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AMERICAN RANGE PROFESSIONAL WALL OVENS

• INNOVECTION

system created by American Range engineers.

• INNOVECTION

circulate hot air more evenly around the oven. Air is also vented into the

oven through side vents to create a more uniform and fast cooking

process. Circulating hot air reaches all areas of the oven and eliminates

any hot or cold spots.

•

The bake burner is rated at 2,200 Watts, the broil burner is 3,500 watts.

OVEN FEATURES:

• Your new Professional Oven is equipped with state-of-the-art bake and

infrared broil burners.

• Each oven has its own temperature control knob that cycles the burners

off and on to maintain the proper heat.

• All models have 6 rack positions and the large 30" oven includes 3 racks.

• When cooking with INNOVECTION

HOW TO COOK WITH INNOVECTION-CONVECTION:

1. INNOVECTION

surfaces quickly.

2. The circulating hot air seals in juices in meats and vegetables.

3. This cooking process eliminates the need to baste with additional fat or

juices.

4. Meat and poultry are roasted in an uncovered shallow pan that allows the

circulating hot air to quickly brown all food surfaces.

5. This roasting process enhances flavors and keeps the inside of food moist

and juicy.

6. Some recipes or meats adapted to INNOVECTION

cook faster than the expected time in a recipe or chart and should be

checked about 5 to 10 minutes early.

7. For best results when cooking with INNOVECTION

recommend that low sided pans be used.

8. The circulating hot air needs to reach all sides of the food for the

best cooking results.

9. It is suggested that the oven temperature be lowered 25° for all recipes

and to reduce the cooking time by 10 to 15%.

10. Multiple racks of food can be successfully cooked at one time such as

three racks of cookies or breads.

11. A meal of meat and vegetables can be cooked on different racks

concurrently while conserving energy.

-CONVECTION is the unique, proprietary convection

-CONVECTION uses two fans at the back of the oven to

-CONVECTION fan-circulated hot air browns all food

-CONVECTION, any rack is suitable.

-CONVECTION will

-CONVECTION we