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OVEN USE
The larger 27" self cleaning convection oven is locat-
ed on the right side of a 48" Dual Fuel Range or is
the only oven on a 36" and 30" Range. The oven
comes standard with (3) oven racks and three posi-
tion roller assisted rack supports. A porcelainized steel
broiler pan is included with this oven.
A note about the roller assisted r
ack supports (27" and
24" ov
en only):
Specifically engineered from high temperature materi-
als for in oven use, they will stand up to years of use.
They are especially functional when the oven racks
are supporting the heavy food products associated
with this high capacity oven. They must be removed
before the oven can be put into self clean. See page 27
for care of the rack supports. All three dual fuel ovens
come with a 2-pc. broil pan.
12" Ov
en (48" Ranges Only):
The 12" oven comes equipped with (2) oven racks
and three position rack supports. The rack supports
are removable for cleaning. Also included is an alu-
minum broil pan and porcelainized steel bottom pan
for easy cleaning.
Baking
One or two racks can be used simultaneously during
bake. Place the rack/s in the desired position before
turning the oven on. Store any unused racks out of
the oven.
Rack position 2 (second from bottom) will probably
be used the most, for single rack baking.
If you are using two racks simultaneously, be sure to
check the food on the bottom rack sooner than the
minimum time. The food on the lower rack position
may cook slightly faster than the food on the upper
rack, particularly if you are using large baking uten-
sils.
If you are using two racks simultaneously, be sure to
stagger the baking utensils so that one is not directly
above the other and the heated air can circulate freely
around each pan. Allow at least 1” of space between
the oven walls and the pans.
If using large or commercial size baking utensils, the
food may take a few extra minutes as the air cannot
circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one
rack as the heat does not have the room to circulate.
Convection Baking
One to three racks can be used simultaneously during
convection baking. Place the racks in the desired
position before turning the oven on. Store the unused
racks out of the oven.
Rack position 2 (second from bottom) will probably
be used the most, for single rack baking.
When baking on more than one rack you do not
need to stagger the pans. However, allow at least 1-
inch of space between the oven walls and the pans so
the heated air can circulate.
Recipes and baking times vary if you are baking at a high alti-
tude. For accurate information write to the Agriculture
Extension Service, Colorado State University, Fort Collins,
Colorado 80521. Specify the type of information and the bak-
ing mode (convection bake or bake) you need i.e. cakes, cook-
ies, breads, etc. There may be a cost for the bulletins.
HIGH ALTITUDE BAKING
CA
UTION: Aluminum foil should never be
used to cover the oven racks or to line the oven
bottom
. The trapped heat can damage the
porcelain and the heated air cannot adequately
reach the food being baked.
27" and 24" Oven Ranges:
18