OPERATION OF RANGE
(continued)
CONVECTION MODE
Heat is transferred from the bake burners in the bottom of the oven cavity to the
oven cavity itself. The convection fan in the rear of the oven then circulates the hot
air, providing even heat distribution throughout the oven. Convection cooking gen-
erally provides a more even temperature with faster baking times than the standard
oven baking setting. This mode is controlled by a button on the right hand side of
the control panel. Simply push the button in to activate it.
• Position the oven’s bottom cover and the oven shelf/shelves before using the
oven. Use more than one oven shelf for larger baking loads. Remove any unused
shelves and baking utensils from the oven.
• Preheat the oven to the temperature stated in the recipe before baking. Depend-
ing on the temperature needed and the size of the oven, preheating will take 15 -
20 minutes.
• Arrange pans and food items evenly on the shelves. Make sure pans do not
touch each other or the sides of the oven. When baking a single item, always cen-
ter the item on the oven shelf, preferably in the center of the oven. If baking on
multiple shelves, make sure to stagger items on the shelves so that one is never
directly above another.
NOTES ABOUT CONVECTION COOKING
Convection cooking generally provides a more even temperature with faster baking
times than the standard oven baking setting. When baking in Convection Mode,
either reduce the temperature stated in the recipe and leave the baking time un-
changed, or reduce the baking time by several minutes and leave the temperature
unchanged. For foods with a baking time of over an hour, reducing both the tem-
perature and the time slightly may give the best results.
• Dark metal baking pans or those with a dull finish absorb heat faster than shiny
pans, and are excellent for pies, breads and anything that needs browning or a
crisper crust.
• Shiny finish or light coloured pans may work best for foods that require lighter,
more delicate browning or a crisper crust as they reflect some heat, creating a less
intense baking surface.
• Avoid opening the oven door frequently during baking as this affects temperature
and efficiency.
34
Summary of Contents for UGP-24V PC1 S/S
Page 21: ...21 WALL CLEARANCES continued...
Page 46: ...UGP 24V PC1 S S WIRING DIAGRAM 46...
Page 48: ...48 UGP 24V PC1 S S PARTS DIAGRAM AND LIST...
Page 53: ...NOTES 53...
