Use and Care

ManualsBrandsHestan ManualsCooking Appliances30 Inch Double Wall Oven with TwinVection™ Technology, Touch Control Display, Porcelain Enamel Interior, Soft Close Door, 9 Oven Modes, Marquise Accented™ Handle, Backlit Knobs and 4.4 cu. ft. Oven Capacity: Lush

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat

the air but no fan is used to circulate the heat.

Follow the recipe or convenience food directions for baking temperature, time and rack position.

Baking time will vary with the temperature of ingredients and the size, shape and finish of the

baking utensil.

GENERAL GUIDELINES

• For best results, bake food on a single rack with at least 1” - 1 ½” [2.5 - 3cm] space between

utensils and oven walls.

• Use one rack when selecting the bake mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick finish), heatproof glass, glass-ceramic,

pottery or other utensils suitable for the oven.

• When using heatproof glass, reduce temperature by 25°F [15°C] from recommended

temperature.

• Use baking sheets with or without sides or jelly roll pans.

• Dark metal pans or nonstick coatings will cook faster with more browning. Insulated bake

ware will slightly lengthen the cooking time for most foods.

• Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is

an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking

performance and can damage the finish of the oven.

• Avoid using the opened door as a shelf to place pans.

Tips for Solving Baking Problems are found on page 39.

CONVECTION BAKE TIPS AND TECHNIQUES

Reduce recipe baking temperatures by 25°F [15°C].

• For best results, foods should be cooked uncovered, in low-sided pans to take advantage

of the forced air circulation. Use shiny aluminum pans for best results unless otherwise

specified.

• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F [15°C] when

using heatproof glass dishes for a total reduction of 50°F [30°C].

• Dark metal pans may be used. Note that food may brown faster when using dark metal bake

ware.

• The number of racks used is determined by the height of the food to be cooked.

• Baked items, for the most part, cook extremely well in convection. Don’t try to convert

recipes such as custards, quiches, pumpkin pie , or cheesecakes, which do not benefit from

the convection-heating process. Use the regular Bake mode for these foods.

• Multiple rack cooking for oven meals is done on rack positions 1, 2, 3, 4 and 5. All five racks

can be used for cookies, biscuits and appetizers.

Baking with two racks: Use positions 1 and 3.

Baking with three racks: Use positions 2, 3 and 4 or 1, 3 and 5.

When baking four cake layers at the same time, stagger pans so that one pan is not directly

above another. For best results, place cakes on front of upper rack and back of lower

rack (See graphic on following page). Allow 1” - 1 ½” [2.5 - 3cm].air space around pans.

• Converting your own recipe can be easy. See page 24 for foods that work well in

convection.

• Reduce the temperature and cooking time if necessary. It may take some trial and error to

achieve a perfect result. Keep track of your technique for the next time you want to prepare

the recipe using convection.

• Tips for Solving Baking Problems are found on page 39.

BAKE TIPS AND TECHNIQUES