American Range ARR-486GD Betriebsanleitung PDF herunterladen (Seite 17)

All oven models have three cooking methods available:

• INNOVECTION

® -CONVECTION

• Traditional Bake

• Broil

• Fan – Cool Down (utilized to cool your oven temperature rapidly)

WHAT IS THE CONVECTION COOKING PROCESS?

• Convection is the process of cooking with heat being mechanically

circulated with a fan in a continuous pattern around the food

• Cooking results can be faster than cooking charts suggest and food

should be checked for doneness 5 - 15 minutes prior to suggested

cooking time.

• Oven temperatures should be set lower than suggested cooking

recommendation. In most cases by 25°F.

• Multiple racks of food can be cooked at the same time with even browning

and cooking.

Other Features:

• This oven can also be used at low temperatures to dehydrate food, warm

plates or for very slow cooking at a low heat.

• Utilize the oven’s ‘Fan’ mode and turn on the oven lights to defrost frozen

foods.

The thermostat on every oven is factory checked for

accuracy.

AMERICAN RANGE PROFESSIONAL RESIDENTIAL INNOVECTION-

CONVECTION

• INNOVECTION® -CONVECTION is the unique convection system created

by American Range engineers.

• INNOVECTION

® -CONVECTION uses two fans at the back of the oven to

circulate hot air more evenly around the oven. Air is also vented into the

oven through side vents to create a more uniform and fast cooking

process. Circulating hot air reaches all areas of the oven and eliminates

any hot or cold spots.

• The 30“oven is 30,000 BTU/hr, and the broil-only element is 15,500

BTU/hr.

• The 18” oven is 22,000 BTU/hr and the broil-only element is 13,000

OVEN FEATURES:

• Your new Professional Range is equipped with a separate bake and a

separate infrared broil burner.

• The ovens have two electric glow igniters that light the gas in each oven.

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American Range ARR-486GD Betriebsanleitung Seite 17