Model And Parts Identification - American Range AROFG-30 Installation, Use & Care Manual

USE & CARE MANUAL
DESCRIPTION
Oven Racks
Control Knobs
Regis. Card
U&C Manual
USE & CARE MANUAL
INNOVECTION - CONVECTION
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• INNOVECTION - CONVECTION is the unique convection system created by American Range engineers.
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• INNOVECTION - CONVECTION uses a fan at the back of the oven to circulate hot air more evenly around the oven. Air is also vented into the oven through side
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vents to create a more uniform and fast cooking process. Circulating hot air reaches all areas of the oven and eliminates any hot or cold spots.
• The 30" oven is 30,000 BTU/hr and the broil-only element is 15,500 BTU/hr.
• The 18" oven is 22,000 BTU/hr and the broil-only element is 13,000 BTU/hr.
• The Bake element is rated at 2,200 Watts, the Broil element is 3,500 Watts.
OVEN FEATURES:
• Your new Professional Wall Oven is equipped with a separate bake and a separate broil burner.
• Each oven has its own temperature control knob that cycles the burners off and on to maintain the proper heat.
• All models have six rack positions and the large 30" oven includes two racks.
• When cooking with INNOVECTION
HOW TO COOK WITH INNOVECTION
INNOVECTION - CONVECTION FAN-CIRCULATED HOT AIR BROWNS ALL FOOD SURFACES QUICKLY.
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1. The circulating hot air seals in the juices in meats and vegetables.
2. This cooking process eliminates the need to baste with additional fat or juices.
3. Meat and poultry are roasted in an uncovered shallow pan that allows the circulating hot air to quickly brown all food surfaces.
4. This roasting process enhances flavors and keeps the inside of food moist and juicy.
5. For best results when cooking with INNOVECTION
6. Circulating hot air needs to reach all sides of the food for the best cooking results.
7. It is suggested that the oven temperature be lowered 25° for all recipes and to reduce the cooking time by 10 to 15%.
8. Multiple racks of food can be successfully cooked at one time such as three racks of cookies or breads.
9. A meal of meat and vegetables, cooked on different racks, all at the same time saves time and conserves energy.
10. For best results always preheat the oven before INNOVECTION
11. There is always a condensation that occurs during cooking and water could appear on the cooler panel outside of the oven.
12. Caution should be used when opening the oven door during the cooking. For best results, resist opening the oven door as it lets heat escape, requiring the oven to cycle
on more than necessary.
HOW AND WHEN TO COOK ON STANDARD BAKE MODE
1. Bake - The standard Bake mode is best used for roasting, or single rack applications. If you wish to cook on multiple racks, use convection for terrific results.
OPERATING INSTRUCTIONS
USING THE GAS OVEN(S)
The oven bake and broil burners have an infrared glow igniter and safety system that lights the gas. There is approximately a thirty second delay for the igniter to heat up after the knob is
pushed in and set before the gas will flow. After the gas begins to flow it is normal for the burner to light within four seconds.
SINGLE GAS WALL OVENS & THE UPPER OVEN OF A DOUBLE GAS WALL OVEN UNIT HAVE THREE COOKING METHODS AVAILABLE:
INNOVECTION - CONVECTION
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• Traditional Bake
• Broil
• Fan – Cool Down (utilized to cool your oven temperature rapidly)
THE LOWER OVEN OF A DOUBLE GAS WALL OVEN HAS THE FOLLOWING COOKING MODES AVAILABLE:
• CONVECTION
• Bake
• Proof (used to "proof" bread dough)
• Fan – Cool Down (used to cool your oven temperature rapidly)
WHAT IS THE CONVECTION COOKING PROCESS?
• Convection is the process of cooking with hot air that is mechanically circulated by a fan in a continuous pattern around the food.
• Cooking results can be faster than cooking charts suggest and food should be checked for doneness perhaps five to fifteen minutes early.
• Oven temperatures should be lowered 25°F in most cases.
• Multiple racks of food can be cooked at the same time with even browning and even cooking times.
Other Features:
• This oven can be used at low temperatures to dehydrate food, warm plates or for very slow cooking at a low heat.
LEGACY SERIES - GAS WALL OVENS
AROFG-30 AROSG-30
2 2
2 2
1 1
1 1
- CONVECTION, any rack is suitable.
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® - CONVECTION:
- CONVECTION we recommend that low-sided pans be used.
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- CONVECTION baking.
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MODEL AND PARTS IDENTIFICATION

AROFSG-230
2
4
1
1
INNOVECTION
www.americanrange.com
AROFFG-230 AROSSG-230
2 2
4 4
1 1
1 1
- CONVECTION
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