BlueStar RNB486GHCV1 インストール手順
P/N 750301 Page 17
TOP BURNERS
• Insure the top grates are properly posi-
tioned so your cooking pan will sit flat
and level.
and level.
• A front top grate may be removed and the
cooking pan placed directly into the cut-
out for stir-fry cooking.
out for stir-fry cooking.
OVEN
• 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.
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.
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.
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.
CONVECTION OVEN
• 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.
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.
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.
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.
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.
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.
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.
HELPFUL HINTS