CONVECTION COOKING
During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures
25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, more food can be cooked at the same time.
■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by only opening the oven door 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 with an alternative method such as using a toothpick.
■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.
■Before convection baking or roasting, position the rack(s) according to the “Positioning Racks and Bakeware” section.
Convection Baking
In the Convect Bake function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use Convect Bake for single or multiple rack baking and cooking foods such as cookies, cakes, biscuits and casseroles.
■When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the “Positioning Racks and Bakeware” section.
■If the oven is full, extra cooking time may be needed.
During Convect Bake preheating, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished, the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air.
If the oven door is opened during convection baking or preheating, the element(s) and fan will turn off immediately. Once the door is closed, they will come back on.
■For optimal cooking results, do not cover food with aluminum foil.
To Use Convection Bake:
1.Turn the SELECTOR knob to CONVECT BAKE. The display will read 325°F (165°C).
2.Turn the SET knob to desired temperature. See the “Changing Oven Timer or Temperature” section.
The convection bake range can be set between 170°F and 500°F (75°C and 260°C).
3.Press the ENTER button. “0:00” will appear in the display, and the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a cook time, skip to Step 5.
4.Turn the SET knob to the desired cook time. The time will change in
5.Press the ENTER button. The cooking time will be accepted and the oven will begin to preheat. The display will alternate between “PrE” and the actual oven temperature.
6.When the set oven temperature is reached, a tone will sound, “PrE” will disappear and the display will alternate between the set temperature and the remaining time.
If a baking time was not selected, the display will only show the oven temperature.
7.Place item(s) to be cooked into the oven and close the door.
The clock will begin to count down from the set time, and the display will alternate between the set temperature and the remaining time. If a baking time was not selected, only the bake setting will be displayed.
8.When the cook time ends, “0:00” will appear in the display and a tone will sound 4 times.
The oven will remain on. Four reminder tones will sound every minute, and the time will count up in
9.Turn the SELECTOR knob to the RESET position when finished cooking.
Reference the “Cooking Charts” section when convection baking fish, seafood and breads.
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A. Convection element and fan (example only)
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