OPERATING INSTRUCTIONS
CONVECTION BAKE:
Convection Bake uses the fan at the back of the oven to circulate the hot air in a continuous pattern around the food for more precise baking. This circulating air heats and browns the surface of the food, which allows most foods to be cooked at lower oven temperatures or in less time than if baked at regular temperature in bake mode. Foods requiring a longer cooking time, such as
large pieces of meat or other foods, can be cooked in
Example of foods suitable for Convection Bake:
- | Breads | - | Pastry Crusts |
- | Cookies (up to 6 racks at once) | - | Puff pastries |
- | Muffins | - | Angel Food Cake |
- | Pizzas | - | Souffles |
- | Pies | - | Chiffon Cake |
To get best result using Convection Bake:
■ Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe.
■ Do not open the oven door, rather use the interior light and look through the window.
■Never use the oven for storage.
■Metal utensils give better results in convection than glass baking utensils.
■Use the timer and set it for less than the minimum time in your recipe.
■The first time you use a recipe in the convection mode, be sure to note the new baking time for future use.
■Be sure to read the basic information on convection before using the oven for the first time.
■Keep in mind that convection baking results vary. Standard bake often yields a more appetizing appearance in food results compared to convection, but convection allows you to cook more food products at one time.
■Convection Bake is recommended for most multiple rack cooking, especially three or more rack cooking. Many foods can be prepared on several racks at the same time, such as cookies, muffins, cakes, pies, pizzas and others.
Converting Recipes to Convection Bake:
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven temperature can remain the same as stated in the recipe, but the food should be cooked for a shorter period of time. The temperature can usually be lowered 25°F and the food will probably take the same length of time as the recipe states. If you find that food is adequately browned on the outside, but not done in the center, lower the temperature another 25°F and add to the baking time. When reducing the temperature always check the food for doneness a minute or two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection. Convection will be easier to use after you have used it a few times and become accustomed to the way it cooks.
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