English 23
Gas o
ven
Baking and roasting
3
4
2
1
1.
Press
Bake
,
Roast
, or
Bake
.
2.
If necessary, use the number pad to change the temperature.
You can set the oven to any temperature from 175 °F to 550 °F.
3.
Press
START/SET
.
• The oven preheats until it reaches the temperature you set.
• It will beep when it reaches the set temperature.
• When preheating is complete, place the food in the oven, and then close the door.
4.
When cooking is complete, press
OFF/CLEAR
, and then take out the food.
NOTE
•
To change the temperature during cooking, repeat steps 1 through 3 above.
•
When you have finished cooking, the cooling fan will continue to run until the oven has
cooled down.
•
For performance reasons, the convection fan may be turned on or off during the operation.
Convection cooking
06
07
04
05
02
03
01
The convection fan at the back of the oven
circulates hot air evenly throughout the oven
cavity so that food is evenly cooked and browned
in less time than with regular heat.
NOTE
•
When using convection cooking, always pre-heat the oven for the best results.
•
When you have finished cooking, the cooling fan will continue to run until the oven has
cooled down.
•
For performance reasons, the convection fan may be turned on or off during the operation.
Convection
baking
•
Ideal for foods being cooked using multiple racks.
•
Good for large quantities of food.
•
Provides the best performance for cookies, biscuits, brownies, cupcakes,
cream puffs, sweet rolls, angel food cake, and bread.
•
Cookies bake best when cooked on flat cookie sheets.
•
When convection baking using a single rack, place the rack in
rack position 3 or 4.
•
When convection baking using two racks, place the racks in positions 3
and 5 (cakes, cookies).
•
The oven automatically adjusts the temperature for convection baking.
Convection
roasting
•
Good for larger, tender cuts of meat, uncovered.
•
For best performance, place a broiler pan and grid under the meat or
poultry. The pan catches grease spills and the grid prevents grease
spatters.
•
Heated air circulates over, under, and around the food. Meat and
poultry are browned on all sides as if they were cooked on a rotisserie.
