General Operation; Oven Operation; Broiler Operation - American Range AROFG-30 Installation Manual

USE AND CARE
Oven Racks: Each oven is supplied with two heavy chrome-plated
adjustable oven racks.
Rack Supports: On each side of the oven, heavy chrome-plated
rack supports allow five positions, numbered from the bottom up.
Oven Control Knob: The oven control knob is used to set the
baking temperature or to select the Broil function. During baking,
the convection fan may be activated.
GAS OVENS
Bake: The Bake element or burner is located on the bottom of the
oven, below the floor and is activated by the Oven Control Knob.
Ceramic Tile Infrared Broil Burner: Positioned in the oven ceiling,
burning gas heats the ceramic tile to a temperature of 1,550°F –
creating searing heat similar to the glowing coals of a wood fire.
Broil Burner Igniter: The igniter glows a very hot, bright red-orange
color, reaching proper ignition temperature to light the Ceramic
Tile Infrared Broil Burner.
Selector Switch and Indicator Light: Rotate this knob from the
OFF position and select Convection Bake, Standard Bake, Fan-Only,
or Broil modes. In any mode position, the Indicator Light glows
indicating the Oven is ready to operate. When you're done, always
rotate the knob to the OFF position.
Oven Thermostat Knob: Thermostat Temperature Selection –
Select your desired temperature.
On Indicator Light: Whenever an oven heat source is activated
(either Bake or Broil), the "on" indicator will glow. It is normal for
the indicator light to cycle off and on during baking or broiling –
showing that more heat is being applied.
Door Gasket: The door gasket is made from high temperature
materials and creates a seal between the hot oven and the cool
kitchen.
Convection Fan and Switch: Operated by the front panel switch,
the convection fan circulates oven air, removing the "thermal
boundary layer" on items being baked – and in doing so – speeding
up heat transfer and cook time by as much as 25%. Convection is
active only during baking.
Oven Light and Switch: A single lamp is provided in the oven to
illuminate baked and broiled food items, as well as shed some light
on the wall to help during clean-up – activated by the front panel
switch.
OVENS 101
The oven is a temperature controlled cooking cavity which is highly
insulated to keep the kitchen cool and the food hot. The oven
contains two heat sources Bake, positioned below the oven floor,
and Broil, 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 baking make the best
use of Grandma's cookie, cake or pie recipes – such as Bake at
18
4580 N. Walnut Rd., N. Las Vegas, NV 89081

GENERAL OPERATION

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13592 Desmond St., Pacoima, CA 91331
350°F for forty-five minutes – to get the job done. These recipes
are tried and true – conventional or standard bake will deliver
wonderful performance for roasting.
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
bake ware so that moving air can get over the sides and up to the
food surface.

OVEN OPERATION

To start the oven, push in and turn the thermostat to the desired
operating temperature On a gas oven, you may be able to see a
bright glow from the sides of the oven bottom – this is normal and
indicates the hot surface igniter is activated. Once the igniter is hot
enough for ignition, the gas valve will open, allowing the flow of gas
into the bake burner. This may take up to one minute.
During the first few minutes of operation, a mild condensation
may appear on the interior glass pane of the door window. Water
vapor is a normal by-product of combustion, and the condensation
will disappear as the oven warms.
Allow the oven to preheat before use. The control panel light will
turn off when preheat is complete. After preheat, the light will cycle
on and off whenever the oven is heating.
Never place any pan or food item on the bottom of the oven,
always use an oven rack.
To use the Broil feature of the range, first consider what type of
broiling you would like to perform. The closer you are to the broil
burner, the faster you will evaporate moisture from the surface of
food and the quicker the surface will brown. In a similar fashion, the
further away you place the food (on the lowest rack, for example)
the slower you will evaporate surface moisture and the longer it
will take for the surface to brown. A good rule of thumb is to start
about 6" away from the broiler and watch for how quickly the food
is browning.

BROILER OPERATION

To begin broiling, push in and turn the thermostat to the position
labeled BROIL turn selector to broil on the control knob. In about
twenty seconds, you will see a bright glow in the oven – this is the
hot surface igniter. Once the igniter is hot enough for ignition, the
gas valve will open, allowing the flow of gas into the broil burner.
This may take up to one minute.
The broiler will have a blue flame that covers the ceramic tiles
– after a few minutes, the tiles will glow bright red/orange and
radiate infrared energy. Remember the red surface is over 1600°F
in temperature and can be a source of serious burns or injury. On
an electric oven, you can see the ribbon element glow on the roof
of the oven cell. This takes just a few seconds. The Bake burner and
Broil burner will not operate at the same time; the convection fan
will not operate during Broiling.
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