17
Natural Airflow 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 type of baking is only
recommended for single-rack baking.
Convection Baking
For all convection functions, the convection fan switch on the right side
of the control panel must be turned “ON”.
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this air
equalizes the temperature throughout the oven cavity and eliminates the
hot and cold spots found in conventional ovens. This feature can make a
significant difference in foods prepared in the oven. A major benefit of
convection baking is the ability to prepare food in quantity. The uniform
air circulation makes this possible . . . a feature not possible in a standard
oven. With this heating system, the air is distributed evenly throughout
the oven by the hot air fan. The heat therefore reaches the food to be
baked or roasted more quickly. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even
when different dishes are involved, such as cakes, fish, or meat. The hot
air system is especially economical when thawing frozen food.
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
five rack positions and the 24” deep models have an additional 6th rack
position. Position 5 or 6 (depending on the model) 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 4 and 2.
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Kitchen Equivalents and Metrics
Measure
Equivalent
Metric*
1 tablespoon
3 teaspoons
15 mL
2 tablespoons
1 ounce
30 mL
1 jigger
1 1/2 ounces
45 mL
1/4 cup
4 tablespoons
60 mL
1/3 cup
5 tbsp. plus 1 tsp.
80 mL
1/2 cup
8 tablespoons
125 mL
1 cup
16 tablespoons
250 mL
1 pint
2 cups
30 grams
1 pound
16 ounces
454 grams
2.21 pounds
35.3 ounces
1 kilogram
*Rounded for easier measuring
Oven Operation
Temperature Controls
Each oven has a temperature control dial.
The control can be set at any temperature
from 150°F to 550°F, or broil. Always be
sure the controls are in the “Off” position
when the oven is not in use.
Natural Airflow Baking/ Convection Baking
Preheating
Preheating the oven is not necessary when using temperatures below
250°F. 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.
Preheating takes no longer than 10-15 minutes.
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