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6
CONVECTION
OVEN COOKING
FAN/BAKE
140° - 450°F
Ideal for meat, cakes in
general and food which
need to be crispy on the
surface (as gratined dish-
es). Roast meats and
poultry will cook faster.
Use of a meat thermome-
ter will help avoid over-
cooking.
TEMPERATURE POSITION OF
PROGRAM MODES SETTING/DISPLAY WIRE RACK/ NOTES/TIPS
INDICATION ACCESSORIES
BAKED GOODS:
Select one or two wire
racks with cookies sheets
depending upon the
quantity.
Baked foods (cakes, pies,
cookies, etc.) may
require a lower tempera-
ture to prevent over-
browning (see page 13)
Single tray
Double trays
with cookie sheets
TRADITIONAL
OVEN COOKING
BAKE 140° - 470°F
Bake casseroles, pizza
fruit desserts, fish, stuffed
vegetables, puddings and
other moist foods that
don’t require browning
and crisping.
BROILING
AND TOP BROWN-
ING
BROIL
Always use the broiling
rack set in the shallow
pan. Place it on the wire
shelf in position that puts
the food about two inches
from the top element,
more for thick food such
as chicken. Foods such as
hamburgers, steaks,
kebabs, sausages are to
be placed directly on the
broiling rack. Use the broil
settings to top-brown
open-face sandwiches,
cheese toppings, hors
d’ouevres.
TOASTING
TOAST
to
Some breads, muffins, etc.
will take longer than oth-
ers. Reset dial if results
are too light. Place the
bread to be toasted fol-
lowing instructions on
page. 16.
1
GENERAL
1.4 - SUMMARY OF OPERATION
300° - 350°F
CONVECTION OVEN
COOKING ON TWO
TRAYS SIMULTANE-
OUSLY
PRESS TWICE
FAN/BAKE
with cookie sheets