Convection Cooking
and Baking (If equipped)
Air circulation |
during convection cooking. |
The convection option, available on some models, is an alternative to the conventional oven cooking methods of baking/roasting.
Convection cooking is a method of cooking in which the heated air of the oven is circulated by a fan at the rear of the oven cavity, providing better heat distribution. This fan is covered by a baffle to circulate the air uniformly, providing even heat distribution for faster and more even cooking, baking and browning. The heated air penetrates food from every angle, sealing in natural moisture and flavors. The convection fan automatically turns off when the oven door is opened and resumes when the door is closed again. However, the heating element will stay on.
The oven can be programmed to bake in the convection mode at any temperature from 170°F/80°C to 550°F/288°C. Preheating the oven for
CAUTION: In the convection mode, using cooking times from conventional cooking recipes may cause food to be overcooked. For satisfactory results, use only tested recipes with times adjusted for convection cooking. Obtaining and using a convection oven cookbook is highly recommended.
To select convection cooking mode, press CONV BAKE ROAST button on control panel before setting cooking temperature and time.
Convection cooking uses a lower temperature and takes less time to achieve the same results as conventional cooking. In convection mode, the actual temperature in your oven automatically adjusts to be 25°F/12°C lower than the temperature displayed on the oven control panel. Because of this automatic adjustment you can enter the cooking temperature from your existing conventional cooking recipe, but do not set the cooking time to be the same. Even at the lower cooking temperature, convection cooking times will be as much as 30% less than conventional cooking times.
When programming cooking times for convection cooking, enter a time that is 20 to 30 percent less than called for in your conventional cooking recipe. After the cooking cycle ends, decide if the food is done to satisfaction, slightly overdone or slightly underdone (if underdone, cook a short time longer to satisfaction). Make a note of the time and results, and with your next use of the recipe adjust cooking time accordingly.
Convection Roasting | When convection roasting, use a broiler pan and grid, and the roasting rack. Broiler | |
pan will catch grease spills and the grid will help prevent grease spatters. The | ||
(If equipped) | ||
roasting rack will hold the meat. | ||
|
Roasting |
Rack |
Grid |
Broiler |
Pan |
(some models) |
1.Place oven rack on bottom or next to bottom rack position.
2.Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside. Make sure the roasting rack is securely seated on the grid in the broiler pan. DO NOT use broiler pan without the grid. DO NOT cover the grid with aluminum foil.
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