Page 13
BAKE, PROOF
(HGS25 models)
and
Oven Modes - Bake and Convection Bake
In the
Warming
mode, the oven uses the lower element to
maintain a low temperature to keep food at serving temperature.
•
Use the Warming setting on the oven to keep foods hot
until ready to serve.
•
The Warming mode temperatures are 140° - 220° F. The
default temperature is 170° F.
•
Foods that need to be kept moist should be covered with
a lid or aluminum foil.
In the
Proofing
mode, the oven will use the lower burner to
maintain a low temperature to proof bread. Proofing is the
rising of a yeast dough.
•
The Proofing mode temeratures are 85° to 110° F. The
default temperature is 100° F.
•
Loosely cover the bowl or pan and use any rack that
accomodates the size of the container.
•
Keep the door closed
and use the oven light to check
the rising of the dough.
CONVECTION BAKE
WARM
Convection Baking
is similar to Baking. In this case, heat
comes from the lower element. The main difference in convection
baking is that the heat is circulated throughout the oven by the
convection fan:
The benefits of Convection Baking include:
•
Slight decrease in cooking time
•
Three rack cooking (more even browning)
•
Higher Volume (yeast items rise higher)
•
Cook more items at once
For Best Results:
•
Reduce recipe temperature by 25
°
F
.
Refer to the
Convection Baking chart for examples.
•
Place food in low-sided, uncovered pans such as cookie
sheets without sides.
•
Center baking pans side to side on the oven rack.
The Convection Bake mode is well-suited for baking large
quantities of food on multiple racks. It can be used to prepare
cookies, pies, cupcakes, pastries, breads, snack foods and
appetizers among other items.
Baking
is cooking with dry, heated air. The lower burner cycles
to maintain the oven temperature:
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. It can also be used to roast
meats.
Convection Bake Chart
*The convection bake temperature is 25°F less than
recommended on packages or recipes. The temperature in
this chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or
recipes baked. Follow recipe or package directions and reduce
temperature appropriately.
m
e
t
I
d
o
o
F
k
c
a
R
n
o
i
t
i
s
o
P
*
.
p
m
e
T
d
e
t
a
e
h
e
r
p
(
)
n
e
v
o
)
°
F
(
n
o
i
t
c
e
v
n
o
C
e
m
i
T
e
k
a
B
)
n
i
m
(
*
*
e
k
a
C
s
e
k
a
c
p
u
C
e
k
a
C
t
d
n
u
B
d
o
o
F
l
e
g
n
A
3
2
1
5
2
3
5
2
3
5
2
3
1
2
-
8
1
3
4
-
7
3
3
4
-
9
3
e
i
P
"
9
,
h
s
e
r
f
,
t
s
u
r
c
2
"
9
,
t
i
u
r
f
n
e
z
o
r
f
,
t
s
u
r
c
2
2
2
0
0
4
-
0
5
3
0
5
3
5
5
-
5
4
8
7
-
8
6
s
e
i
k
o
o
C
r
a
g
u
S
p
i
h
C
e
t
a
l
o
c
o
h
C
s
e
i
n
w
o
r
B
3
3
3
0
5
3
-
5
2
3
0
5
3
-
5
2
3
5
2
3
1
1
-
6
5
1
-
0
1
6
3
-
9
2
s
d
a
e
r
B
5
x
9
,
f
a
o
l
,
d
a
e
r
b
t
s
a
e
Y
s
ll
o
r
t
s
a
e
Y
4
x
8
,
f
a
o
l
,
d
a
e
r
B
k
c
i
u
Q
s
t
i
u
c
s
i
B
s
n
if
f
u
M
2
3
2
3
3
0
5
3
5
7
3
-
0
5
3
0
5
3
-
5
2
3
5
7
3
-
0
5
3
0
0
4
4
2
-
0
2
8
1
-
4
1
5
5
-
5
4
5
1
-
1
1
0
2
-
6
1
a
z
z
i
P
n
e
z
o
r
F
h
s
e
r
F
3
3
5
2
4
-
5
7
3
5
2
4
-
0
0
4
6
2
-
3
2
5
1
-
2
1
