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15
TToo BBaakkee::
1. Arrange the oven racks in the desired position BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2
and 4.
2. Turn the function selector to BAKE and set the desired temperature.
3. Place the food in the oven when a single tone sounds, indicating
the desired temperature has been reached.
PPaann PPllaacceemmeenntt TTiippss
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
•When baking on more
than one rack, it is
recommended to use the
2nd and 4th position for
more consistent even
baking.
14
NNaattuurraall AAiirrffllooww BBaakkiinngg
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 type of baking is only
recommended for single-rack baking.
CCoonnvveeccttiioonn BBaakkiinngg
For convection baking, the oven function selector must be turned to
“CONVECTION BAKE”.
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible . . . a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. With
this heating method, foods can be baked and roasted at the same time
with minimal taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
RRaacckk PPoossiittiioonnss
Each convection oven is equipped with three tilt-proof racks. This oven
has four rack positions. Position 4 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 4 and 2.