American Range AROFE-30 Use And Care Manual
Electric wall ovens
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Summary of Contents for American Range AROFE-30
- Page 1 PROFESSIONAL QUALITY COOKING EQUIPMENT USE AND CARE MANUAL FOR ELECTRIC WALL OVENS MODEL NUMBERS: AROFE-30, AROSE-30, AROFSE-230, AROFFE-230, AROSSE-230 RETAIN THIS MANUAL FOR FUTURE REFERENCE R70000 030811 13592 Desmond St., Pacoima, CA 91331 818.897.0808 888.753.9898 tel www.americanrange.com...
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Page 2: Table Of Contents
Table of Contents Important For Your Safety ..........3 Unpacking Your Oven ........... 4 Carton Contents............. 4 Shipping Damage Claim Procedure ......4 Installation Instructions ..........5 Installing The Wood Screws ........6 Electrical Connection ............ 6 Safety Instructions ............8 Cautions ................. - Page 3 WARNING: If the information in this manual is not followed exactly, electrical shock or fire may result causing property damage, personal injury or death • INSTALLATION AND SERVICE MUST BE PERFORMED BY A QUALIFIED INSTALLER, SERVICE AGENCY OR THE SUPPLIER •...
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Page 4: Important For Your Safety
IMPORTANT FOR YOUR SAFETY This manual has been prepared for qualified personnel only. In-field start-ups and adjustments must be done by those qualified to install electric cooking equipment. BEFORE YOU USE YOUR OVEN • Remove all wrapping and packing materials •... -
Page 5: Installation Instructions
INSTALLATION INSTRUCTIONS Cooking appliances must be connected only to the electrical service type identified on the rating plate 1. Make a written record of the information on the rating plate located underneath the control panel on the front of the oven. 2. -
Page 6: Electrical Connection
SECURING OVEN WITH WOOD SCREWS All ovens must SECURED to kitchen cabinetry using the provided wood screws. 1. Install the wood screw through the vertical side trim holes 2. Upon installing the wood screw, ensure the wall oven is securely attached ELECTRICAL CONNECTION •... -
Page 7: Safety Instructions
SAFETY INSTRUCTIONS This oven has been designed to be safe and reliable for household use only and is not approved for outdoor use. Read the manual and instructions for use and follow basic safety precautions carefully. 1. Do not use aluminum foil or oven liners to line the oven bottom or sides of the oven. -
Page 8: Cautions
Have a CLASS C fire extinguisher close by and know how to use it. Consult with your local fire department regarding proper operating techniques and procedures for using this class of fire extinguisher. CAUTIONS 1. To prevent burns, always use a dry pot holder for moving a hot pan or skillet. -
Page 9: Using The Oven(S)
USING THE OVEN Before baking or broiling: Independently, turn the oven burners on for 20-minutes respectively. This will burn off the manufacturing oils used by the factory. • Turn the selector knob to Bake and set the thermostat knob to 450°F. Run the oven for 2-hours. - Page 10 AMERICAN RANGE PROFESSIONAL WALL OVENS • INNOVECTION -CONVECTION is the unique, proprietary convection ® system created by American Range engineers. • INNOVECTION -CONVECTION uses two fans at the back of the oven to ® circulate hot air more evenly around the oven. Air is also vented into the oven through side vents to create a more uniform and fast cooking process.
- Page 11 12. For best results always preheat the oven before INNOVECTION ® CONVECTION baking. 13. Condensation occurs during cooking and water could appear on the cooler panel outside of the oven door. 14. Caution should be used when opening the oven door during the cooking TO BEGIN COOKING 1.
- Page 12 BAKING CHART Food Traditional Traditional Innovection Innovection temperature time Convection Convection temperature time Yeast bread 375°F 30-35 min. 350°F 25-35 min. Quick Bread 375°F 30-35 min. 350°F 20-25 min. Muffins 375°F 15-20 min. 350°F 12-15 min. Angel Food 375°F 35-45 min. 350°F 30-35 min.
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Page 13: To Use The Broiler
ROASTING CHART Food Traditional Innovection Roast Time Internal Setting Min/lb. Temperature Convection Setting Beef Rib 325°F 300°F 20-min. per lb . Rare-140°F Roast 25-min. per l b. Medium-155°F 30-min. per lb. Well -170°F Beef Tri Tip 325°F 300°F 30-min. / lb. Med.-155°F Lamb-leg 325°F... - Page 14 BROIL CHART Food Weight and Size Rack Time Steak 12 oz. and 1” Rare: 10 min. Med: 12 min. Well: 15 min. Hamburger 4 oz. and ½ ” 10 min. Chicken Pieces 1 lb. 15 to 20 min. Pork Chop’s 1 lb.
- Page 16 Notes Serial Number Date of Purchase...
- Page 18 13592 Desmond Street Pacoima California 91331 888.753.9898...