Convection Baking and Roasting

sure to leave at least one inch (2.5 cm) of space between the individual pans, and the diagram shown here indicates which convection feature and rack position you should be using for that particular recipe. At the Convection setting, the center element surrounding the fan at the rear of the oven is on. At the Convection/Broil setting, the top element in the oven will heat up. At the Convection/Bake setting, the lower element will be in use. Rack positions number from 1 at the bottom to 5 at the top.

Your convection oven utilizes precise, consistent temperature control to ensure absolutely even baking and roasting results. In particular, foods that require browning are greatly enhanced by the hot air convection cooking method. Depending on the quantities you wish to prepare, convection cooked foods can be positioned on single or multiple racks. When roasting whole poultry or large cuts of meat, you can effectively lower oven temperature settings, and substantially reduce cooking times. You will notice the remarkable difference in convection cooked foods.

Memorable Meats

Convection cooking techniques contribute special appeal to your meat dishes by locking in flavour and retaining moisture. The result is meat that is evenly browned outside and tender and naturally juicy inside.

Before roasting or broiling, brush the entire surface of lean meats with butter or oil. This will increase moisture retention and enhance browning. Position cuts of meat, uncovered, on the raised convection roasting rack, so that heat freely reaches all sides.

Convection oven methods can conveniently reduce the length of time required to roast meats, in comparison to conventional roasting. Therefore, meat should be checked shortly before the end of recommended cooking times, to avoid over-cooking.

Insert an accurate meat thermometer into the thickest part of the meat, taking care to avoid any bone, fat or gristle. Once the desired internal temperature is reached, remove the meat from the oven and let stand for a few minutes. This allows the juices to settle for easier carving.

Convection Broiling

Convection broiling is essentially high-temperature convec- tion cooking, combining fan-circulated hot air with the direct heat of the broiler element. We recommend preheating your oven first to maintain an even temperature during cooking. Convection broiling times will depend upon the variable temperature selected and the rack position used. Do not cover the broiling rack with tin foil as this will block air flow and extend cooking time. The oven door must remain closed while convection broiling. Circulating air creates a seal on all sides of the food so that turning foods is often not necessary.

Bakeware Selection

Bakeware with lower sides allows for constant air circulation around all surface areas of food, for more even cooking. High- sided casserole dishes and bread pans should be positioned on the lower racks in the oven where they will benefit from optimal heat distribution. For the most appetizing browning results, use matte or dull finish metal pans as they conduct heat more efficiently. Dark finishes on bakeware will absorb more heat than reflective surfaces, resulting in darker, crispy bottom crusts more suitable for pies and breads. Shiny muffin tins, cake pans and cookie sheets tend to reflect heat, producing light, tender crusts. Glass, ceramic, and stainless steel dishes may not transmit heat as evenly as metal bakeware.

Perfect Poultry

Preheating your oven to cook poultry is often not necessary, but we do suggest that you consult your individual recipes first. As you will notice in the Convection Poultry Roasting Chart, convection roasting temperatures are generally 25°F (15°C) lower than those used in conventional ovens.

Poultry is completely cooked when an accurate meat thermometer, inserted at the thickest part of the breast or inner thigh, registers 185°F (85°C). The juices will run clear and the meat should pull easily away from the bone.

Glazes or sauces may be brushed onto poultry during the last half of cooking time, for the perfect finishing touch.

Delicate Fish & Seafood

A limitless variety of fish and seafood can be elegantly prepared using different convection cooking methods. Variable Convection/Broil temperature settings offer you greater diversity compared to conventional broiling.

Before Convection/Broiling we recommend that you baste all surface areas of your fish and seafood with oil or butter. Reduce your oven temperature for broiling thin fillets, and use a higher setting for broiling thicker fish steaks. Lower temperatures may require longer cooking times, but thorough hot air circulation eliminates the need to handle or turn fragile fish during convection cooking.

Testing fish and seafood during the last few minutes of recommended cooking time will ensure flawless results without over-cooking. When the fish is opaque and flakes easily, remove from the oven and serve.

Savory Vegetables & Side Dishes

Oven-baking your vegetables is no longer limited to potatoes! Take full advantage of multi-level cooking and simultaneously prepare appetizing, piping hot accompaniments to your main meal with no cross-over flavors. Continuous heat distribution throughout your convection oven offers you the opportunity to efficiently prepare a variety of side dishes and vegetables.

As you prepare your own favorites, remember that more dense rice and pasta casseroles may require longer cooking times. To allow for thoroughly cooked centers without over- browned outside edges, lower oven temperatures at least 25°F (15°C), but not lower than 300°F (145°C).