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OVEN USE
19
27” & 24” OVENS
The larger 27" self cleaning convection oven is located on the right side of a 48" RDS Range or is the
only oven on a 36" Range. The oven comes standard with (3) oven racks and three position roller
assisted rack supports. A porcelainized steel broiler pan is included with this oven.
NOTE: About the roller assisted rack supports (27" and 24" oven only):
Specifically engineered from high temperature materials 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 30 for care of the rack supports. All three dual fuel ovens come with a 2-pc. broil pan.
12" OVEN (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 aluminum broil pan and porcelainized steel bottom
pan for easy cleaning.
OVEN RACKS
CAUTION:
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.
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 rack(s) 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 simulta-
neously,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 utensils.
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
All 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 one inch of space between the oven walls
and the pans so the heated air can circulate.