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17
OVEN USE
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.
TRADITIONAL BAKING
Traditional Baking is used for baking, roasting or warming with hot air; there is no fan. The air movement comes
from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you
have been using for baking on one or two racks.
24” & 27” Ovens
The larger 27" self cleaning convection oven is located on the right side of a 48" RDT Range or is the only oven
on a 36" Range. The oven comes standard with (3) oven racks and four position roller assisted rack supports. An
porcelainized broiler pan is included with this oven.
NOTE:
About the roller assisted rack supports (24" and 27" 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. The racks should be removed before self-cleaning. See page 29 for care of the rack supports. All
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 a 2-pc. aluminum broiler pan in the 12” oven and a 2-pc. porcelainized
broiler pan in the 27” oven for easy cleaning.
Foods Suitable for Bake
■ Appetizers ■ Pies, Cakes ■ Breads ■ Poultry ■ Roasts
■ Desserts ■ Main Dishes ■ Oven Meals (1 to 2 racks)
To get the best results
■ Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in
the recipe.
■ Do not open the door “just to peek”, use the interior oven light and look through the window.
■ Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking,
can affect the food product, the baking time, the browning and end result.
■ If you are using glass utensils, lower the temperature 25ºF.
■ Use a minute timer and set for the minimum time suggested in the recipe.
Baking Rack Position
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 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.