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| COOK TIME | |
| RACK | minutes |
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FOOD | POSITION | Side 1 | Side 2 |
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Chicken |
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3 | |||
boneless breasts | 4 | ||
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Fish |
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Fillets ¹₄ | 4 | ||
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| |
Steaks ³₄ | 4 | ||
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*Place up to 9 patties, equally spaced, on broiler grid.
Convection Cooking
(Style 1 - Electronic Oven Control)
During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures 25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, more food can be cooked at the same time.
■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 using a toothpick.
■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.
■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.
■When roasting poultry and meat, use the roasting rack on the top of the broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.
A
B
C
A. Roasting rack
B. Broiler grid
C. Broiler pan
Convection Baking and Roasting
During the CONVECT function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use CONVECT for single or multiple rack baking and roasting.
■When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the “Positioning Racks and Bakeware” section.
■If the oven is full, extra cooking time may be needed.
During the CONVECT preheating cycle, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished, the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air.
If the oven door is opened during convection cooking or preheating, the ring element and fan will turn off immediately. Once the door is closed, they will come back on.
■For optimal cooking results, do not cover food with aluminum foil.
To Select Convection Settings
There are 5 convection presets for time and temperature. Each can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes.
CONVECTION SETTINGS
Function | Temperature | Time |
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| (default) |
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CONVECT | 325ºF (163°C) | 0 minutes |
(default) |
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CONVECT | 350ºF (177°C) | 0 minutes |
COOKIES |
|
|
|
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CONVECT | 325ºF (163°C) | 1 hour |
MEATS |
| 30 minutes |
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CONVECT | 325ºF (163°C) | 45 minutes |
CASSEROLES |
|
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CONVECT | 425ºF (218°C) | 25 minutes |
FROZEN |
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|
NOTE: Each temperature in this table is 25°F (14°C) lower than for a
1.Press CONVECT key.
The first setting in display will show convection at
325°F (163ºC), and scrolling text at the bottom of the screen will scroll in this order: “SET TEMP OR TIME” then “OR PUSH START” then “PUSH AGAIN” then “FOR NEXT.”
Each time the CONVECT pad is pressed, the display will move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset.
2.Press the TEMP “up” or “down” arrow pads to enter a temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and 500°F (77°C and 260°C).
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