OVEN CONTROLS
Convection Cooking
Convection cooking uses the three elements and a fan to circulate the heat evenly and continuously within the oven (See Figure 24).
Benefits of convection cooking:
•Multiple rack baking.
•Some foods cook faster, saving time and energy.
•No special pans or bakeware needed.
•Food cooks more evenly.
Figure 24: Air circulation in convection function
Setting Convection Bake
This mode of cooking enables you to obtain the best results when baking with multiple pans and racks. The oven can be programmed for convection baking at any temperature between 170°F to 550°F with a default temperature of 350°F.
To set the oven for convection bake and temperature to 375°F:
1.Arrange interior oven racks.
2.Press convect. Convect and bake will flash and 350 will appear in the display. If a convection bake of 350°F is needed, press start.
3.Press 3 7 5. Convect and bake will keep flashing, and 375° will appear in the display.
4.Press start. The actual oven temperature and the fan icon will be displayed. A beep will sound once the oven temperature reaches 375°F, and the display will show 375°, CONVECT, BAKE, and the fan icon.
5.Place food in oven.
Convection baking tips:
•Fully preheat the oven before baking items like cookies, cakes, biscuits, and breads.
•If your recipe cooking temperature has already been converted for convection baking, there is no need to reduce your oven temperature. If not, you can easily reduce using the Convection Convert feature. Please see “Setting Convection Convert” on page 30 for further instruction on temperature conversion.
•When using any single rack, position the rack so that the food is in the center of the oven.
•For best results when baking cakes using two oven racks, place racks in positions 2 and 4 (See Figure 25).
•When baking using two oven racks, position cookware as shown in Figure 26. Allow at least 2 inches (5 cm) of space between cookware for proper air circulation.
•Dark or dull bakeware absorbs more heat than shiny bakeware. It may be necessary to reduce oven temper- ature and cook time to prevent overbrowning of some foods. Dark bakeware is recommended for pies. Shiny bakeware is recommended for cakes, cookies, and muffins.
•Most baked goods (except cakes) should be baked on pans with no sides or low sides to allow air to circulate
5 
4
3
2
1
Figure 25: Rack positions Figure 26: Pan spacing
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NOTE
The convection fan will start as soon as the oven is set for convection bake. The display will show an icon of rotating fan within a square, indicating the convection fan is oper- ating. The bake, broil, and convection elements will also cycle for a better heat distribution.
Pressing off will stop the feature at any time.
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