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Surface Operation
Using the Oven
Cooking
Vessels
Each cook has his or her own preference
for the particular
cooking
vessels
that are most
appropriate
for the type
of cooking
being
done.
An}, and all cooking
vessels
are suitable
for use in the range
and it is
not necessary
to replace
your present
domestic
vessels with commercia
cookware.
This is a matter
of personal
choice.
As with
any cookware,
yours should
be in
good
condition
and free from
excessive
dents
on
tqe bottom
to provide
maximum
performance
and convenience.
Note:
When using big pots and/or
high flames,
ir is recommended
to use
the front burners.
There is more room in the front and potential
cleanup
a_ rear of appliance
due to staining
or discoloration
will be minimized.
Oven Features
Conventional
and Convection
Cooking
Because
of variations
in food
density,
surface texture
and consistency,
some foods
may be prepared
more
successfully
using the conventiona
bake setting.
For this reason,
conventional
baking
is recommended
when preparing
baked
goods
such as custard.
The user may find
other
foods
that are also prepared
more consistently
in conventiona
bake.
Jt
s recommended
to use this function
for single-rack
baking.
Convection
Cooking
Tips
Convection
cooking
is a cooking
technique
which
utilizes
fan-forced
air to circulate
throughout
the entire
oven
cavity creating
the optimum
cooking
environment.
Cooking
with convection
is intended
when
performing
multi-rack
baking
and for heavier
foods.
Below
are some
tips which
will allow you to get the bes: results
out of your
oven when
cooking
with convection
BroiRerelement-
!
-_
=--_--1
Bake burner
Rack
Positions
Each oven is equipped with three tilt-proof
racks. All ovens 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 dse more than one rack at a time. It is also
recommended,
when using two racks, to bake with the racks in
o As a general
rule, to convert
conventional
recipes
to convection
reci Des, reduce
the tempe-ature
by 25°F (10°C)
when using a
convection
cooking
function
® Cooking
times
for standard
baking
and convection
baking
will be the
same.
However,
if using convection
to cook a single
item or smaller
load, then
it is possible
to have
10-15%
reduction
in cooking
time.
(Remember
convection
cooking
is designed
for multi-rack
baking
or
cooking
large
Ioads.J
• If cooking
items which
require
longer
than
45 minutes,
then
it is
possible
to see a 10-15%
reduction
in cooking
tim e,
A major
benefit
of convection
cooking
is the ability
to prepare
foods
_n quantity.
The uniform
air circulation
makes
this possible.
Foods
that can be prepared
on two of three
racks at the same time
include:
pizza,
cakes, cookies,
biscuits,
muffins,
rolls
and frozen
convenience
foods.
o For three-rack
baking,
use any combination
of rack positions
2, 3, 4,
and 5. For two-rack
baking,
use rack positions
2 and 4 or positions
3
and S. Remember
that the racks are numbered
from
bottom
to top.
positions
2 and 4 or positions
3 and 5.
30
31
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