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14
OVEN USE
GENERAL
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.
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
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.
To Set the Oven for Convection Bake and Bake
Decide if you are going to use CONVECTION BAKE or BAKE. These cooking modes are for baking,
roasting or warming; using one, two, three or
four racks.If you are going to use regular Bake
push the Bake Switch (located on the Control
Panel) and turn the oven control knob to the
temperature used in the recipe. To use
Convection Bake push the Convection Bake
button (located on the control Panel) and
turn the oven control knob to the
temperature desired.
Preheating
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is
usually necessary for foods baked at high temperature for a short period of time, i.e. drop
cookies.The oven heating light will turn off when the oven has reached temperature.
Condensation
During any cooking process there is a certain amount of moisture that evaporates from the
food.The amount of moisture that condenses on the oven depends on the moisture content of
the food.The moisture will condense on any surface that is cooler than the inside of the oven,
such as the control panel or the top of the door.
USING CONVECTION BAKE AND REGULAR BAKE