American Range ARR-304DF Use And Care Manual page 23

Use & Care Manual
Medallion Dual Fuel Ranges
APPLIANCE OPERATION
OVENS 101
The oven is an electrically heated, temperature controlled cooking cavity which is highly insulated to keep the kitchen cool and the
food hot. The oven contains two burners - the Bake burner positioned below the oven floor and the Broil burner located in the
ceiling of the oven. Bake and Broil are very different cooking operations and the burners are designed to deliver energy in a way
appropriate to the task.
There are two types of baking - called Standard Bake (or conventional) and Convection Bake. Standard or conventional baking make
best use of Grandma's cookie, cake or pie recipes – like Bake at 350ºF for forty-five minutes – to get the job done. These recipes are
tried and true – conventional or standard bake will deliver wonderful performance every time you cook.
When you convection cook (using a fan to circulate the high temperature air inside the oven) you can lower the thermostat about
25º and reduce the cook time by about 25% - and achieve fine cooking results just like Grandma's – taking less time and using less
energy. Use the same recommended temperatures for meats and poultry dishes – but keep watch of the time. Convection cooking
technology was first developed in Europe and has been used for many years – recently taking hold in US residential kitchens and
cookbooks.
In convection cooking, not only is the cook time faster, but also, the oven temperature is more even, top to bottom and side to side
– so cookies on several racks will have the same brown color and texture. Food does not need to be rotated to get uniform color.
However, to best take advantage of convection, use low, shallow bakeware so that moving air can get over the sides and up to the
food surface. Foods in covered dishes (like casseroles or pot roasts) do not benefit from convection cooking.
To get started, remove all plastic wrappers used to protect the finish of the Stainless Steel surfaces. If you do not, the wrapper may
get stuck on the Stainless Steel when the oven is hot – making removal later very difficult.
Although care is taken at the factory to remove processing oils, consider a final wipe down using a soft cloth and hot, soapy water,
well rinsed and dried from the surface.
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13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com