Estate 9782188A Convection Baking and Roasting, Convection Cooking, To Convection Bake or Roast

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

	RACK	COOK TIME
		(in minutes)
FOOD	POSITION	Side 1	Side 2
Steak
1 in. (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well done	4	18-19	9-10
Ground meat patties*
³₄ in. (2 cm) thick
well done	4	13-14	7-8
Pork chops
1 in. (2.5 cm) thick	4	20-22	10-11
Ham slice, precooked
¹₂ in. (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	5-7	3-4
Lamb chops
1 in. (2.5 cm) thick	4	14-17	8-9
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish
Fillets ¹₄ - ¹₂ in.	4	8-10	4-5
(.6-1.25 cm) thick
Steaks ³₄ - 1 in.	4	16-18	8-9
(2-2.5 cm) thick

*Place up to 9 patties, equally spaced, on broiler grid.

Convection Baking and Roasting

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1.Broil element

2.Convection fan

3.Bake element

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or roasting, the fan will turn off immediately. The fan will come back on once the door is closed.

■For optimal cooking results, do not use aluminum foil.

■Reduce recipe temperature 25°F. The cook time may need to be reduced also. See the cookbook supplied with this oven for more information.

To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section. When using two racks, place them on rack positions 2 and 4.

When roasting with convection, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Convection Cooking

(on some models)

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.

1.Roasting rack

2.Broiler grid

3.Broiler pan

1.Press BAKE. The bake oven indicator light will light up.

2.Set the temperature (optional).

Press TEMP/TIME “up” or “down” arrow pad to set a temperature other than 350°F in 5° amounts. The bake range can be set between 170°F and 500°F.

3.Press START/ENTER.

The temperature can be changed after this step. START/ ENTER does not need to be pressed again.

4.Press the CONVECTION FAN switch to the ON position. The switch light will glow while the convection fan is on.

5.Press OFF/CANCEL and press the CONVECTION FAN switch to the OFF position when finished cooking.

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