Operating Your Oven
Your oven offers three convection cooking modes:
•Pure Convection
•Convection bake
•Convection roast
As a general rule, in the convection modes time is about 25% shorter. Set the timer 15 minutes before the shortest stated time and add more time if necessary.
When cooking in Pure Convection and
convection bake modes...
Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection baking. If you are unsure how to convert a recipe, begin by preparing the recipe using the standard bake settings.
If the food is not cooked to your satisfaction during this first convection trial, adjust one recipe variable at a time (such as cooking time, rack position, or temperature) and repeat the convection test. If necessary, continue adjust- ing one recipe variable at a time until you get satisfactory results.
Pure Convection 
The uniform air circulation provided by Pure Convection allows you to use more oven capacity at once. Use this mode for single rack baking, multiple rack baking, roast- ing, and preparation of complete meals. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on two or three racks at a time. Pure Convection is also good for whole roasted duck, lamb shoulder and short leg of lamb.
AIR FLOW
Multiple Rack Baking in Pure Convection Mode
•Typically, when baking on two racks, use rack posi- tions #1 and #3 or #2 and #4 (counting from the bottom up) for best results. When cooking a full meal, use rack positions #1, #3 and #5 for best results.
•When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time due to the extra bulk of the food in the oven.
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Convection Bake 
Use this mode for single rack baking. The combination of the convection fan and bottom heat source is best for fruit crisps, custard pies,
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