Operating Your Oven - The Basics

Understanding the Various Oven Modes

Your Oven's Two Pure Convection Modes

•Pure Convection

•Pure Convection Sear

About Pure Convection

Pure Convection uses the convection element and fan. The uniform air circulation provided by Pure Convection allows you to use more oven capacity at once. Use this mode for single rack baking, multiple rack baking, roasting, and preparation of complete meals. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on two or three racks at a time. Pure Convection is also good for whole roasted duck, lamb shoulder and short leg of lamb.

AIR FLOW

For multiple rack baking...

•Typically, when baking on two racks with your oven, use rack positions #3 and #5 (counting from the bottom up). When baking on three racks, use rack positions #2, #4 and #6.

•When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time due to the extra bulk of the food in the oven.

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As a general rule, modes that utilize convection have cooking times that are about 25% shorter. You may want to set the timer 15 minutes before the shortest stated time and add more time if necessary.

Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection baking. If you are unsure how to convert a recipe, begin by preparing the recipe using the standard bake settings.

If the food is not cooked to your satisfaction during this first convection trial, adjust one recipe variable at a time (such as cooking time, rack position or temperature) and repeat the convection test. If necessary, continue adjusting one recipe variable at a time until you get satisfactory results.

Pure Convection Sear

Pure Convection sear uses the convection element and fan. In Pure Convection Sear mode, the oven cooks the meat 75°F (42°C) higher than

the set temperature for the first 15 minutes. The resulting browning process sears the surface of the meat to keep the natural juices from escaping. This mode is best for game hens, chickens, stuffed and un-stuffed turkeys, turkey breasts, pork tenderloin and pork loins.

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