and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards are not suitable for convection cooking.
CONVECTION
Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.
Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the "minute per pound" method. The larger the piece of meat or poultry, the more time you will save.
Converting Conventional Baking to Convection Cooking - To convert most recipes for baked items (cookies, cakes, pies, etc.), reduce the oven temperature by 25°F. For meats and poultry, use the temperature recommended in recipes and cooking charts.
CONVECTION
The rear element operates at full power. Air is circulated by the fan for even heating. Use this setting for food which requires gentle cooking such as pastries, soufflés or cakes.
TIPS FOR CONVECTION and BAKE
Preheating the Oven
Preheat the oven before baking. The oven does not need to be preheated for large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.
Temperature Setting
When using Convection, reduce the temperature recommended in the recipe by 25°F. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking. When roasting meats in convection mode, do not reduce temperature setting.
Condensation
It is normal for a certain amount of moisture to evaporate from the food during any cooking process The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than. the inside of the
oven, such as the control panel.
RACK POSITIONS
Large Main Oven One Rack Baking
When baking on one rack, best results are obtained in the bake mode (see Bake).
When roasting a turkey or a large piece of meat, convection bake may be used. Rack 4 is the most appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using the convection bake mode. Round cake pans should be staggered on racks 4 and 2. Rectangular (9 x 13) cake pans and cookie sheets should be placed on rack 4 directly under the one on rack 2.
This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.
When several casseroles, frozen pies or cakes are to be baked, use racks 4 and 2.
These two racks can also be used for a large oven meal.
Bake ware Type
Aluminium bake ware gives the best browning results.
Cookie sheets with only two sides give the best results. Aluminium commercial half‐sheets or professional cooking utensils may be used but baking times may be increased.
Placement
For better browning, utensils such as cookie sheets. Rectangular baking pans should be placed crosswise on the rack with the shorter side facing right and left to allow better air flow.
When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans should not be staggered; round cake pans should be staggered.
Settings for BAKE/CONVECTION and cooking modes
These cooking modes are for baking, roasting or warming using one or two racks.
1.Select BAKE/CONVECTION using the Selector switch.
2.Set the oven temperature using the oven temperature control knob (not over Tmax=500°F setting position). If using CONVECTION, set the oven control knob 25°F below temperature suggested in the recipe. Do no change recipe temperature if roasting meats or poultry.
28