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Manual was complete and available promptly, since I had lost my original manual. Very good response.
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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
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The manuel was exactly what I needed and I received it promptly. Thanks
OVEN USE
14
Convection cooking uses a small fan to circulate heated air around the food. The fan is located behind a baffle at the back of the oven. Circulating the heated air results in faster, more even cooking with enhanced browning. The moving ir also offers better baking results when baking on two or three racks. at a of the faster cooking and enhanced browning, many foods, especially baked goods, are convection cooked r oven temperature.
Convect Baking Tips
Redu ethe oven temperatureby 25°Ffor mostbaking or 50°F for delicate cakes and quidk breads. Cooking times _ill be similar to or a few minutes less than cookingtimes in the recipe or package directions. Use c ,nvectionwhen baking large quantitiesoffoods, especially if baking on three racks, � Convectionis ideal for baking such foods as cookies, biscuits,muffins,pound cakes and angel food cakes, cupcakes,or rolls, � Layer cakes and quick breads can be convection baked, but reduce the oven temperatureby 50°F for more even top crusts. � _sheets should be made of shiny metal and not have sides,
Convect Roasting Tips
� The oven temperature is not reduced when convect roasting. However,expectcooking times to be shorter. � As a general rule, roasting time can be reduced by about 25% when using the convection feature. Refer to the Roasting Chart onpage 15 for cookingtimes for both convectionand conventional roasting. � When To Use The Convection Feature For Roasting: Selectconvection when roasting meats or poultryin an uncoveredpan.The circulating heated air helpsto sealinthe juicesto producea more moistand tenderroast. � Seiectconventionalroastingifthemeatislesstender or if the meat is cooked in a covered dish or oven cooking bag. � Do not use roasting pans with tall sides as this type of pan will block the circulating heated air. � Do not cover meat when convect roasting. If you wish to cover the meat with a lid, aluminum foil, or oven cooking bags, select the conventional method of roasting. Covering the meat b(ocks the circulating heated air thus eliminating the benefits of convection roasting. � The breast and drumstickson a turkeywill cook and brown quickly. Place a'_'oiltent" over these areas after the desired brownness is reached to prevent overbrowning. � Expect convection roasted meats and poultry to be juicier with a browner, crisper exterior.
� When cookingon three racks,check cooking progress before the minimum time suggested in the recipe. It may be necessary to remove the pan on the bottom rack 1 or 2 minutes before the minimum cookingtime to prevent overbrowning, � Cooking times may increase slightly when convect baking on three racks because of the increased amou t of food. NOTE: Do not use three racks when c _tional aking. b � For optimum browning, place cookie sheets or rectan_lular (9"x 13")pan lengthwise, front-to-back on the oven racks. This locatesthe food in front of the more even browning. If the pans are too long to place front-to-back, center the pans side-to-side on the ra ks. � Arran( e pans so they are directly over each other. Stacking pane one above the other, centers the food in front of the convection fan which improves air circulation and browning.
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