Safety Information
Using the convection oven.
The convection oven fan shuts off when the oven door is opened.
DO NOT leave the door open for long periods of time while using convection cooking or you may shorten the life of the convection heating element.
Customer Service Troubleshooting Tips Installation Instructions Operating Instructions
In a convection oven, a fan circulates hot air over, under and around the food. This circulating hot air is evenly distributed throughout the oven cavity. As a result, foods are evenly cooked and
Roasting rack
Post
Grid
Broiler pan
26
To help you understand the difference between convection bake and roast and traditional bake and roast, here are some general guidelines.
Convection Bake
■Ideal for evenly browned baked foods cooked on all 3 shelves.
■Good for large quantities of baked foods.
■Good results with cookies, biscuits, muffins, brownies, cupcakes, cream puffs, sweet rolls, angel food cake and bread.
Heat comes from the heating element in the rear of the oven. The convection fan circulates the heated air evenly, over and around the food. Preheating is not necessary with foods having a bake time of over 15 minutes.
Convection Roast
■Good for large tender cuts of meat, uncovered.
Heat comes from the top heating element. The convection fan circulates the heated air evenly over and around the food. Meat and poultry are browned on all sides as if they were cooked on a rotisserie. Using the roasting rack provided, heated air will be circulated over, under and around the food being roasted. The heated air seals in juices quickly for a moist and tender product while, at the same time, creating a rich golden brown exterior.
Roasts or poultry should be cooked on the lowest shelf position (A) on a shelf.
When you are convection roasting it is important that you use the broiler pan and grid and the special roasting rack for best convection roasting results. The pan is used to catch grease spills and the grid is used to prevent grease spatters. Place the meat on the special roasting rack. The rack holds the meat. The rack allows the heated air to circulate under the meat and increase browning on the underside of the meat or poultry.
■Place the shelf in the lowest shelf position (A).
■Place the grid on the broiler pan and put the roasting rack over them making sure the posts on the roasting rack fit into the holes in the broiler pan.
