What is convection cooking?
Using the Ovens
Stainless Steel Range
In a convection oven, a fan circulates the heated air evenly, over and around the food. During convection cooking, both the broil element and the bake element are energized along with the convection fan. As a result, foods are evenly browned at lower temperatures and in less time.
• Preheating is not necessary for foods with a bake time over 15 minutes.
•Food is heated faster in a convection oven. When using the convection feature, many types of food can be cooked at lower temperatures than those suggested for regular ovens.
•Good for large quantities of baked foods.
•Good results with cookies, biscuits, brownies, cream puffs, sweet rolls, angel food cake and bread.
•Ideal for baked foods cooked on two or three shelves. Because heated air is circulated evenly throughout the oven, foods can be baked with excellent results on two or three racks at the same time.
•Recipe books often give times and temperatures for cooking in traditional thermal ovens. Convection ovens make it possible to reduce the temperature by 25°F.
•Check foods for doneness at the minimum suggested cooking time.
•Some package instructions for frozen casseroles or main dishes have been developed using commercial convection ovens. For best results in this oven, preheat the oven and use the temperature on the package.
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