Convection Cooking Tips

•Use narrow strips of foil to shield pie crust edges from further browning in drawer.

•Place tent-shaped foil loosely over meat or poultry to prevent dryness and further browning while in the drawer.

•The use of aluminum foil to cover foods may cause moisture to collect and drip into the drawer.

(For Convection Models)

To learn how to use your convection oven to the best advantage, refer to Convection Cooking on page 23.

1.The fan-forced hot air movement permits baking and roasting on as many as 3 levels at once.

2.The Delay feature can not be used when using Convection for baked items e.g.…pies, cakes, cookies.

3.There should be a minimum of 1" (2.5 cm) between the walls and the pans used.

4.Position food in oven to allow free flow of air around the convection fan.

5.Uniform spacing of baking dishes will produce the most even results.

6.Place bread pans lengthwise facing the oven door.

7.Do not use aluminum foil for convection baking. It may block airflow.

8.True convection cooking is used for baking breads, cakes and other foods which require gentle heating. This setting is also recommended when baking large quantities of food on more than one rack.

Note: During convection cooking, the oven door must remain closed. The fan will operate only when the door is closed.

Convection cooking creates more moisture in the kitchen than normal, usually because more food is being cooked at one time. We suggest that the exhaust blower be set on low when convection cooking.

9.For convection roasting, do not use a roasting pan with high sides, as it cuts down the free flow of air circulating around the food. Use the convection roasting rack on the broiler pan.

10.Convection cooking of frozen convenience foods:

•Preheating the oven is not necessary.

•Cooking times will be similar to package recommendations. Follow suggestions for oven temperatures and use of cookie sheets and foil coverings.

•Most foods are best placed in the middle of the oven.

•If more than one item is being cooked, stagger foods on multiple racks for proper air circulation.

Closed Door Broiling only

2.Use the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke and fire.

3.Turn food only once during broiling. Using tongs to turn meats prevents loss of juices. Use Minute Timer for timing each side.