Amana KEBV208, KEBC247, KEBS207 ConvectionCooking, ConvectionBake, ConvectionRoast, Onsomemodels

ConvectionCooking

(onsomemodels)

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 (14°C to 28°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.

ConvectionBake

(onsomemodels)

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1. T.H.E.™ Convection element (hidden) and fan

The T.H.E.™ (Third Hidden Element) convection element is hidden in the rear panel of the oven cavity, and assisted by the convection fan, provides balanced, efficient heating.

Convection baking can be used for baking delicate cakes and pastries, as well as foods on multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1 in. (2.5 cm) of space between the cookware and the sides of the oven.

During convection baking preheat, the T.H.E.™ convection and broil elements and the CleanBake™ element all heat the oven cavity. After preheat, the T.H.E.™ convection element and the CleanBake™ element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or preheating, the broil and T.H.E.™ convection element and fan will turn off immediately. They will come back on once the door is closed.

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Bake:

Before convection baking, position racks according to the “Positioning Racks and Bakeware” section. When using 2 racks, place on guides 2 and 4. When using 3 racks, place on guides 1, 3 and 5.

1.Press CONVECTION BAKE.

Press the number pads to enter a temperature other than 300°F (150°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5° increments.

When the set temperature is reached, if on, 1 tone will sound.

3.Press CANCEL OFF when finished cooking.

ConvectionRoast

(onsomemodels)

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2

3

1.Broil heat

2.Convection fan

3.Bake heat

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the CleanBake™ and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

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

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

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