Hestan 48 Inch Freestanding Dual Fuel Range Use and Care Manual - Manual (Page 23)

© 2019 Hestan Commercial Corporation
21
EN
USING THE OVEN
(CONTINUED)
• When baking with more than one rack, stagger the pans and give them at least 2” of space
between each pan.
• Remember that different bakeware and pans cook and heat differently.
• Light-colored non-stick pans result in golden crust that is tender.
• Dark-colored non-stick pans result in a more brown, crisp crust.
• Generally, when using any Convection mode, it is suggested to reduce the temperature by 25°F
[14°C], though this does not apply to all recipes or meats and poultry.
RACK POSITION / BEFORE BAKING
Rack positions depend on the food items you are baking or roasting. Follow the instructions , or your
best experience, on which rack position is best to use for a given recipe.
Not all oven racks need to be kept in the oven. If you find you only need one or two racks most of
the time, remove the extra rack and store in a convenient location should it be needed later.
ALWAYS place the oven racks at the desired height before cooking. If the racks must be moved
when hot, use potholders to move them and use caution to avoid touching any heating elements.
Minimize opening the oven door by using the oven light.
QUICK GUIDE FOR RACK POSITIONS / USES
Choose the rack position(s) that result in the best baking, roasting, etc. for your recipe. Rack position
#3 (counting from the bottom-up) is the most popular position (vertical center location).
OVEN MODE SUGGESTED RACK POSITIONS USES
PROOF Any Best for allowing bread dough to rise.
SELF-CLEAN N/A High-Temperature cleaning cycle, allowing
food debris to burn off.
TRUE
CONVECTION
Single Rack: #3
Two Racks: #3 & #5
Multiple Racks: #1 #3 & #5
Using air movement produced by the
convection fan, this allows for multi-rack
cooking.
BAKE Center rack #3 Best for baked items. Single-rack cooking or
baking. This is the standard mode for most
recipes.
CONVECTION
BAKE
Single Rack: #3
Two Racks: #3 & #5
During this mode, a fan in the back of the
oven helps air move evenly throughout,
allowing for even baking and cooking.
ROAST Center rack #3 Roast less tender cuts of meat such as beef
roast. Also good for stews that have to be
covered.
CONVECTION
ROAST
Center rack #3 This mode allows for a crisp outside and
a tender and juicy interior on poultry and
meats. Ideal for roasting tender cuts of beef
lamb poultry.
BROIL Rack #5 for steaks, hamburgers,
etc. 1” (2.5cm) and under.
Rack #4 for steaks, hamburgers,
etc. thicker than 1” [2.5 cm].
Broiling meats, fish, and poultry pieces.
Direct heat from above only. Pre-heat broil
for 3-4 minutes before starting cooking.
CONVECTION
BROIL
Rack #5 for steaks, hamburgers,
etc. 1” (2.5cm) and under.
Rack #4 for steaks, hamburgers,
etc. thicker than 1” [2.5 cm]
Shortens broiling times for thicker cut of
meat, fish, poultry. Pre-heat broil for 3-4
minutes before starting cooking.