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Rack Positions
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
have six rack positions. Position 6 is the farthest from the oven bottom.
Position 1 is the closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best results with
conventional baking, do not use more than one rack at a time. It is
also recommended when using two racks, to bake with the racks on
position 3 and 5.
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
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Temperature Controls
Each oven has a temperature control dial. The control can be used be
set at any temperature from 175
0
F (79.4
0
C) to 550
0
F (288
0
C), broil, or
self-clean. Always be sure the controls are in the “Off” position when
the oven is not in use.
Preheating
Preheating the oven is not necessary when using temperatures below
250
0
F (121
0
C). For best results, it is extremely important that you
preheat the oven when baking cakes and other items that have
critical baking temperatures. After the temperature control has been
set, the Oven Indicator light goes out when the oven reaches that
temperature.
Two-Element Baking
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
16
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the rear
of the oven. The fan accelerates natural
defrosting of the food without heat. To
avoid sickness and food waste, do not
allow defrosted food to remain in the
oven for more than two hours.
S
ELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During this
cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. An integral smoke
eliminator reduces odors associated with
the soil burn-off. A powder ash residue
is left in the bottom of the oven after
completion of the self-clean cycle.
When oven has cooled, remove ash with
a damp sponge or cloth.
Proofing
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.