Convection Bake

•Set the temperature knob as specified in reference chart, pages 21–22, or according to your recipe.

•Set the timer, if desired, for up to 120 minutes.

If the baking time is less than 20 minutes, first turn the timer clockwise past the 20-minute mark and turn it back to the desired time. If a longer bak- ing time is required, turn the timer directly to the desired time.

•If not using the timer, set timer to OVEN ON position.

•Always use a potholder or oven mitt when removing hot food from the oven.

The general rule for using most regular baking recipes with a convection oven is to reduce the temperature given in the recipe by 25˚F. For roasting larger items such as meats or roasts, use the same temperature as indicated, but reduce the cooking time.

In any case, always check your baked items 10 minutes before cooking time indicates. For larger roasted items such as meats, start checking 20 to 40 minutes before stated cooking time is reached.

With convection baking, the key is the airflow. Avoid using baking dishes with high sides. For example, even when baking cookies, try to use a cookie sheet with no sides. For roasting meats use shallow baking trays as opposed to large, high-sided roasting pans. For the same reason you'll want to avoid cooking anything with a lid when you use the convection feature as the lid blocks the airflow.

•Set rack to desired position.

•Set the function knob to Convection Bake.

•Set the temperature knob to the desired level.