Elmira Stove Works 1954 Manual Do Utilizador

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• Use narrow strips of foil to shield pie crust edges from

further browning in drawer.

• Place tent-shaped foil loosely over meat or poultry to

prevent dryness and further browning while in the drawer.

• The use of aluminum foil to cover foods may cause

moisture to collect and drip into the drawer.

To learn how to use your convection oven to the best
advantage, refer to Convection Cooking on page 23.

1. The fan-forced hot air movement permits baking and

roasting on as many as 3 levels at once.

2. The Delay feature can not be used when using

Convection for baked items e.g.…pies, cakes, cookies.

3. There should be a minimum of 1" (2.5 cm) between

the walls and the pans used.

4. Position food in oven to allow free flow of air around

the convection fan.

5. Uniform spacing of baking dishes will produce the

most even results.

6. Place bread pans lengthwise facing the oven door.

7. Do not use aluminum foil for convection baking. It

may block airflow.

8. True convection cooking is used for baking breads,

cakes and other foods which require gentle heating.
This setting is also recommended when baking large
quantities of food on more than one rack.

Note: During convection cooking, the oven door must
remain closed. The fan will operate only when the
door is closed.

Convection cooking creates more moisture in the
kitchen than normal, usually because more food is
being cooked at one time. We suggest that the exhaust
blower be set on low when convection cooking.

9. For convection roasting, do not use a roasting pan with

high sides, as it cuts down the free flow of air
circulating around the food. Use the convection
roasting rack on the broiler pan.

10. Convection cooking of frozen convenience foods:

• Preheating the oven is not necessary.
• Cooking times will be similar to package

recommendations. Follow suggestions for oven
temperatures and use of cookie sheets and foil
coverings.

• Most foods are best placed in the middle of the oven.
• If more than one item is being cooked, stagger foods

on multiple racks for proper air circulation.

2. Use the broiler pan and grid for broiling. They are

designed to drain excess liquid and fat away from 
the cooking surface to help prevent spatter, smoke 
and fire.

3. Turn food only once during broiling. Using tongs to

turn meats prevents loss of juices. Use Minute Timer
for timing each side.

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