Features And Controls - hestan KDO Use And Care Manual

REGULATORY / CODE REQUIREMENTS
CALIFORNIA PROPOSITION 65 - WARNING
WARNING This product can expose you to chemicals including carbon monoxide,
which is known to the State of California to cause birth defects or other
reproductive harm.
For more information, go to www.P65Warnings.ca.gov.

FEATURES AND CONTROLS

COOKING WITH THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and off to maintain an average temperature in
the oven cavity. Temperature differences within the oven create gentle air currents in the oven.
This natural convection tends to be inefficient because the currents are irregular and slow. In
this convection system, the heat is distributed by a fan that provides continuous circulation of
the hot air.
This European Convection system provides state-of-the-art engineering and advanced design to
create the finest convection oven. In standard convection ovens, a fan simply circulates the hot
air around the food. The KSO/KDO system has an additional heating element located around
the convection fan and the venting panel that distributes heated air in three dimensions: along
the sides, the top and the full depth of the oven cavity. This European Convection system
maintains a more even oven temperature throughout the oven cavity.
The circulating air speeds up the baking process and cooks the food more evenly. By controlling
the movement of heated air, convection cooking produces evenly browned foods that are crispy
on the outside yet moist inside. Convection cooking works best for breads and pastries as well
as meats and poultry. Air-leavened foods like angel food cakes, soufflés and cream puffs rise
higher than in a conventional oven. Meats stay juicy and tender while the outside is flavorful
and crisp. By using European Convection, foods can be cooked at a lower temperature and
cooking times can be shorter. When using this mode, the standard oven temperature should be
lowered by 25° F [15° C].
Foods requiring less cooking time should be checked slightly earlier than normal. For best
results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced
air circulation. When using the Convection Roast mode, the standard oven temperature does
not need to be reduced.
ADVANTAGES OF CONVECTION COOKING
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden and crustier.
• Air-leavened foods such as cream puffs, soufflés and meringues are higher and lighter.
• Baking on multiple racks at the same time is possible with even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with thicker cuts of food.
(CONT.)
©2019 Hestan Commercial Corporation
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