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Proofing (48” W. Ranges only)
This setting is designed for allowing yeast dough to rise at a
temperature between 85
0
F (29
0
C) and 100
0
F ( 38
0
C). Yeast doughs rise
or “proof” best when the temperature is between 85
0
F (29
0
C) and
100
0
F (38
0
C). To make sure the dough is warm enough, cover the bowl
loosely with plastic wrap and/or cloth towel. Turn the oven function
selector to “PROOF”. Do not turn the temperature control. Place the
bowl on the center rack of the oven and close the door. When you
think the dough has doubled in size, lightly poke 2 fingers about 1/2”
(1.3cm) into the dough. If the indentation remains, the dough has risen
enough.
29
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function
selector to CONV BAKE.
Convection Defrosting
•Place the frozen food on a baking sheet.
•Set Temperature Control “
O
FF”
.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT: Do not turn the Temperature Control on. Turning the
convection fan on will accelerate the natural defrosting of the food
without the heat.
*WARNING: To avoid sickness and food waste, do not allow
defrosted food to remain in the oven for more than two hours.
28
Conventional/Convection Broiling Chart
Type and Weight Rack Conventional Convection
Cut of Meat Time (Min.) Time (Min.)
BEEF
Sirloin, 1” 12 oz 5
(2.54 cm)
•Rare 9 7
•Medium 11 9
•Well-done 14 11
T-Bone, 3/4” 10 oz 5
(1.9 cm)
•Rare 7 5
•Medium 9 7
•Well-done 11 9
Hamburger, 1/2” 4 oz. 5
(1.3 cm)
•Rare 7 4
•Medium 9 7
•Well-done 11 9
C
HICKEN
Bnls Breast 1lb 4 18 15
Bone-in Breast 2 - 2 1/2 lb. 4 20 18
Quarters 2 - 2 1/2 4 18 15
H
AM
Ham slice, 1” 1lb. 4 22 18
(2.54 cm)
L
AMB
Rib Chops 12 oz. 5 9 7
Shoulder 1lb. 5 7 6
P
ORK
Loin Chops, 3/4” 1lb. 4 14 12
(1.9 cm)
Bacon 1 lb. 4 8 6
F
ISH
Salmon Steak 1 lb. 5 9 7
Fillets 1 lb. 5 8 6
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your
range must be kept clean and maintained properly. Make sure all
controls are in the “off” position. Disconnect power if you are going to
clean thoroughly with water.