Operating Instructions (ConvectionBake)
Selecting Utensils for Convection Bake:
Cooking by convection does not require any specially designed baking utensil. However, consider the material, the size and the shape as they will all affect the baking time, the palatability and the appearance of the finished product.
DURING CONVECTION BAKE
Metal bakeware (aluminum, steel and cast iron) all result in fastest cooking time and best end product. Aluminum pans work well for all types of
baked goods. For the best browning, use a pan with a dark or dull finish that absorbs heat, when
baking pies and breads. A shiny finish works best for cakes and cookies, since it reflects some of
the heat and provides a less intensive cooking
surface. For roasting use the bottom of the broil pan and elevate the meat on a metal roasting rack. Glass ceramic or glass utensils do not conduct heat as well as metal so use them for foods that do not require a dark brown crust or crisping, such as souffles.
Baked items cook more quickly and evenly if they are individually smaller in size. i.e. two or three small foods do better than one large piece.When single food items are baked, always center the food on the rack. If several foods are being baked, space them evenly on the rack or racks.
USING THE CONVECTION BAKE:
Standard convection mode uses the convection and regular bake heating elements.
1.Press upper or lower Conv. Bake function key. Press the number keys to set a convection bake temperature from 100°F to 550°F.
2.Conv. Bake, Preheat and On will be displayed.The actual temperature in the oven will be displayed until it reaches the set temperature.When it reaches it’s set temperature, it will chime once and the words On and Preheat will go out.The oven is now ready to cook.The word On will be displayed whenever the oven requires more heat to stay at it’s set temperature.
Note: During Convection Bake, when the oven door is open, the oven will not heat. The word On may appear in the display, but this only indicates the oven is below temperature, and will resume normal operation when the door is closed.
You may Bake, Broil, Convection Bake, or Convection Roast in both ovens (of a double oven) at the same time.
The oven cooling motors may come on and go off automatically when cooking in convection bake.
During Preheat for Convection:
The hidden bake, hidden convection, and the outer broil elements will cycle on and off and the convection motor will operate. After Preheat, only the hidden bake and convection elements will operate, along with the convection motor.
Note: Please refer to the Temperature guidelines from FSIS on page 9 when baking meat.
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