throughout the oven cavity for all uses. Multiple rack use is possible for baking large amounts of food. When roasting, cool air is quickly replaced ‐ searing meats on the outside and retaining more juices and natural flavour on the inside with less shrinkage
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.
TURBO
The rear and bottom elements operate at full power. Air is circulated by the fan for even heating. Use this setting to reduce pre‐heating time of the oven or for recipes which require uniform cooking with strong heat from bottom such as pizza, focaccia, bread.
TIPS FOR CONVECTION and
BAKE/CONVECTION/TURBO
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 Bake, 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 BAKE/CONVECTION/TURBO cooking modes
These cooking modes are for baking, roasting or warming using one or two racks.
1. Select BAKE/CONVECTION or BAKE/ CONVECTION/TURBO 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.
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