Using Your Oven; Oven Use - Capital GSCR604GW Use And Installation Manual

OVEN USE

GENERAL
Your large new oven can be used in 6 cooking modes;
convection bake, regular bake, convection broil,
regular broil, convection-broil rotisserie, regular-broil
rotisserie. To help you decide which way to cook your
food read this information first. Remember this is a
new oven and the thermostat has been checked for
accuracy. Your old oven had a thermostat that over
the years got a little cold. Check your recipes for the
correct time and temperature and don't use the old
time or temperature you were using to compensate
for your old oven being off temperature.
BURNERS
Your new Precision Series™ range is equipped
with bake and broil burners typical of those
used in restaurants. The oven broiler burner is
18,000 Btu/hr and the oven baking burner is
30,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with
an electric glow igniter and safety system which
lights the gas. There will be a delay after the control
knob has been turned on to when you actually hear
gas arrive at the burner. The burner will ignite after
the gas reaches the burner, sometimes this can take
as long as 45 seconds.
USING CONVECTION BAKE AND REGULAR BAKE
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking
or warming: using one, two, three or four racks. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe. The Regular
BAKE light will stay ON. To use Convection Bake, simply
press the CONVECTION Button located on the front
panel to start the Convection Fan.
CONDENSATION
During any cooking process there is a certain
amount of moisture that evaporates from the food.
The amount of moisture that condenses on the
oven depends on the moisture content of the food.
The moisture will condense on any surface that
is cooler than the inside of the oven, such as the
control panel or the top of the door.
CONVECTION BAKE
Convection Bake is baking with a fan at the back
of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air
heats and browns the surface of the food more
effectively than in a standard oven. This allows
most foods to be cooked at lower oven temperature
or in less time, if baked at the regular temperature.
The air is re-circulated and reheated. Uncovered,
longer cooking foods such as large pieces of meat
or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where
you will see the most savings in cooking time.
Using multiple rack at the same time will achieve
a good time saving, as you can cook more food at
the same time. The number of recipes requiring
preheating of the oven is reduced considerably
because the heat reaches the food faster as the
hot air circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
U S I N G Y O U R O V E N
CONVERTING RECIPES TO CONVECTION BAKE
Low sided baking utensils will provide the best results,
as the hot air can reach all sides of the utensil easier.
The oven temperature can be left the same as the
recipe and the food cooked a shorter period of time.
The temperature can be lowered 25°F to 50°F and
the food will probably take the same length of time
to cook as the recipe states. If you find that food is
adequately browned on the outside, but not done in
the center, lower the temperature another 25°F and
add to baking time. When reducing the temperature
always check the food for doneness, a minute or
two before the minimum time stated in the recipe,
as time can always be added. Some recipes will
cook faster than others. There is no way to predict
exactly how long each recipe will take when you
convert it to convection.
Convection will be easier to use after you have used
it a few times as you will begin to understand the
way it bakes.
SELECTING UTENSILS FOR CONVECTION BAKE
Cooking by convection does not require any specially
designed baking utensils. You probably have many
utensils in your kitchen that are suitable to use. When
choosing a baking utensil, consider the material, the
size and shape as they all affect the baking time, the
appearance of the finished product.
Metal bake ware (aluminum, steel and cast iron)
all result in the fastest cooking time and the best
end product. Aluminum pans work best for all
types of baked goods. For the best browning,
use a pan with a dark or dull finish that absorbs
heat, when baking pies and breads. A shiny finish
works best for cakes and cookies, since it reflects
some of the heat and provides a tenderer surface.
Cookie sheets with only one lip will give the best
results, as the heated air can circulate all around
the sides of the food.