Rack Positions
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges have
six rack positions. Position 6 is the farthest from the oven bottom.
Position 1 is the closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best results with
conventional baking, do not use more than one rack at a time. It is also
recommended when using two racks, to bake with the racks on position
3 and 5.
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
17
Temperature Controls
Each oven has a temperature control dial. The control can be used be
set at any temperature from 175°F (79.4°C) to 550°F (288°C), broil, or
self-clean. Always be sure the controls are in the “Off” position when the
oven is not in use.
Preheating
Preheating the oven is not necessary when using temperatures below
250°F (121°C).
For best results, it is extremely important that you
preheat the oven when baking cakes and other items that have
critical baking temperatures
. After the temperature control has been
set, the Oven Indicator light goes out when the oven reaches that
temperature.
Two-Element Baking
This conventional baking/roasting is particularly suitable for dishes which
require a high temperature. Many cookbooks contain recipes to be
cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
16
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan accelerates
natural defrosting of the food without
heat. To avoid sickness and food
waste, do not allow defrosted food to
remain in the oven for more than two
hours.
SELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. An integral smoke
eliminator reduces odors associated
with the soil burn-off. A powder ash
residue is left in the bottom of the
oven after completion of the self-clean
cycle. When oven has cooled, remove
ash with a damp sponge or cloth.
Proofing
This setting is designed for allowing yeast dough to rise at a temperature
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof”
best when the temperature is between 85°F (29°C) and 100°F (38°C). To
make sure the dough is warm enough, cover the bowl loosely with plastic
wrap and/or cloth towel. Turn the oven function selector to “PROOF”.
Turn Temperature control until the oven light comes on (typically around
200 degrees on the knob setting). Place the bowl on the center rack of
the oven and close the door. When you think the dough has doubled in
size, lightly poke 2 fingers about 1/2” (1.3cm) into the dough. If the
indentation remains, the dough has risen enough.
