Instructions for Use
Table Of Contents
- Home ConnectTM user’s information
- Table of
- Safety
- Safety
- Description
- Before you begin
- Using the rangetop
- Using the oven
- Getting the most out of your appliance
- Home Connect®
- Before calling for service
- Statement of limited product warranty
- Table des
- Définitions de
- Sécurité
- Description
- Avant de commencer
- Utilisation de la table de cuisson
- Tirer le meilleur parti de l’appareil
- Utilisation du four
- Symboles et descriptions
- Configuration initiale
- Réglage du four
- Kitchen timer (minuterie cuisine)
- Oven timer (minuterie de four)
- End timer (fin de la minuterie)
- Fast preheat (préchauffage rapide)
- Panel lock (verrouillage panneau commande)
- Conversion de convection
- Réglage précis du four (décalage de température)
- Probe (sonde thermique)
- Sabbath (Sabbat)
- Remote start (démarrage à distance)
- Home Connect®
- Entretien à faire soi-même
- Avant d’appeler le service technique
- Énoncé de garantie limitée du produit
- Índice de
- Definiciones de
- Seguridad
- Descripción
- Antes de comenzar
- Usar la placa de cocción
- Usar el horno
- Símbolos y descripciones
- Inicio para poner en funcionamiento
- Ajustar el horno
- Kitchen timer (temporizador de cocina)
- Oven timer (temporizador del horno)
- End timer (finalización del temporizador)
- Fast preheat (precalentamiento rápido)
- Panel lock (bloqueo de panel)
- Conversión automática a aire caliente
- Ajuste preciso de la hornilla (desfase de temperatura)
- Probe (sonda térmica)
- Sabbath (Sabbat)
- Remote start (inicio remoto)
- Sacar lo mejor del electrodoméstico
- Configurar Home Connect™
- Cuidado y mantenimiento
- Mantenimiento hecho por usted mismo
- Antes de solicitar servicio
- Declaración de garantía limitada del producto
43
True convection
About true convection
True convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Tips:
• Reduce recipe temperature by 25°F.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• If baking more than one pan on a rack, allow at least
1'' to 1½'' of air space around the pan.
Proof
About proof
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened
products.
It is best to start with a cool oven when using the proofing
function.
To set the oven for proof
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Turn the mode knob to PROOF.
5. Turn the oven temperature knob to 150°F.
The ideal temperature for proofing will be maintained
until the mode knob is turned off. Dough has “proofed”
when it has doubled in size.
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check
the rising of the dough.
Proofing time may be decreased when using the large
oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the
large oven for extended periods of time we recommend,
for optimum results, that you complete the proofing
before using the large oven.
Roast
About roast
Roast uses both the upper and lower elements to maintain
the oven temperature. Roasting uses more intense heat
from the upper element than the lower element. This
results in more browning of the exterior while the inside
remains especially moist. Roast is best suited for large cuts
of meat and poultry.
Tips:
• Use a high-sided broil pan, or cover dish with a lid or
foil.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Roasting recommendations
Dual fuel levels True conv mode
4 and 5 -- Cookies
2, 3, and 4 -- Cookies
1, 3, and 5 -- Pastries and other baked goods
Size Time
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes
Meat and poultry Temperature Level
Beef
Pot roast, 3 – 4 lbs.
Beef brisket
Beef chuck
Meatloaf
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
1
2
1
3
Poultry
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (190°C)
375°F (190°C)
325°F (165°C)
2
2
2
Pork
Shoulder
Smoked ham, half
325°F (165°C)
325°F (165°C)
1
1