Manualshelf

Installation Guide

ManualsBrandsKucht ManualsAppliancesPro-Style 30 in. 4.2 cu. ft. Natural Gas Range with Convection Oven in Stainless Steel and Silver Oven Door
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INSTALLATION GUIDE AND USER MANUAL
Oven Use
27
Oven Function
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom of the
oven cavity. Heat is then circulated by natural airflow. This is a traditional bake setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen
until it glows. The glowing screen produces the infrared heat, searing the outside of
broiled foods and sealing in juices.
Convection Bake
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 it. This
convection process provides more even heat distribution throughout the oven cavity.
Multiple rack use is possible for the largest baking job. Convection cooking is faster,
can be accomplished at lower temperatures and provides more even temperatures than
with regular cooking.
Position the oven bottom cover and the oven shelf/shelves before using oven. And
remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before
most baking. Depending
on the temperature and the size of the oven, preheating will take around 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 center the item on the
oven shelf. If baking on multiple shelves, make sure you stagger items on the shelves so
that one is never directly above another.
CONVECTION, either reduce the temperature stated in the recipe and leave the baking
time unchanged, 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 temperature and 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 and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g.
cakes and cookies), as it reflects some heat and gives a les
s intense baking surface.
Avoid opening the oven door frequently during baking.