Convection
In a convection oven, the
Most foods, using convect baking mode, can be cooked by lowering cooking temperatures 25°F (14°C). The cooking time, can be shortened by as much as 30 percent when using Convect Roast, especially for large turkeys and roasts.
■It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time using a method such as a toothpick.
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe. Do not touch broil element.
Failure to follow these instructions can result in burns.
■Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.
Convection Bake
A
B
A. Convection fan
B. Convection element (hidden)
The convection element is hidden in the rear panel of the oven cavity, and assisted by the convection fan, provides balanced, efficient heating.
Convection baking can be used for baking delicate cakes and pastries, as well as foods on multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1" (2.5 cm) of space between the cookware and the sides of the oven.
During convection baking preheat, the convection element, broil element and the CleanBake™ element all heat the oven cavity. After preheat, the convection element, broil element and the CleanBake™ element will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking, the fan turns off immediately when the door is opened and turns on immediately when the door is closed. Convection, Bake and Broil elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.
■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the “Positioning Racks and Bakeware” section. When using 2 racks, place on guides 2 and 4. When using 3 racks, place on guides 1, 3 and 5.
1.Touch CONVECT BAKE.
2.Touch the number keys to choose whether or not to convert the recipe.
3.If “1: Yes” has been selected, you will see screen with “easy convect bake.” Then touch the number keys to enter a temperature. The convection bake range can be set between 170°F and 550°F (77°C and 288°C).
The oven temperature will automatically be reduced by 25°F (14°C) for EasyConvect™ bake, and the adjusted temperature will show on the display, but the cook time will not be adjusted.
Then touch the number keys to enter a cook time.
NOTE: If a temperature between 170°F (77°C) and 194°F (90°C) is entered, the display will show only 170°F (77°C) and not the reduced temperature.
4.If “2: No” has been selected, Convect Bake will continue without conversion. Touch the “1” number keypad to use Rapid Preheat or “2” to continue without Rapid Preheat. Then touch the number keys to enter a temperature.
NOTE: Rapid Preheat Convect Bake should only be used for
5.Touch START.
“Lo°” will appear on the oven display if the actual oven temperature is under 100°F (38°C), and “Preheating” will appear in the lower area of the display.
When the actual oven temperature reaches 100°F (38°C), the oven display will show the oven temperature increasing.
When the set temperature is reached, if on, 1 chime will sound.
6.Touch CANCEL when finished cooking.
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