Brown Stove Works 60 Range - Manual (Page 19)

19
Convection Baking of Frozen Convenience Foods
• Follow package recommendations
for oven temperature, foil covering
and use of cookie sheets. Baking
times will be similar. See chart
below for some examples.
• Center foods in the oven. If more
than one food item is being baked
or if foods are being baked on
multiple racks, stagger foods for
proper air circulation.
• Most foods are baked on rack
position #3., see page 17.
• For multiple rack baking, use rack #
2 and 4. However, pizzas should be
placed on cookie sheets and baked on
rack positions #3 and 4, see page 17.
Here are a few examples of times and temperatures:
Broiling (Dual-Fuel)
The electric broil element provides
flexibility for broiling foods. If you
have a FiveStar barbecue grill, we
recommend you use the grill for most
of your broiling.
To Broil (Dual-Fuel)
1. Place oven rack on the rack
position suggested in the chart.
Distance from broiling elements
depends on foods being prepared.
Rack position #4 is usually
recommended unless otherwise
stated, see page 17.
2. Turn the temperature control knob
counter-clockwise to BROIL. You
will reach what seems to be a
“stop,” but it is a “detent.” Gently
force the knob past the detent. This
“sets” the thermostat to the broil
mode. You then select the broil
temperature by turning the knob
clockwise to the desired
temperature.
Always broil with the oven door
closed. The oven thermostat will
maintain the termperature while
your food is broiled.
3. Place food on roasting/broiler pan
provided with oven. After top broil
element is red place food in oven.
Preheating takes a few minutes, or
until element glows a bright cherry
red.
4. TO RESET THE OVEN FOR
BAKING IT IS NECESSARY TO
TURN THE OVEN CONTROL
DIAL TO “OFF” AND THEN
BACK TO THE TEMEPRATURE
SETTING OF YOUR CHOICE.
Broiling Tips
• Tender cuts of meat or marinated
meats are best for broiling. For best
results, steaks should be at least 1”
thick. Thinner steaks should be pan
broiled.
• Do not cover broiler grid with foil
since this prevents fat drippings
from draining into bottom of pan.
• To make cleaning easier, spray pan
and grid with non-stick spray such
as Pam.
• Before broiling, remove excess fat
from meat and score edges of fat
(do not cut into meat) to prevent
meat from curling. Salt after
cooking.
•To prevent dry surface on fish or lean
meat, brush melted butter on top.
• Foods that require turning should be
turned only once during broiling.
• Cooking times given in the chart are
to be used only as a guide.
• The oven has a VARIABLE BROIL
FROZEN
CONVENIENCE
FOODS
Chicken, fried 3 25 375˚ 25-30 375˚
Donuts, glazed 3 5 300˚ 6 300˚
Fish, batter fried 3 20 425˚ 25-30 425˚
French fries 3 15 450˚ 15-20 450˚
Macaroni & Cheese 3 35 425˚ 30-35 425˚
Pot Pies 3 30 425˚ 30-40 425˚
Pizza 3 17 425˚ 15-17 425˚
Turkey, slices with
gravy (TV dinner)
3 50 425˚ 55-60 425˚
Minutes Temp. ˚F Minutes Temp. ˚F
RACK
POSITION
CONVECTED OVEN
NOT PREHEATED
RADIANT BAKE
PREHEATED