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RRaacckk PPoossiittiioonnss
Each oven is equipped with three tilt-proof racks. All ovens 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 positions 2 and 4 or positions 3 and 5.
TToo BBaakkee::
1. Arrange the oven racks in the desired positions BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2 and
4 or positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned to
OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
18
TTWWOO EELLEEMMEENNTT BBAAKKIINNGG//
CCOONNVVEECCTTIIOONN BBAAKKIINNGG // CCOONNVVEECCTTIIOONN CCOOOOKKIINNGG
PPrreehheeaattiinngg
Preheating the oven is not necessary when using temperatures below 250 F.
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. Preheating takes no longer than
10 -15 minutes. Preheat times will be greater in those areas in which the
electrical supply is less than 240 volts.
TTwwoo EElleemmeenntt BBaakkiinngg
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.
CCoonnvveeccttiioonn BBaakkiinngg ((uuppppeerr oovveenn oonnllyy))
Convection baking is the process of cooking food with a flow of heated air
circulating throughout the oven cavity. The even circulation 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 convection 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.
TT
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CC
OONNVVEECC
ttmm
((uuppppeerr oovveenn oonnllyy))
In TruConvec
tm
cooking, the rear element only operates at full power. There
is no direct heat from the bottom or top elements. The heated air is
circulated by the motorized fan in the rear of the oven. Breads, cookies,
and other baked goods come out evenly textured with golden crusts. No
special bakeware is required.