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Oven Use
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CONVECTION BAKING
Convection Baking is baking with a fan at the back of the oven circulating the hot air in a
continuous pattern around the food.This circulating hot air heats and browns the surface of the
food more effectively than in a standard oven.This allows most foods to be cooked at lower
oven temperatures or in less time, if baked at the regular temperature.The air is recirculated
and reheated. Uncovered, longer cooking foods such as large pieces of meat or other foods that
can be cooked in low sided baking utensils or air leavened foods, are where you will see the
most savings in cooking time. Using multiple racks at the same time will achieve a good time
saving, as you can cook more food at the same time.The number of recipes requiring
preheating of the oven is reduced considerably because the heat reaches the food faster as the
hot air circulates around the food.
Foods Suitable to Cook by Convection:
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 3 racks)
Cookies
Pies
Poultry
Roasts
BURNERS
Your new professional gas range is equipped with bake and broil burners typical of those used in
restaurants.The oven broiler burner is 15,000 Btu/hr and the oven baking burner is 28,000 Btu/hr.
ELECTRIC GLOW IGNITER COIL
The oven bake and broil burners are equipped with an electric glow igniter and safety system which
lights the gas.There will be a delay after the control knob has been turned on to when you actually
hear gas arrive at the burner.The burner will ignite after the gas reaches the burner.
OVEN
Your large new oven can be used in four cooking modes; convection bake, regular bake, convection
broil, or regular broil.To help you decide which way to cook your food read this information first.
Remember this is a new oven and the thermostat has been checked for accuracy.Your old oven may
have had a thermostat that over the years got a little hot or a little cold. Check your recipes for the
correct time and temperature and don’t use the old time or temperature you were using to
compensate for your old oven being off temperature.