Sharp SWA2450GS, Operation Manual

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OVEN USE
OVEN DOOR
To avoid oven door glass breakage:
• Do not close the oven door if the racks are not fully inserted
into the oven cavity or if bakeware extends past the front
edge of an oven rack.
• Do not set objects on the glass surface of the oven door.
• Do not hit glass surfaces with bakeware or other objects.
• Do not wipe down glass surfaces until the oven has completely
cooled.
OVEN VENTS
Blocking or covering the oven vents will cause poor air circula-
tion, affecting cooking, cleaning and cooling results.
• Both the upper and lower oven vents allow fresh air to enter
the cooling system.
• The lower oven vent also allows hot air to be expelled from
the cooling system.
OVEN CONDENSATION AND TEMPERATURE
• It is normal for a certain amount of moisture to evaporate from
the food during any cooking process. The amount of moisture
depends on the moisture content of the food.
• The moisture may condense on any surface cooler than the
inside of the oven, such as the control panel.
• Your new oven has an electronic temperature sensor to help
maintain an accurate temperature. Your previous oven may
have had a mechanical thermostat that drifted gradually to
a higher temperature. You may need to adjust your favorite
recipes when cooking in a new oven.
COOKING WITH
THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity.
As the temperature gradually rises and falls, gentle air currents
are produced within the oven. This natural convection tends to
be inefficient because the currents are irregular and slow.
CONVENTIONAL CONVECTION
Bake Element and Broil Element
TRUE EUROPEAN
CONVECTION
With Convection Element
In this True Euro Convection system, the heat is conveyed by a
fan that provides continuous circulation of hot air. The system
provides state-of-the art engineering and advanced design to
create the finest convection oven. An additional heating element
is located around the convection fan that distributes heated air
through a venting panel in three dimensions: along the sides, the
top and the full depth of the oven cavity. This True Euro Convec-
tion system aids in maintaining a more even oven temperature
throughout the cavity. A standard convection oven has a single
fan, without an additional heating element, that circulates the
hot air around the food within the cavity.
The circulating air aids in speeding up the baking process and
cooks the food more evenly. By controlling the movement of
heated air, convection cooking produces evenly browned foods
that are crispy outside yet moist inside. Convection cooking
works best for breads and pastries. Airleavened foods like
angel food cakes, souffles and cream puffs rise higher than in
a conventional oven. Meats and poultry stay juicy and tender
while the outside is flavorful and crisp.
Using True Euro Convection, foods can be cooked at lower
temperatures and with shorter cooking times.