English 23
Gas o
v
en
Baking and roasting
3
4
2
1
1.
Press
Bake
,
Roast
, or
Bake
.
2.
If necessary, use the number pad to change the temperature.
You can set the oven to any temperature from 175 °F to 550 °F.
3.
Press
Start/OK
• The oven preheats until it reaches the temperature you set.
• It will beep when it reaches the set temperature.
• When preheating is complete, place the food in the oven, and then close the
door.
4.
When cooking is complete, press
Stop/Clear
, and then take out the food.
NOTE
•
To change the temperature during cooking, repeat steps 1 through 3 above.
•
When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
•
For performance reasons, the convection fan may be turned on or off during the
operation.
Convection cooking
01
02
03
04
05
06
07
The convection fan at the back of the oven
circulates hot air evenly throughout the
oven cavity so that food is evenly cooked
and browned in less time than with regular
heat.
NOTE
•
When using convection cooking, always pre-heat the oven for the best results.
•
When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
•
For performance reasons, the convection fan may be turned on or off during the
operation.
Convection
baking
•
Ideal for foods being cooked using multiple racks.
•
Good for large quantities of food.
•
Provides the best performance for cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake, and bread.
•
Cookies bake best when cooked on flat cookie sheets.
•
When convection baking using a single rack, place the rack in
rack position 3 or 4.
•
When convection baking using two racks, place the racks in
positions 3 and 5 (cakes, cookies).
•
The oven automatically adjusts the temperature for convection
baking.
Convection
roasting
•
Good for larger, tender cuts of meat, uncovered.
•
For best performance, place a broiler pan and grid under the
meat or poultry. The pan catches grease spills and the grid
prevents grease spatters.
•
Heated air circulates over, under, and around the food. Meat
and poultry are browned on all sides as if they were cooked
on a rotisserie.
