User Manual

13
/ Main gas oven
Convection bake
Heat from
bake burner and airfl ow convection
with fan.
Cooking with convection has several advantages.
In the convection system, two fans in the back of
the oven move heated air evenly around the ca-
vity, eliminating hot and cold spots and ensuring
temperature is even. Multiple dishes can be co-
oked at the same time on diff erent levels, without
having to rotate the pans. For convection, use
shallow bakeware to reduce heat shadows.
Food cooked uncovered will brown evenly and
form a nice crust. Food placed in covered ba-
keware or delicate custards do not benefi t from
convection cooking.
Preheat the oven as for BAKE and turn the fun-
ction knob to ‘CONVECTION’ before placing the
food in the cavity.
• Single rack: use the same rack position as bake
• 2 racks: use level 3 and 5
• 3 racks : use level 2 ,4, 6
Broil
Infrared heat from the BROIL burner in the top of
the cavity.
Use this setting for broiling/grilling dark meats 1”
thick or less to rare or medium doneness.
Before turning on the oven, place the rack in the
desired position. After preheating the broiler, cen-
ter the broil pan under the broil element.
Preheating the Broiler
It is recommended that you preheat the broil ele-
ment before starting to cook. Preheat for 5 minu-
tes then place food in oven.
• Open the oven door, with oven/broiler thermo-
stat knob in the OFF position,
• press the thermostat knob for about 1to 2 sec.,
release it immediately
• turn it to ‘ BROIL’ ; if the broiler fails to light up,
turn the thermostat knob to the OFF position
again and and wait 1 minute before repeating
the sequence.
• The gas broil operation is indicated by the light
in the cavity.
• Wait 20 sec. before closing the oven door, vi-
sually check that the fl ame is on.If no fl ame is
visible, repeat the procedure.
The broil mode is eff ective when food is placed on
upper racks.
• Beef steaks, ground meat patties, and lamb
chops 1 inch or less: level 6.
• Meat 1 inches or more thick, fi sh, poultry, pork
chops, ham steaks 1 inch or more: level 5.
• Browning food: level 6.
SPECIAL FUNCTIONS
Light
Use this function to light the oven when the oven
is off (for example to clean the oven). Turn the
function knob to ‘bake’. DO NOT turn on Oven
Temperature Control Knob.
Proofi ng
The proof feature maintains the warm, needed for
proofi ng yeast. It is best to start with a cool oven
when using the proofi ng function. Turn the fun-
ction knob to ‘light’. DO NOT turn on Oven Tem-
perature Control Knob. Do not open the oven door
unnecessarily.
Convection defrost
Air is circulated by the airfl ow fans. The fan acce-
lerates natural defrosting of food without heat. DO
NOT leave defrosted food in the oven for more
than two hours. Place the frozen food on a baking
sheet. Turn the function knob to ‘CONV’. DO NOT
turn on Oven Temperature Control Knob.
CONDENSATION
It is normal for a certain amount of moisture to
evaporate from the food during any cooking pro-
cess. The amount depends on the moisture con-
tent of the food. The moisture will condense on
any surface cooler than the inside of the oven,
such as the control panel.
Using aluminum foil in the oven
Foil can be used to cover food in the oven but this
should not come into close proximity with the oven
elements. Foil should not be used to line the oven
cavity or grill pan. This can cause overheating,
buckling and cracking of the enamel surfaces.