Capital Cooking MAESTRO MWO301ES - Manual (Page 11)

10
OVEN HEATING MODES DEFINED
Your Oven features cooking modes which are used in most forms of in-house cooking.
PRE-HEAT
Most recipes call for an oven to be heated to a particular temperature prior to the start of cooking. This
heating of the oven is the Pre-Heat mode and uses high intensity heat from the top, bottom, and rear of the
oven to quickly and evenly heat the oven. The Convection Fan is also used during Pre-Heat to rapidly
distribute the heat throughout the oven. The same heating is used for Rapid Recovery when the oven
temperature is reduced by over 100° F from the oven setting.
NOTE: Due the high intensity heat generated during Pre-Heat, food should NOT be placed in the oven until
the oven indicated Pre-Heat is complete. This will be indicated by the PRE icon turning off and a beep tone by
the oven to indicate the set temperature has been achieved.
BAKE
The most traditional type of oven heating, Bake generates most heat across the entire bottom of the oven.
DELICATE BAKE
Delicate Bake is very similar to Bake and also heats from the oven bottom but Delicate Bake generates most
heat around the outer edge of the oven bottom. Perimeter heating helps prevent scorching of delicate items
that can occur when using the more intense standard Bake.
BROIL
Broil uses the top element which rapidly generates searing heat desired for cooking steaks, chops, some fish,
and for toasting breads. Carefully select the distance from the Broiler glass to prevent overcooking or burning
foods.
PERFECT CONVECTION
Perfect Convection uses no direct heat but heats the air being moved around the oven with a concealed
Convection Element behind the Convection Baffle. This is a good general cooking mode and also used for
multi rack cooking since it cooks food indirectly by heating and moving the air in the oven preventing hot
spots.
CONVECTION COOKING
All cooking modes can also be Convection Cooking modes by activating the CONVECTION button which
turns on the Convection Fan. This will circulate the heated air throughout the oven and more evenly distribute
heat. Some traditional dishes that desire a bottom crust should not use the Convection option to allow the
bottom heat to create the crust.
NOTE: Convection cooking reduces cook times by 10% and reduces the cooking temperature by
approximately 25 degrees.
ROAST
Roast uses both top and bottom heat to improve searing of large meat and poultry items. More heat is
generated at the bottom of the oven when roasting due to the common use of heavy roasting pans.