Baking

convection bake

natural airflow bake

Operation

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

To Use BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.VGSC models—Set the oven function selector to “BAKE” and the temperature control knob to desired temperature.

VGCC models—Set the oven temperature control knob to desired temperature.

3.Close the door.

CONVECTION BAKE Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced—

searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.

Baking

To Use CONVECTION BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.VGSC models—Set the oven function selector to “CONVECTION BAKE” and the temperature control knob to desired temperature.

VGCC models—Set the oven temperature control knob to desired temperature and turn on the convection fan switch.

3.Close the door.

Baking Tips

•Make sure the oven racks are in the desired position before you turn on the oven.

•DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when done.

•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.

Pan Placement Tips

•When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

•When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent even baking.

•Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan	Multiple Rack Pan
Placement	Placement

Operation