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Convection
fan
Co&ware.liar
convection
cooking
hi a convectioil ();'ell, a ]_;lIl circtllates hot air
over, under and around die %od.
This | circulating | hot air is | evenly | distributed |
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tllroughout | tile | oven | cavity. | As a | result, | foods | |
are | evenly | cooked | and | in less | |||
time | with | convection | heat. |
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NOTE: The _onve_tion jim wil! _7_1on_ a_zd otj
whi# _ookiz_g" to be.st distribute hot air in the oven.
The _onvectio_z./?ln skids oil lvh_z the ove_ door is
oDened. DO NOT #ave the door op_,_ ./br long" periods
o/time whi# usiz_g" conveUion _ooki_g" or you may
short_+_z the l!/k o/ the _onveUion heati_g" e#ment.
Beiore using your convection oven, check
to see if voHr cookware leaves room for air
circulation in the oven. If you are baking witll
several pans, leave space between diem. Also,
be sure the pans do not touch each other or tile walls of tile oven.
Paper |
| and | Plastic |
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paper | and | plastic | containers | that | |||||
are | recoIllxl/ended |
| tk)i" Hse | in | reg//1;(r | ()veils | olin | ||
be used | in | convection | ovens. | Plastic | cookware |
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tllat is
NOTE: Do not allow an_ paper or plastic to come
into contact with the upper broil elenlent,
Using the Com,'ection Oven
I.l?ll[ Ov_n
Metal and Glass
Ally t) pe of cookware will work ill your
convection oven. However, metal pans heat tile
fhstest and are recommended ior convection baking,
Darkened or
(;lass or ceramic pans cook more slowly.
When baking cookies, you will get the best results if you use a flat cookie sheet instead of a pan with low sides.
For recipes like
with low sides. Hot air cannot circulate well
around ti)od in a pan with high sides.
YOu can use xour fiivorite recipes ill the
Co(l*` ectiolI ()*,ell.
When convection baking, reduce baking
temperature by 25°E No temperature
ac!jtlstment is necessary when convection roasting.
lJse pan size recommended.
Some package instructions fl_r fi'ozen
casseioles or main dishes have been developed
using commercial convection ovens. For best
results in this oven, preheat tile oven and use
the temperature on the package.
l-Each convection
baking
When convection baking with only 1 rack, use CONV BAIZE I IL_CK and for best results
place the lack on rack position B ol C at die center of tile oven. Cook times may decrease,
so food should be checked earlier than
package directions to make sure tllat it does SlOt overcook.
Ideal for cookino
*,dth good results.
Because | heated | air is circulated | evenlx | |||||
convection | throughout | tile | oven, | foods | can | be | baked | |
with excellent | restdts | using | multiple | racks. | ||||
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baking
The amount of time required flw
baking may increase slighdy tot some fl)ods,
but overall time is saved because two to tllree times as m uc/l iood is cooked at once.
2O
Cookies, mtlffins, biscuits and other quick
breads give good results with