numbered from the bottom (1) to the top (4). Do not use position
5.For diagram, see the “Positioning Racks and Bakeware” section.
| RACK | COOK TIME | |
| minutes |
| |
FOOD | POSITION | SIDE 1 | SIDE 2 |
|
| ||
|
|
|
|
Chicken |
|
|
|
3 | |||
boneless breasts | 4 | ||
|
|
|
|
Fish |
|
|
|
Fillets ¹₄ - ¹₂ in. | 4 | ||
|
|
| |
Steaks ³₄ - 1 in. | 4 | ||
|
|
| |
|
|
|
|
Frankfurters | 4 | ||
|
|
|
|
Ground meat patties* |
|
|
|
³₄ in. (2 cm) thick |
|
|
|
well done | 4 | ||
|
|
|
|
Ham slice, precooked |
|
|
|
¹₂ in. (1.25 cm) thick | 4 | ||
|
|
|
|
Lamb chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Pork chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Steak |
|
|
|
1 in. (2.5 cm) thick |
|
|
|
medium rare | 4 | ||
medium | 4 | ||
well done | 4 | ||
*Place up to 12 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
In a convection oven, the
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.
■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 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 with an alternative method such as a toothpick.
■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
(on some models)
1
1. Convection bake element
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 in. (2.5 cm) of space between the cookware and the sides of the oven.
During convection baking preheat, the convection and broil elements and the bake element all heat the oven cavity. After preheat, the convection element and the bake element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or preheating, the broil and convection element and fan will turn off immediately. They will come back on once 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 two racks, place on guides 2 and 4. When using three racks, place on guides 1, 3 and 5.
1.Press CONVECTION BAKE.
2.Press TEMP “up” or “down” pads (buttons) to set a temperature other than 350°F (175°C). Press the “up” or “down” pads (buttons) to raise or lower the temperature in increments of 5°F or 5°C.
3.Press START.
A preheating time and “PrE” will appear on the display. The oven control automatically sets a preheating time based on the oven temperature you select. When the set temperature is reached, the temperature will replace “PrE” on the display.
When the set temperature is reached, if on, one tone will sound.
4.Press OFF when finished cooking.
Auto Convection Baking
(on some models)
Auto convection baking allows you to convection cook without entering convection cooking temperatures. Simply enter the standard cooking temperature for the food to be cooked. The oven will reduce the temperature for convection cooking. Check the food as it is cooking since it may cook faster than the time suggested in your recipe.
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