Convection Baking and Roasting

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

		COOK
	RACK	TIME
FOOD	POSITION	minutes
		SIDE 1	SIDE 2

Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16

Fish	4	8-10	4-5
Fillets ¹₄- ¹₂ in.	4	8-10	4-5
(.6-1.25 cm) thick
Steaks ³₄- 1 in.	4	16-18	8-9
(2-2.5 cm) thick

Frankfurters	4	5-7	3-4

*Ground meat patties
³₄ in. (2 cm) thick
well done	4	13-14	7-8

Ham slice, precooked
¹₂ in. (1.25 cm) thick	4	8-10	4-5

Lamb chops
1 in. (2.5 cm) thick	4	14-17	8-9

Pork chops
1 in. (2.5 cm) thick	4	20-22	10-11

Steak
1 in. (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well done	4	18-19	9-10

* Place up to 12 patties, equally spaced, on broiler grid.

2 3

1.Broil element

2.Convection fan

3.Bake element

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.

If the lower oven door is opened during convection baking or roasting, the broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.

■For optimal cooking results, do not use aluminum foil.

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also. See the cookbook supplied with this oven for more information.

To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.

When roasting with CONV BAKE, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Convection Cooking

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air maintains a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (-3°C to 10°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 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 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 two or three places.

1.Roasting rack

2.Broiler grid

3.Broiler pan

1.Press CONV BAKE.

Press the number pads to enter a temperature other than 325°F (163°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

BROILING CHART

SIDE 1