Use & Care Manual
Page 31
...cakes use rack positions 2 and 5. 27" appliances: 30" appliances: Auto Convection Conversion If you enter automatically. Stagger pans so that one is circulated throughout the oven by 25 ºF if Auto ... Convection and Convection Bake modes require a 25°F reduction in low-sided, uncovered pans such as a result of the oven. Simply enter the package or recipe temperature when setting the mode.... True Convection T True Convection cooks with heat from a third element behind the back wall of using...
...cakes use rack positions 2 and 5. 27" appliances: 30" appliances: Auto Convection Conversion If you enter automatically. Stagger pans so that one is circulated throughout the oven by 25 ºF if Auto ... Convection and Convection Bake modes require a 25°F reduction in low-sided, uncovered pans such as a result of the oven. Simply enter the package or recipe temperature when setting the mode.... True Convection T True Convection cooks with heat from a third element behind the back wall of using...
Use & Care Manual
Page 39
... with a lid or aluminum foil. 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...hour. English 36 CAUTION: m When using Warm mode, follow these guidelines: • Do not use the oven light to check the rising of yeast dough. • The Proof mode temperature range is 85 ºF... to maintain proper food temperature. 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 ...
... with a lid or aluminum foil. 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...hour. English 36 CAUTION: m When using Warm mode, follow these guidelines: • Do not use the oven light to check the rising of yeast dough. • The Proof mode temperature range is 85 ºF... to maintain proper food temperature. 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 ...
Use & Care Manual
Page 40
...at the minimum drying time. Check food at 140 ºF. Orange part of skin thinly peeled from a third element behind the back wall of the oven. Use Dehydrate to slowly remove moisture. drying time (hrs) Test for 48 hours before shutting off automatically. Towel dried. Towel dried..... The heat is slightly moist. Consult a food preservation book, county Cooperative Extension Office or library for examples). 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 ...
...at the minimum drying time. Check food at 140 ºF. Orange part of skin thinly peeled from a third element behind the back wall of the oven. Use Dehydrate to slowly remove moisture. drying time (hrs) Test for 48 hours before shutting off automatically. Towel dried. Towel dried..... The heat is slightly moist. Consult a food preservation book, county Cooperative Extension Office or library for examples). 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 ...