fish sticks, lasagna
EasyConvect™ Conversion
Convection cooking temperatures and times can differ from those
of standard cooking. Depending upon the selected category,
EasyConvect™ conversion automatically reduces the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 4 general categories. Choose the category
most appropriate for the food to be cooked. Use the following
chart as a guide.
To Use:
NOTE:
For best results, preheat your oven to the desired
temperature prior to using Easy Convect™ Conversion. After
preheating is complete, press OFF before using EasyConvect™
Conversion.
1.
Press the EASY CONVECT key for the desired option (MEATS,
BAKED GOODS, PIZZA or OTHER).
2.
Press START.
3.
Press the number keys to enter standard cook temperature,
and then press START.
4.
Press the number keys to enter standard cook time, and then
press START.
5.
Place the food in the oven.
Check food for doneness before the stop time is reached.
If food will not be done when the stop time is reached, add
more cooking time before time elapses (see the “Cook
Time” section). At the end of the stop time, the oven will
automatically turn off.
6.
Press OFF when finished.
7.
Remove food from the oven.
Proofing Bread
Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide. Standard Proof
should be used for fresh dough, thawed dough, and for the first
and second rise. Rapid Proof (on some models) operates at a
slightly higher temperature than Standard Proof, and it can be
used for the second rise of formed dough.
To Proof:
Before first proofing, place the dough in a lightly greased bowl and
cover loosely with wax paper, coated with shortening. Place in
position 2, and then close the oven door.
1.
Press BREAD PROOF until the desired proof is displayed
(“Standrd” or “Rapid”).
2.
Press START.
Let the dough rise until nearly doubled in size. Proofing time
may vary depending on dough type and quantity.
3.
Press OFF when finished proofing.
Before second proofing, shape the dough, place it in baking pan(s)
and then cover loosely. Follow the same placement and control
steps above. Before baking, remove the cover.
NOTE:
If the oven temperature is greater than 120°F (49°C), the
display will indicate “Oven Cooling” until the temperature is below
120°F (49°C).
