Hestan KSO30, KDO30 Use & Care Manual

INDOOR COOKING

Wall-Oven

KSO, KDO

Use and Care Manual

IF THE INFORMATION IN THIS MANUAL IS NOT FOLLOWED

CAUTION

EXACTLY, A FIRE OR EXPLOSION MAY RESULT CAUSING PROPERTY

DAMAGE, PERSONAL INJURY, OR DEATH.

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

Installation and service must be performed by a qualified installer or service agency.

DO NOT REPAIR, REPLACE OR REMOVE ANY PART OF THE APPLIANCE UNLESS SPECIFICALLY RECOMMENDED IN THE MANUALS. IMPROPER INSTALLATION, SERVICE OR MAINTENANCE CAN CAUSE INJURY OR PROPERTY DAMAGE. REFER TO THIS MANUAL FOR GUIDANCE. ALL OTHER SERVICING SHOULD BE DONE BY A HESTAN AUTHORIZED SERVICE TECHNICIAN.

READ THESE INSTRUCTIONS CAREFULLY AND COMPLETELY BEFORE INSTALLING OR USING YOUR APPLIANCE TO REDUCE THE RISK OF FIRE, BURN HAZARD, OR OTHER INJURY. KEEP THIS MANUAL FOR FUTURE REFERENCE.

SAFETY DEFINITIONS

THIS INDICATES THAT DEATH OR SERIOUS INJURY MAY OCCUR AS A RESULT OF NOT OBSERVING THIS WARNING

THIS INDICATES THAT MINOR OR MODERATE INJURY MAY OCCUR AS A RESULT OF NOT OBSERVING THIS WARNING.

THIS INDICATES THAT DAMAGE TO THE APPLIANCE OR PROPERTY MAY OCCUR AS A RESULT OF NOT OBSERVING THIS WARNING.

INSTALLER: LEAVE THIS MANUAL WITH THE OWNER OF THE APPLIANCE.

HOMEOWNER: RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Message from Hestan:Message from Hestan:

Hestan’s award-winning culinary innovations and purpose-built features reinvented the restaurant kitchen and redefined culinary experience in some of America’s most acclaimed restaurants. Hestan now takes this performance from the back of the house and puts it front and center in yours. Thoughtfully designed and meticulously built, Hestan will serve you beautifully for years to come.

Hestan is the only residential brand born from the dreams and demands of professional chefs. From ranges to refrigeration, every detail is designed to deliver the performance and reliability expected in a restaurant – now available for you.

We appreciate you choosing Hestan, and we promise to deliver the very best

to you.

Welcome to HestanWelcome to Hestan

TABLE OF CONTENTS

3 SAFETY PRECAUTIONS - BEFORE YOU BEGIN 6 MODEL NUMBERS 6 RATING LABEL 6 REGULATORY / CODE REQUIREMENTS 7 FEATURES AND CONTROLS 12 GENERAL OVEN INFORMATION 14 OPERATIONAL SUGGESTIONS 18 USING THE OVEN 23 BAKE TIPS AND TECHNIQUES 23 CONVECTION BAKE TIPS AND TECHNIQUES 25 CONVECTION ROAST TIPS AND TECHNIQUES 28 CONVECTION BROIL TIPS AND TECHNIQUES 29 DEHYDRATE TIPS AND TECHNIQUES 31 BROIL TIPS AND TECHNIQUES 32 FOOD SAFETY GUIDELINES 33 SPECIAL FEATURES MENU 35 OVEN CARE AND CLEANING 41 SOLVING BAKING PROBLEMS 42 SOLVING OPERATIONAL PROBLEMS 43 PARTS / SERVICE 43 LIMITED WARRANTY

SAFETY PRECAUTIONS - BEFORE YOU BEGIN

When properly cared for, your Hestan appliance will provide safe, reliable service for many years. When using this appliance, basic safety practices must be followed as outlined below.

IMPORTANT: Save these instructions for the local Utility Inspector’s use.

INSTALLER: Please leave these Installation Instructions with the owner.

OWNER: Please retain these Installation Instructions for future reference.

This oven is designed for residential use only. It is NOT is NOT designed for installation in manufactured (mobile) homes or recreational park trailers. Do NOT install this oven outdoors.

ELECTRICAL SHOCK HAZARDELECTRICAL SHOCK HAZARD

Disconnect power before installing or servicing appliance. Before turning power ON, be sure all controls are in the OFF position. Failure to do so can result in death or electrical shock.

ELECTRICAL GROUNDINGELECTRICAL GROUNDING

• This appliance must be grounded. Grounding reduces the risk of electric shock in the event of a short circuit.

complete instructions

• DO NOT ground to a gas pipe.

• DO NOT use an extension cord with this appliance.

• DO NOT have a fuse in the NEUTRAL or GROUNDING circuit. A fuse in the NEUTRAL or GROUNDING circuit could result in an electrical shock.

Read the ELECTRICAL CONNECTIONS section of the Installation Manual for

SAFETY PRECAUTIONS - BEFORE YOU BEGIN

(CONT.)

ELECTRICAL SUPPLYELECTRICAL SUPPLY

This appliance must be connected to a dedicated circuit, 240 VAC or 208 VAC, Single Phase, 60 Hz, with a current rating as shown in the model number listing on page 6.

Have the installer show you where the electric circuit breaker is located so you know how to shut off the power to this appliance.

It is the responsibility of the user to have the appliance connected by a licensed electrician in accordance with all local codes, or in the absence of local codes, in accordance with the National Electrical Code. Read the ELECTRICAL CONNECTIONS section of the Installation Manual for complete details.

GENERAL APPLIANCE AND OVEN SAFETY PRECAUTIONSGENERAL APPLIANCE AND OVEN SAFETY PRECAUTIONS

Please read all instructions before using this appliance.

When properly cared for, your new oven has been designed to be a safe, reliable appliance. Read all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, fire, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including the following:

TECHNICAL SAFETYTECHNICAL SAFETY

Installation and service on this appliance must be performed by a qualified appliance installer, or a Hestan service technician. Do not repair or replace any part of the appliance unless specifically instructed to do so. Defective parts must only be replaced with genuine Hestan parts. Contact Hestan Customer Service for inquiries or to arrange a service call.

This appliance must be properly installed and grounded by a qualified technician. Read the ELECTRICAL CONNECTIONS section of the Installation Manual for complete details.

Locate and install this appliance only in accordance with the Installation Instructions.

Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.

Use this oven only as intended by the manufacturer. If you have any questions, contact the dealer or Hestan Customer Service.

Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is specifically designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.

THE DOOR MUST REMAIN CLOSED WHEN POWER IS INITIALLY SUPPLIED TO THE APPLIANCE .

During initial power up, this appliance performs a self-test of the door locking mechanism. The lock symbol will flash during the test. The door must remain closed until after the symbol stops flashing. If the door is open or an attempt is made to open it during the test it may cause damage to the lock mechanism and result in an error code.

The test is performed at initial power up and subsequently any time power has been cut and resumed. (For example, after a power outage.)

If error occurs, refer to “SOLVING OPERATIONAL PROBLEMS” on page 42.

CAUTION

SAFETY PRECAUTIONS - BEFORE YOU BEGIN

CHILD SAFETYCHILD SAFETY

(CONT.)

IT IS THE RESPONSIBILITY OF THE PARENTS OR GUARDIANS TO ENSURE CHILDREN ARE INSTRUCTED IN THE SAFE USE OF THIS APPLIANCE. Do not allow children to use this appliance without adult supervision. Do not allow children to play in or around the appliance, even when not in use. Items of interest to children should not be stored in or on the appliance or in cabinets above the appliance. Children climbing on the appliance could be seriously injured.

FIRE SAFETYFIRE SAFETY

1. Do not use water on a grease fire. Smother fire or use a dry chemical or foam-type extinguisher.

2. It is highly recommended that a fire extinguisher be readily available and highly visible next to any cooking appliance.

3. Do not overcook food. Carefully attend oven if paper, plastic or other combustible materials are placed inside the oven.

4. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.

5. If materials inside the oven should ignite, keep oven door closed. Turn oven off and turn the circuit breaker off.

6. Do not block any openings on this appliance.

7. Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven. Call an authorized service center.

8. Never use the oven to warm or heat a room. This can damage the oven.

9. For personal safety, wear proper clothing. Loose fitting or garments with hanging sleeves should never be worn while using this appliance. Tie long hair so that it does not hang loose.

10. In the event that personal clothing or hair catches re, DROP AND ROLL IMMEDIATELY to

extinguish ames. Seek medical attention if necessary.

USER SAFETYUSER SAFETY

BURN HAZARD - All parts of the oven can get very hot during operation. The oven door glass and areas surrounding the door get very hot, especially during self-cleaning operations. Do not let children touch the appliance while in operation. Failure to observe these instructions may result in severe burns or injury.

During and after use, do not touch or let clothing or other flammable materials contact the heating elements or the interior surfaces of the oven until they have had sufficient time to cool.

Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.

Do not heat unopened food containers. Build-up of pressure may cause the container to burst and cause injury.

Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let pot holder contact the hot heating elements.

Use only dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holder touch hot heating elements. Do not use a towel or other bulky cloth.

SAFETY PRECAUTIONS - BEFORE YOU BEGIN

(CONT.)

SAFETY DURING CLEANINGSAFETY DURING CLEANING

Confirm that the door locks and will not open once both knobs are in CLEAN position and the AUTO LOCK message appears. If the door does not lock, turn the cook mode knob to OFF and do not run Self-Clean. Contact Hestan Customer Service for service.

Do not clean the door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the door gasket.

Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.

Clean only oven parts listed in this manual.

Before self-cleaning the oven, remove the broiler pan, oven racks, other utensils and excess soft spillage.

MODEL NUMBERS

MODEL NO. DESCRIPTION

KSO 30 30” Single Wall Oven 20 Amp

KDO 30 30” Double Wall Oven 40 Amp

REQ’D

RATING LABEL

The rating label contains important information about your Hestan appliance such as the model, serial number, and electrical rating.

The rating label is located on the left side of the oven cavity

CIRCUIT BREAKER

opening near the door hinge.

If service is necessary, contact Hestan Customer Service with the model and serial number information shown on the label.

HESTAN COMMERCIAL CORP.

ANAHEIM, CA - USA

KDO30

TYPICAL RATING LABEL

RATING LABEL

REGULATORY / CODE REQUIREMENTS

Installation of this cooking appliance must be made in accordance with local codes. In the absence of local codes, this unit should be installed in accordance with the National Electrical Code.

This appliance must be electrically grounded in accordance with local codes or in the absence of local codes with the National Electrical Code

C22.1

CALIFORNIA PROPOSITION 65 - WARNINGCALIFORNIA PROPOSITION 65 - WARNING

WARNINGWARNING This product can expose you to chemicals including carbon monoxide,

which is known to the State of California to cause birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov.

ANSI/NFPA 70

, or Canadian Electrical code

CSA

FEATURES AND CONTROLS

COOKING WITH THE CONVECTION OVENCOOKING WITH THE CONVECTION OVEN

In a conventional oven, the heat sources cycle on and off to maintain an average temperature in the oven cavity. Temperature differences within the oven create gentle air currents in the oven. This natural convection tends to be inefficient because the currents are irregular and slow. In this convection system, the heat is distributed by a fan that provides continuous circulation of the hot air.

This European Convection system provides state-of-the-art engineering and advanced design to create the finest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food. The KSO/KDO system has an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top and the full depth of the oven cavity. This European Convection system maintains a more even oven temperature throughout the oven cavity.

The circulating air speeds up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-leavened foods like angel food cakes, soufflés and cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the outside is flavorful and crisp. By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter. When using this mode, the standard oven temperature should be lowered by 25°F [15°C].

Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.

ADVANTAGES OF CONVECTION COOKINGADVANTAGES OF CONVECTION COOKING

• Even baking, browning and crisping are achieved.

• During roasting, juices and flavors are sealed in while the exterior is crisp.

• Yeast breads are lighter, more evenly textured, more golden and crustier.

• Air-leavened foods such as cream puffs, soufflés and meringues are higher and lighter.

• Baking on multiple racks at the same time is possible with even results.

• Multiple-rack baking saves time.

• Prepare whole meals at once with no flavor transfer.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bake ware.

• Saves time and energy.

• Convection broiling allows for extraordinary grilling with thicker cuts of food.

FEATURES AND CONTROLS

OVEN FEATURESOVEN FEATURES

(CONT.)

Cooling Vents

Door Gasket

Receptacle for

Meat Probe

Halogen Light

Rating Label

Broil Element

OFF

TEMP/PRESET

WARM/MIN

BROIL

Control Panel

Halogen Light

Bottom Element (not visible)

Oven Rack Back

Oven Rack Front

Bottom Frame Pan Stop

Extendable Rack (if present)

Handle

Broiler Pan Insert

Slide Arm

Stop

Convection Fan and Element (not visible)

Cooling Vents

OFFOFF

WARM/MIN

BROIL

TEMP/PRESETTEMP/PRESET

WARM/MIN

BROIL

Broiler Pan

Cooling Vents

SINGLE OVEN

DOUBLE OVEN

FEATURES AND CONTROLS

(CONT.)

OFF

TEMP/PRESET

WARM/MIN

BROIL

SINGLE OVEN

WARM/MIN

OFFOFF

BROIL

TEMP/PRESETTEMP/PRESET

WARM/MIN

BROIL

DOUBLE OVEN

DISPLAY AND CONTROLSDISPLAY AND CONTROLS

The knobs provide mode and temperature settings for each oven cavity. The central display shows information about temperature, mode, and timer information. It provides keys to set timers and select various oven functions

COMMAND KEYS

The MENU key is used to switch between the low temperature modes and for the Special Functions menu.

(Dual oven) The MENU PRE key is used to switch between the low temperature modes and for the Special Functions menu. Also enables Fast Preheat mode. (Below)

The TIME key is used to set time and timer functions, including start and stop times.

LESS key - decrease the displayed value.

MORE key - increase the displayed value.

Touch to switch the oven lights on/off.

When a cooking function has been selected, the PRE key enables “fast preheat” mode. Fast preheat is not available for all functions.

(Dual Oven) The UPPER LOWER key selects oven cavity for display and control functions.

FEATURES AND CONTROLS

CENTRAL DISPLAY FOR TIME AND STATUS:CENTRAL DISPLAY FOR TIME AND STATUS:

AM/PM indication present for time of day, minute minder, and automatic cooking.

Status indications show which cavity is currently selected and whether any door has been locked, automatically for self-clean or manually by the user.

TEMPERATURE DISPLAYTEMPERATURE DISPLAY

Shows the temperature setpoint for the current cooking mode, in the selected cavity. Indicates temperature units (°C or °F) .

COOKING MODES DISPLAY:COOKING MODES DISPLAY:

Displays the name of the selected function.

KNOBSKNOBS

Cooking mode selector (multifunction), with seven cooking modes + CLEAN and OFF positions.

Temperature selector with PRESET and CLEAN positions + continuous range between MIN and MAX values. See “SETTING COOKING MODE AND TEMPERATURE” on page 18 for more information.

(CONT.)

OVERVIEW OF COOKING MODESOVERVIEW OF COOKING MODES

The following illustrations give an overview of what happens in the oven with each mode setting. The name of each mode is shown, with the text shown on the oven display in brackets [ ]. The arrows represent the location of the heat sources during specific modes. The lower element is concealed under the oven floor.

For usage instructions, see “SETTING COOKING MODE AND TEMPERATURE” on page 18.

Convection Bake [CONV BAKE]:

Set temperature from 170°F [75°C] to 550°F [290°C]

Preset position 325°F [165°C]

Convection Bake cooks with heat from a ring element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

Bake [BAKE]:

Set temperature from 170°F [75°C] to 550°F [290°C] Preset position 350°F [175°C]

Bake cooks with heated air. Both the upper and lower elements cycle to maintain the oven temperature.

Dehydrate* [CONV DEHY]:

Set temperature from 120°F [50°C] to 160°F [70°C] Preset position 140°F [60°C]

* Dehydrate, Proof, Defrost, and Warming are Low Temp functions. The

Low Temp icon is used for all of them.

Dehydrating is similar to convection cooking but holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation.

FEATURES AND CONTROLS

Convection Broil [CONV BROIL]:

Set temperature from 170°F [75°C] to 550°F [290°C] Preset position 450°F [230°C]

Convection Broil combines the intense heat from the upper element with the heat circulated by the convection fan.

Broil [BROIL]:

Set power from L1 to L5 Preset position L3

Broiling uses intense heat radiated from the upper element.

Pizza [PIZZA]:

Set temperature from 170°F [75°C] to 550°F [290°C] Preset position 450°F [232°C]

(CONT.)

Pizza is a special cooking mode using heated air and the lower elements to cook pizza.

Convection Roast [CONV ROAST]:

Set temperature from 170°F [75°C] to 550°F [290°C] Preset position 325°F [165°C]

Convection Roast uses the upper and lower elements and convection fan.

Proof [WARM]:*

Set temperature from 80°F [25°C] to 120°F [50°C] Preset position 100°F [35°C]

Warming (WARM PLUS):*

Set temperature from 130°F [55°C] to 210°F [100°C]

Preset position 170°F [75°C]

* Dehydrate, Proof, Defrost, and Warming are Low Temp functions. The

Low Temp icon is used for all of them.

Proof and Warming use the lower elements to keep foods warm.

Defrost [CONV]:* No temperature setting required. * Dehydrate, Proof, Defrost, and Warming are Low Temp functions. The

Low Temp icon is used for all of them.

Defrost does not use any heating element, only the convection fan is used to defrost foods.

GENERAL OVEN INFORMATION

GENERAL OVEN TIPS GENERAL OVEN TIPS

Before using your oven for the first time remove all packing and foreign materials from the appliance. Any material of this sort left inside may melt or burn when the appliance is used.

FLASHING SYMBOLS OR NUMBERSFLASHING SYMBOLS OR NUMBERS

Signals an incomplete action that is in progress (locking the door, preheat, etc.) or an incomplete setting that calls for another input.

BEEPSBEEPS

Signals that more information must be entered or confirms the receipt of an entry. Beeps also signal the end of a function or an oven fault.

DOOR LOCKDOOR LOCK

“AUTO LOCK” appears when the door has been locked automatically due to self-clean mode. AUTO LOCK flashes when the latch is moving in order to lock or unlock the door. Do not attempt to open the door at this time. Door can be opened when the symbol no longer appears.

“USER LOCK” is displayed when the door has been locked manually by the user, for example to prevent children from having free access to the oven cavity. Hold both the seconds. The latch will lock the door. Repeat the same operation to unlock.

LOCKING THE KEYBOARDLOCKING THE KEYBOARD

++ and -- keys for 3

Hold both the keys indicated by “KEYBD. LOCK” legend for 3 seconds. Commands are now locked and “SENS LOCK” will be displayed every time you touch any keys. Repeat the same operation for 3 seconds to unlock the keyboard.

POWER FAILUREPOWER FAILURE

After power returns to the oven, the clock displays the time 12.00AM.

THE DOOR MUST REMAIN CLOSED WHEN POWER IS SUPPLIED TO THE APPLIANCE .

Whenever the appliance is powered up, either at installation or after a power failure, it performs a self-test of the door locking mechanism. The lock symbol will flash during the test. The door must remain closed until after the symbol stops flashing. If the door is open or an attempt is made to open it during the test it may cause damage to the lock mechanism and result in an error code.

DEFAULT SET TINGSDEFAULT SET TINGS

Each cooking mode has a default temperature, used when the knob is in the PRESET position. The Special Features menu lets you adjust the presets for each mode. You can also set the oven to save the last used temperature for each cooking mode as a new default. See “SPECIAL FEATURES MENU” on page 33.

FAILURE NUMBER CODESFAILURE NUMBER CODES

These codes are displayed when the electronic control detects a problem in the oven or in the electronics. See “SOLVING OPERATIONAL PROBLEMS” on page 42.

GENERAL OVEN INFORMATION

CONVECTION FANCONVECTION FAN

The convection fan operates during any convection mode. When the oven is operating in the convection mode, the fan will turn off automatically when the door is opened. The convection fan always runs during the preheat time.

COMPONENT COOLING FANCOMPONENT COOLING FAN

Activates during any cooking or self-cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located above the oven door. It continues to run until components have cooled sufficiently. The cooling fan operates at double speed in selfclean and whenever the internal components temperature becomes high.

(CONT.)

PREHEATING THE OVEN PREHEATING THE OVEN

The oven preheats automatically when using the Bake, Convection Bake and Convection Roast modes.

While it is preheating, “PREHEAT” appears in the temperature display: the vertical bar indicates, in four steps, when the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature. As soon as the 100% is reached, the control sounds an “end of preheat” tone and “PREHEAT” disappears.

You can use Fast Preheat mode (see below) to preheat the oven more quickly.

► Selecting a higher temperature does not shorten the preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

Place oven racks in their proper position before preheating.

During preheating, the selected cooking temperature is always displayed.

A beep will confirm that the oven is preheated and the “PREHEAT” message will turn off.

FAST PREHEATFAST PREHEAT

When one of the above cooking modes is set and “PREHEAT” appears in the temperature display, a Fast Preheat mode is available: it uses the heating elements and the convection fan to reduce the heating time to a minimum.

After having set one of the cooking functions for which the fast preheat is available, touch the

PREPRE or MENU/PREMENU/PRE key, “FAST” is shown in addition to “PREHEAT”.

As soon as the set-point temperature is reached, the control sounds an “end of preheat” tone and both “FAST” and “PREHEAT” disappear. The oven switches to the cooking mode set: put the food inside now.

OPERATIONAL SUGGESTIONS

GENERALGENERAL

Use the cooking charts as a guide.

Do not set pans on the open oven door.

Use the interior oven lights to view the food through the oven door window rather than opening the door frequently.

UTENSILSUTENSILS

Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when baking in glass.

Use pans that give the desired browning. The type of finish on the pan will help determine the amount of browning that will occur.

• Shiny, smooth metal or light non-stick / anodized pans reflect heat, resulting in lighter, more delicate browning. Cakes and cookies require this type of utensil.

• Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for pies.

For brown, crisp crusts, use dark non-stick / anodized or dark, dull metal utensils or glass bake ware. Insulated baking pans may increase the length of cooking time.

Do not cook with the empty broiler pan in the oven, as this could change cooking performance. Store the broiler pan outside of the oven.

OVEN CONDENSATION AND TEMPERATUREOVEN CONDENSATION AND TEMPERATURE

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture may condense on any surface cooler than the inside of the oven, such as the control panel.

Your new oven has an electronic temperature sensor that allows maintaining an accurate temperature. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperature. It is normal that you may need to adjust your favorite recipes when cooking in a new oven.

HIGH ALTITUDE BAKINGHIGH ALTITUDE BAKING

When cooking at high altitude, recipes and cooking time will vary from the standard.

120/240 VS. 120/208 VOLT CONNECTION120/240 VS. 120/208 VOLT CONNECTION

Most oven installations will have a 120/240 voltage connection.

If your oven is installed with 120/208 voltage, the preheat time may be slightly longer than with 120/240 voltage.

The oven is designed to assure the same self-clean time at 208V.

NOTICENOTICE

OPERATIONAL SUGGESTIONS

(CONT.)

OVEN RACKSOVEN RACKS

The oven has rack guides at six levels as shown in the illustration on page 8.

Rack positions are numbered from the bottom rack guide (#1) to the top (#6).

Check cooking charts for best rack positions to use when cooking.

Each level guide consists of paired supports formed in the walls on each side of the oven cavity.

Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position.

Please refer to illustration on page 8 if there is any question as to which side is the front of the rack.

The racks are designed to stop when pulled forward to their limit.

Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven interior if heat is trapped under the foil.

Make sure you do not force the rack to avoid damage to the enamel oven interior.

To remove oven rack from the oven:

1. Pull rack forward

2. Lift rack up at front and then remove it

To replace an oven rack:

1. Place rear of rack between rack level guides

2. While lifting front of rack, slide rack in all the way while lowering the front

To remove extendable rack from the oven:

To replace an extendable rack:

CAUTION

OPERATIONAL SUGGESTIONS

(CONT.)

EXTENDABLE RACKSEXTENDABLE RACKS

The extendable rack allows for easier access to cooking. It extends beyond the standard flat rack bringing the food closer to the user.

NOTE: Always remove the extendable rack before self-cleaning the oven.

When the rack is removed from the oven, slide arms do not not lock. They could unexpectedly extend if the rack is carried incorrectly. Extending slide arms could cause injury. Rack should only be held or carried by grasping the sides.

To avoid burns, pull rack all the way out and lift pan clear of rack when transferring food to and from oven.

Please refer to illustration on page 8 if there is any question as to which side is the front of the rack.

1. Lift rack slightly and push it towards the back of the oven until the stop releases.

2. Raise back of rack until frame and stop clear rack guide

3. Pull rack down and out

1. Grasp rack ﬁrmly on both sides. Place rack (including frame) above desired rack guide

2. Push all the way in until the back of the rack drops into place

3. Pull both sections forward until stops activate. Rack should be straight and ﬂat, not crooked.

OPERATIONAL SUGGESTIONS

SETTING THE CLOCK AND TIMERSETTING THE CLOCK AND TIMER

The time of day is displayed in hours and minutes.

(CONT.)

Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the time 12:00

The clock time will appear during all oven operations except when there is the timer or any timed cooking operations running.

The oven is preset to a 12-hour clock and indicates “SPECIAL FEATURES MENU” on page 33.

TO SET THE TIME OF DAYTO SET THE TIME OF DAY

1. Touch TIMETIME until the display shows “SET TIME”.

2. Touch ++ or −− , the hours will begin flashing: continue until the correct hour value and AM or

indication is shown.

3. Touch TIMETIME again to confirm the hour and minutes will start flashing.

4. Touch ++ or −− to set the desired minutes value or hold the key to change by 10 minute steps.

5. Touch TIMETIME again or wait for 5 seconds in order to confirm the time.

NOTE: The Time of Day can’t be set if any timer function is already set: first cancel all the active timer functions.

TO SET THE TIMERTO SET THE TIMER

1. Touch TIMETIME until the display shows “TIMER”.

and PM. It may be set to 24 hour if desired.

2. Touch ++ or −− to set the desired timer value, the hours will begin flashing: continue until the desired value is set.

3. Touch TIMETIME again to confirm the hour and minutes will start flashing.

4. Touch ++ or −− to set the desired minutes value or hold the key to change by 10 minute steps.

5. Touch TIMETIME again or wait for 5 seconds in order to confirm the time. “TIMER” will be steadily displayed.

6. When the time ends, reminder beeps will sound for 15 minutes or until the TIMETIME key is pressed.

Timer format is HR:MIN until the last minute, then it switches to MIN:SEC.

The displayed value is always rounded to the lower minute.

TO CANCEL A TIMERTO CANCEL A TIMER

To cancel a time or timer function, use the TIMETIME key to select the function, and the ++ or −− keys to set the minutes and seconds to zero.

The TIMER does not affect oven operation, it is only a reminder.

OFF

BROIL

WARM/MIN

TEMP/PRESET

COOKING MODE

SELECTOR

TEMPERATURE

SELECTOR

USING THE OVEN

SETTING COOKING MODE AND TEMPERATURESETTING COOKING MODE AND TEMPERATURE

For a description of available cooking modes, see “OVERVIEW OF COOKING MODES” on page 10.

The following modes can be selected by turning the cooking mode knob to the desired position. To select Clean, the temperature knob must be moved into the Clean position too.

Observe the displayed temperature setting, and adjust the temperature knob if needed. The

COOK MODE SELECTOR

DISPLAY

VALUE

temperature can be changed by 5°F or 5°C steps.

OFF

As soon as one of the knobs is moved, the control displays information for the corresponding cavity. The corresponding message “UPPER” or “LOWER”

CONVECTION BAKE

CONV BAKE

appears.

Cavity will begin to heat, “ON” is displayed when

CONVECTION BROIL

CONV BROIL

the selected oven is active, oven lights will turn on.

“PREHEAT” message is displayed. Once the oven

CONVECTION ROAST

CONV ROAST

has preheated, it will beep and switch the message off.

To preheat the oven more quickly, touch the (or

MENU/PREMENU/PRE) key. The display will show FAST

PREPRE

as well as PREHEAT.

To change the temperature while cooking, simply turn the temperature knob until the display shows

PIZZA

BAKE

BROIL

MULTI PIZZA

BAKE

BROIL

the desired value.

Dual Cavity models: When you adjust any of the knobs, the display will switch to the cavity you adjusted. To view without adjusting, touch

UPPER/LOWERUPPER/LOWER to switch the display between

cavities.

LOW TEMP - DEHYDRATE

LOW TEMP - PROOF

LOW TEMP - DEFROST

CONV DEHY

WARM

CONV

LOW TEMP - WARMING

CLEAN

WARM PLUS

USING THE OVEN

(CONT.)

Dual Cavity models: The triangles to the right of the time display indicate when each cavity is running.

This display indicates that the upper cavity is running, and the lower cavity is not running.

TO STOP COOKINGTO STOP COOKING

To stop cooking, turn the cooking mode knob to OFF.

LOW TEMPERATURE FUNCTIONS LOW TEMPERATURE FUNCTIONS :

The low temperature functions include DEHYDRATE, PROOF, DEFROST, and WARMING.

LOW TEMPERATURE MODE

LOW TEMP - DEHYDRATE

DISPLAY

VALUE

CONV DEHY

When cooking mode knob is set to Low Temp mode, the most recently used Low Temp function is displayed

To select a different function, touch the

MENUMENU key

until the function that you want is displayed.

The last used is kept in memory for the next

LOW TEMP - PROOF

LOW TEMP - DEFROST

LOW TEMP - WARMING

WARM

CONV

WARM PLUS

selection.

USING OVEN LIGHTSUSING OVEN LIGHTS

A single light key activates the lights in either oven.

If LIGHTLIGHT key is touched when both ovens are off, lights in both the upper and lower oven will turn on. Touch

LIGHTLIGHT key again, and both oven lights will turn off.

Oven lights turn on and off automatically when the door is opened and closed.

When an oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when the oven mode is cancelled.

The lights do not operate in the Self-Clean mode.

DUAL OVENSDUAL OVENS

Lights Control: To manually control the interior oven lights in either the upper or lower oven if one or both ovens are in use:

1. Touch UPPER/LOWERUPPER/LOWER and the display will indicate which oven is selected.

2. Touch UPPER/LOWERUPPER/LOWER to select the other oven.

3. Touch LIGHTLIGHT to turn lights on or off in the desired cavity.

USING THE OVEN

(CONT.)

TIMED OVEN MODE OPERATIONTIMED OVEN MODE OPERATION

Timed mode cooking lets you set the length of time the oven will cook. At the end of that time, the oven turns off. In double oven models, each oven can be set for its own cook time.

To have the oven finish at a particular time of day, use the STOP TIME feature. See “TO DELAY THE START OF A TIMED MODE” below.

1. Be sure that the time-of-day clock is displaying the correct time.

2. The oven will not preheat when running a timed mode.

TO SET A TIMED MODETO SET A TIMED MODE

1. Select the cooking mode and the temperature by means of the knobs. The “ON” message will appear in the display.

2. Touch TIMETIME key until “TIME” appears in the display.

3. Touch ++ or − − , the hour digits will begin flashing. Continue to set the desired cooking time. If the oven hasn’t been preheated, allow extra time for the oven to reach the set temperature.

► You can let the oven preheat and then set a cooking period using TIME, but don’t do that if

using a delayed start. (See TO DELAY THE START OF A TIMED MODE, below.)

4. Touch TIMETIME again, the hours will be confirmed and the minute digits will begin flashing.

5. Touch ++ or −− to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired cooking time.

6. Touch TIMETIME once again or wait for a few seconds to confirm the cooking time value.

TO DELAY THE START OF A TIMED MODETO DELAY THE START OF A TIMED MODE

Follow steps 1 through 6 above.

7. Touch TIMETIME key until “STOP TIME” appears in the display.

The initial value displayed will be the time of day plus the cooking time already set.

8. Touch ++ or − − , the hour digits will begin flashing. Continue to set the desired stop time.

9. Touch TIMETIME again, the hours will be confirmed and the minute digits will begin flashing.

10. Touch ++ or −− to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired stop time.

11. Touch TIMETIME once again or wait for a few seconds to confirm the stop time value.

USING THE OVEN

• The clock calculates the time of day to start cooking based on the selected stop time and the cooking time set. The “DELAY” message is displayed until the starting time is reached.

WHEN A TIMED MODE IS RUNNINGWHEN A TIMED MODE IS RUNNING

As soon as the oven actually starts cooking, the display shows the cooking time and counts down by one minute steps. The oven will cook for the programmed time.

When the time expires, the oven automatically turns off, the “ON” and “TIME” messages start flashing and an “end of activity” beep sequence sounds. Reminder beeps will sound for up to fifteen minutes or until the MODE knob is turned off or any key is touched.

HOW TO CHECK A TIME VALUEHOW TO CHECK A TIME VALUE

To check a time value that is not currently displayed, first use the UPPER/LOWERUPPER/LOWER key (if needed) to select the correct oven cavity. Then touch the displayed. The selected value is displayed for 5 seconds.

(CONT.)

TIMETIME key until the function is

Example: if the timer value is displayed and you want to check the cooking time, touch the key until “TIME” is displayed to view the cooking time for 5 seconds.

IF “TIME” AND “STOP TIME” DON’T DISPLAYIF “TIME” AND “STOP TIME” DON’T DISPLAY

Ordinarily, touching the TIME key will display TIMER, then TIME, then STOP TIME, then SET TIME.

After selecting a cooking mode, the word “MODE” may be displayed for 5-10 seconds. While MODE is displayed, the TIME key will only show TIMER and SET TIME.

Wait until MODE is no longer displayed, then TIME and STOP TIME will be available.

TIMETIME

USING THE OVEN

(CONT.)

USING THE MEAT PROBEUSING THE MEAT PROBE

This oven is provided with the meat probe feature to sense the temperature inside meat and stop cooking as soon as the set value is reached. In a double oven, it is available only in the upper cavity.

The following modes can be selected to work with the meat probe:

COOK MODE SELECTOR DISPLAY VALUE

CONVECTION BAKE

CONVECTION ROAST

BAKE

• Other modes will not start if the probe is inserted.

1. Insert the probe into the meat and place the meat in the oven. Insert the probe connector into the receptacle. (See “OVEN FEATURES” on page 8 .)

2. Once the probe has been inserted in its connector and detected by the control, turn the cooking mode knob into a valid position. PROBE appears on the display with the selected function.

• The meat probe standard temperature (170°F) flashes on

the display for 5 seconds.

3. To change the probe set point, use the + + / −− keys.

• The standard probe temperature set-point is 170°F.

• The allowed range is between 130°F and 210°F.

• The temperature is displayed in steps of 5°F or 2.5°C for setting and actual values.

CONV BAKE

CONV ROAST

BAKE

4. After 5 seconds the value on the display is accepted and the control starts cooking.

• The actual probe temperature is then displayed.

5. Set oven temperature with the knob as usual.

• The maximum cavity temperature during cooking with meat probe is 475°F.

6. Touch ++ or −− once to check the probe set temperature. When the temperature flashes,

++ or −− further or hold to modify the value.

touch

7. As soon as the set probe temperature is reached, the control sounds an end of cooking tone and stops the oven.

• Always turn the cooking mode to the OFF position before reusing the oven.

The PROBE message flashes when the mode is not valid for cooking with probe. If the probe is removed during cooking, or in case of a short or open circuit, a fault message will be displayed.

Automatic time functions are disabled when using the meat probe, only the timer can work.

BAKE TIPS AND TECHNIQUES

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate the heat.

Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the temperature of ingredients and the size, shape and finish of the baking utensil.

GENERAL GUIDELINESGENERAL GUIDELINES

• For best results, bake food on a single rack with at least 1” - 1 ½” [2.5 - 3cm] space between utensils and oven walls.

• Use one rack when selecting the bake mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick finish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.

• When using heatproof glass, reduce temperature by 25°F [15°C] from recommended temperature.

• Use baking sheets with or without sides or jelly roll pans.

• Dark metal pans or nonstick coatings will cook faster with more browning. Insulated bake ware will slightly lengthen the cooking time for most foods.

• Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance and can damage the finish of the oven.

• Avoid using the opened door as a shelf to place pans.

For tips, see “SOLVING BAKING PROBLEMS” on page 41.

CONVECTION BAKE TIPS AND TECHNIQUES

Reduce recipe baking temperatures by 25°F [15°C].

• For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. Use shiny aluminum pans for best results unless otherwise specified.

• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F [15°C] when using heatproof glass dishes for a total reduction of 50°F [30°C].

• Dark metal pans may be used. Note that food may brown faster when using dark metal bake ware.

• The number of racks used is determined by the height of the food to be cooked.

• Baked items, for the most part, cook extremely well in convection. Don’t try to convert recipes such as custards, quiches, pumpkin pie , or cheesecakes, which do not benefit from the convection-heating process. Use the regular Bake mode for these foods.

• Multiple rack cooking for oven meals is done on rack positions 1, 2, 3, 4 and 5. All five racks can be used for cookies, biscuits and appetizers.

- Baking with two racks: Use positions 1 and 3.

- Baking with three racks: Use positions 2, 3 and 4 or 1, 3 and 5.

- When baking four cake layers at the same time, stagger pans so that one pan is not directly above another. For best results, place cakes on front of upper rack and back of lower rack (See graphic on following page). Allow 1” - 1 ½” [2.5 - 3cm].air space around pans.

• Converting your own recipe can be easy. See page 24 for foods that work well in convection.

• Reduce the temperature and cooking time if necessary. It may take some trial and error to achieve a perfect result. Keep track of your technique for the next time you want to prepare the recipe using convection.

For tips, see “SOLVING BAKING PROBLEMS” on page 41.

CONVECTION BAKE TIPS AND TECHNIQUES

FOODS RECOMMENDED FOR CONVECTION BAKE MODE:FOODS RECOMMENDED FOR CONVECTION BAKE MODE:

Appetizers, Biscuits, Coffee Cakes

(CONT.)

Cookies (2 to 4 racks), Yeast Breads

Cream Puffs

Popovers

Casseroles and One-Dish Entreés

Oven Meals (rack positions 1, 2, 3)

Air Leavened Foods (Soufflés, Meringue, Meringue-Topped Desserts, Angel Food Cakes, Chiffon Cakes)

OVEN RACK POSITIONS OVEN RACK POSITIONS

The graphic shows the rack position numbering.

RACK POSITION

QUICK AND EASY RECIPE TIPSQUICK AND EASY RECIPE TIPS

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25°F [15°C].

• Use the same baking time as Bake mode if under 10 to 15 minutes.

• Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes.

• If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.

6 5 4 3 2 1

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

CONVECTION BAKE TIPS AND TECHNIQUES

(CONT.)

CONVECTION BAKE CHARTCONVECTION BAKE CHART

Reduce standard recipe temperature by 25°F [15°C] for Convection Bake. Temperatures have been reduced in this chart.

TIME

FOOD ITEM

CAKE Cupcakes 2 325 [160] 20 - 22 16 - 18 Bundt Cake 1 325 [160] 43 - 50 37 - 43 Angel Food 1 325 [160] 43 - 47 35 - 39 PIE 2 crust, fresh, 9” 2 350 - 400 [175 - 205] 40 - 52 35 - 45 2 crust, frozen fruit, 9” 2 350 [175] 68 - 78 68 - 78 COOKIES Sugar 2 325 - 350 [160 - 175] 9 - 12 6 - 9 Chocolate Chip 2 325 - 350 [160 - 175] 8 - 13 8 - 13 Brownies 2 325 [160] 29 - 36 29 - 36 BREADS Yeast bread loaf, 9x5 2 350 [175] 18 - 22 18 - 22 Yeast rolls 2 350 - 375 [175 - 190] 12 - 15 12 - 15 Biscuits 2 375 [190] 8 - 10 6 - 8 Muffins 2 400 [205] 17 - 21 13 - 16 PIZZA Frozen 2 375 - 425 [190 - 220] 23 - 26 23 - 26 Fresh 2 450 [232] 15 - 18 15 - 18

RACK

POSITION

TEMP. °F [°C]

(PREHEATED OVEN)

(MIN) Single

oven

TIME

(MIN)

Double

Oven

This chart is a guide. Follow recipe or package directions and reduce temperatures appropriately.

CONVECTION ROAST TIPS AND TECHNIQUES

• Do not preheat for Convection Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

• Use the 2-piece broiler pan for roasting uncovered.

• Use the probe or a meat thermometer to determine the internal doneness on “END” temperature (see “CONVECTION ROAST CHART - SINGLE OVEN” or “CONVECTION ROAST CHART - DOUBLE OVEN” on following pages).

• Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.

• Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent overbrowning.

• The minimum safe temperature for stuffing in poultry is 165°F [75°C].

• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to increase the final foodstuff temperature by 5°to 10°F [3°to 6°C]

CONVECTION ROAST TIPS AND TECHNIQUES

QUICK AND EASY RECIPE TIPSQUICK AND EASY RECIPE TIPS

Converting from standard BAKE to CONVECTION ROAST:

(CONT.)

• Temperature does not have to be lowered.

• Roasts, large cuts of meat and poultry generally take 10-20% less cooking time. Check doneness early.

• Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in about the same amount of time.

CONVECTION ROAST CHART - SINGLE OVENCONVECTION ROAST CHART - SINGLE OVEN

MEATS

BEEF Rib Roast 4 - 6 325 [160] 2 16 - 20

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast 2 - 3 400 [205] 2 15 - 20 145 [63] medium

PORK Loin Roast (boneless

or bone-in) 5 - 8 350 [175] 2 16 - 20 160 [71] medium Shoulder 3 - 6 350 [175] 2 20 - 25 160 [71] medium POULTRY Chicken whole 3 - 4 375 [190] 2 18 - 21 180 [82] Turkey, not stuffed 12 - 15 325 [160] 1 10 - 14 180 [82] Turkey, not stuffed 16 - 20 325 [160] 1 9 - 11 180 [82] Turkey, not stuffed 21 - 25 325 [160] 1 6 - 10 180 [82] Turkey Breast 3 - 8 325 [160] 1 15 - 20 170 [77] Cornish Hen 1 - 1½ 350 [175] 2 45 - 75 total 180 [82] LAMB Half Leg 3 - 4 325 [160] 2 20 - 27 160 [71] medium

Whole Leg 6 - 8 325 [160] 1 22 - 27 160 [71] medium

WEIGHT

(lb)

4 - 6 325 [160] 2 16 - 20 145 [63] medium

3 - 6 325 [160] 2 16 - 20 145 [63] medium

OVE N TE MP.

°F [°C]

RACK

POS’N

TIME

(min. per lb)

18 - 22 160 [71] medium

28 - 33 170 [77] well

INTERNAL

TEMP. °F [°C]

145 [63] medium

rare

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

CONVECTION ROAST TIPS AND TECHNIQUES

CONVECTION ROAST CHART - DOUBLE OVENCONVECTION ROAST CHART - DOUBLE OVEN

(CONT.)

MEATS

BEEF Rib Roast 4 - 6 325 [160] 2 18 - 22

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast 2 - 3 425 [220] 2 15 - 20 145 [63] medium

PORK Loin Roast (boneless

or bone-in) 5 - 8 350 [175] 2 18 - 22 160 [71] medium Shoulder 3 - 6 350 [175] 2 20 - 25 160 [71] medium POULTRY Chicken whole 3 - 4 375 [190] 2 20 - 23 180 [82] Turkey, not stuffed 12 - 15 325 [160] 1 10 - 14 180 [82] Turkey, not stuffed 16 - 20 325 [160] 1 9 - 11 180 [82] Turkey, not stuffed 21 - 25 325 [160] 1 6 - 10 180 [82] Turkey Breast 3 - 8 325 [160] 1 15 - 20 170 [77] Cornish Hen 1 - 1½ 350 [175] 2 45 - 75 total 180 [82] LAMB Half Leg 3 - 4 325 [160] 2 20 - 27 160 [71] medium

Whole Leg 6 - 8 325 [160] 1 20 - 27 160 [71] medium

WEIGHT

(lb)

4 - 6 325 [160] 2 18 - 22 145 [63] medium

3 - 6 325 [160] 2 18 - 22 145 [63] medium

OVE N TE MP.

°F [°C]

RACK

POS’N

TIME

(min. per lb)

20 - 25 160 [71] medium

25 - 32 170 [77] well

INTERNAL

TEMP. °F [°C]

145 [63] medium

rare

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

+ 67 hidden pages

Hestan KSO30, KDO30 Use & Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

SAFETY PRECAUTIONS - BEFORE YOU BEGIN

MODEL NUMBERS

RATING LABEL

REGULATORY / CODE REQUIREMENTS

FEATURES AND CONTROLS

GENERAL OVEN INFORMATION

OPERATIONAL SUGGESTIONS

USING THE OVEN

BAKE TIPS AND TECHNIQUES

CONVECTION BAKE TIPS AND TECHNIQUES

CONVECTION ROAST TIPS AND TECHNIQUES