Setting Conv Bake
Benefits of the convection bake feature:
•Foods may cook up to 25% faster, saving time and energy.
•Multiple rack baking.
•No special pans or bakeware needed.
The convection function uses a fan to circulate the oven's heat uniformly and continuously around the oven (Figure 12). This improved heat distribution allows for fast, even cooking and browning results. It also gives better baking results when using two oven racks at the same time.
Heated air flows around the food from all sides, sealing in juices and flavors. Breads and pastry brown more evenly. Because most food items will cook faster and more evenly with the convection feature, it is advisable to reduce recipe’s recom- mended temperature by 25° for best results. Follow the remainder of the recipe’s instructions using the minimum recom- mended cook time.
Conv Bake may be set for any oven temperature between 170°F (77°C) to 550°F (288°C).
To set Conv Bake with a default oven set temperature of 350°F:
1. | Press | Conv Bake. |
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2. | Press | . |
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To cancel Conv Bake at any time press |
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Convection bake rack positions:
•Fully preheat the oven before baking items like cookies, biscuits and breads.
•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 2 oven racks, place racks in positions 2 and 4 (Figure 13).
•When baking using 2 oven racks, position bakeware as shown in Figure 13. Allow at least 2 inches (5 cm) of space between bakeware for proper air circulation.
•Cookies and biscuits should be baked on pans with no sides or very low side to allow heated air to circulate around the food
Oven Controls
Figure 12: Air circulation in the convection function
•The convection fan will begin rotating once Conv Bake, Conv Roast or Conv Convert has been activated.
•If the oven door is opened when the convection function is active, the convection fan will stop rotating until the oven door is closed.
•When using Conv Bake, cook time reductions may vary depending on the amount and type of food being cooked.
•Dark or dull pans absorb more heat than shiny bakeware resulting in dark or over browning of foods. It may be necessary to reduce the oven temperature or cook time to prevent over browning of some foods. Dark pans are recommended for pies. Shiny pans are recommended for cakes, cookies and muffins.
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Figure 13: Convection rack positions and pan spacing
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