Use & Care Manual
Page 31
True Convection T True Convection cooks with heat from a third element behind the back wall of air space around the pan. It is circulated throughout the oven by 25 ºF if Auto Convection Conversion is possible on a rack, allow for cooking individual serving-sized foods such... using multiple racks at the same time. For cakes use rack positions 2 and 5. 27" appliances: 30" appliances: Auto Convection Conversion If you enter automatically. See "Convection Conversion" in low-sided, uncovered pans such as cookies and biscuits. The heat is also good for cooking on 2 levels...
True Convection T True Convection cooks with heat from a third element behind the back wall of air space around the pan. It is circulated throughout the oven by 25 ºF if Auto Convection Conversion is possible on a rack, allow for cooking individual serving-sized foods such... using multiple racks at the same time. For cakes use rack positions 2 and 5. 27" appliances: 30" appliances: Auto Convection Conversion If you enter automatically. See "Convection Conversion" in low-sided, uncovered pans such as cookies and biscuits. The heat is also good for cooking on 2 levels...
Use & Care Manual
Page 39
... Warm mode to heat cold food. • Be sure to maintain proper food temperature. t In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at 140 ºF or warmer. • DO NOT warm food longer than one hour. English 36 Proof Warm... t In Proof, the oven uses the upper and lower elements to maintain a low temperature to proof bread or other yeast doughs. • Proofing is the rising of the dough. The USDA recommends holding hot...
... Warm mode to heat cold food. • Be sure to maintain proper food temperature. t In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at 140 ºF or warmer. • DO NOT warm food longer than one hour. English 36 Proof Warm... t In Proof, the oven uses the upper and lower elements to maintain a low temperature to proof bread or other yeast doughs. • Proofing is the rising of the dough. The USDA recommends holding hot...
Use & Care Manual
Page 40
...188;" slices. Sliced ½" thick, skin (outside) down on the moisture and sugar content of the food, the size of the oven. This mode holds an optimum low temperature (100 ºF - 160 ºF) while circulating the heated air to dry and/or preserve foods such as fruits, vegetables and ...13 8-12 Soft and pliable. drying time (hrs) Test for additional information. Orange part of skin thinly peeled from a third element behind the back wall of the pieces, the amount being dried and the humidity in ¼ cup lemon juice and 2 cups water, ¼" slices. Towel dried. ...
...188;" slices. Sliced ½" thick, skin (outside) down on the moisture and sugar content of the food, the size of the oven. This mode holds an optimum low temperature (100 ºF - 160 ºF) while circulating the heated air to dry and/or preserve foods such as fruits, vegetables and ...13 8-12 Soft and pliable. drying time (hrs) Test for additional information. Orange part of skin thinly peeled from a third element behind the back wall of the pieces, the amount being dried and the humidity in ¼ cup lemon juice and 2 cups water, ¼" slices. Towel dried. ...