BlueStar RNB486GHCV1LP Installationsanweisungen

                                   P/N 750301 Page   17 

•  Insure the top grates are properly posi-

tioned so your cooking pan will sit flat 
and level. 

•  A front top grate may be removed and the 

cooking pan placed directly into the cut-
out for stir-fry cooking. 

•  Pre-heat the oven thoroughly before use 

(20-30 minutes). 

•  Never use foil to line the oven bottom or 

oven racks.  This will block the heat flow 
and can create a hazard. 

•  Never place anything directly on the bot-

tom of the oven cavity.  This obstructs the 
airflow and will cause uneven results. 

•  Place items on oven racks evenly and cen-

tered for even baking. 

•  When loading the oven, work as quickly 

as possible to prevent loss of heat. 

•  When practical, start cooking the lowest 

temperature product first and gradually 
work up to the higher temperatures. 

•  Leave a minimum of one inch between 

pans on the same rack for even baking. 

•  Roast meat with the fat side facing up for 

self-basting and minimal shrinkage. 

•  As a general rule, the temperature should 

be reduced 25ºF to 50ºF from that used in 
a standard/conventional oven.  Cooking 
time may also be shorter.  We suggest 
closely monitoring the first batch of each 
product prepared. 

•  Cooking times and temperatures will vary 

depending upon such factors as size of the 
load, temperature, mixture of products 
(particularly moisture) and density of 
products. 

•  Keep a record of the times, temperature 

and load sizes you establish for various 
products.  Once you have determined 
these, they will be similar for succeeding 
loads. 

•  Center pans on racks and load each shelf 

evenly to allow for proper air circulation 
within the cavity. 

•  When baking, weigh or measure the prod-

uct in each pan to assure even cooking. 

•  Muffin pans should be placed in the oven 

back to front or with the short side of the 
pans facing the front.  This results in the 
most evenly baked product. 

•  When re-thermalizing frozen casseroles, 

preheat the oven 100º over the suggested 
temperature.  Return the cooking tempera-
ture to the normal setting once the oven is 
loaded.  This will help compensate for the 
introduction of a large frozen mass into 
the cavity. 

 
THERMAL vs. CONVECTION BAKING 
Thermal baking refers to the use of traditional  
heat circulation by means of natural air flow - 
fan not turned on.  In thermal baking, heat is 
emitted by a burner below the oven cavity.  
The heat rises through the oven cavity and is 
transferred to the food and oven interior.  The 
continuous supply of heat from the burner 
causes the heated air to circulate within the 
oven.