OPERATION
Convection Baking Tips
Convection Baking uses heated air that is circulated over and around foods by the convection fan located in the back of the oven. When convection baking,
cooking temperatures used in recipes should be reduced 25° F.
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Because heated air is circulated evenly throughout the oven, foods can be baked with exceltent results on 2 or 3 racks at a
time. When using
When baking on 3 rack positions, place the first rack on position 1, the second rack on position 3, and the third rack on position 5.
METAL OR GLASS
Any type cookware will work in the
convection oven. However, metal pans heat faster and are recommended.
Glass pans cook more slowly,
PAPER OR PLASTIC
During any oven operation you may hear a fan noise. This is the internal
cooling fan that keeps all electrical parts from overheating. It is not uncommon for this fan to keep running even after the oven is turned off.
A convection fan will run while convection cooking. The fan will turn off when the door is opened.
When Convection Baking or Roasting, as the number of rack positions used increase, steam may be noticeable as it escapes from the oven vent located just above the oven door.
•For cooking foods on 3 rack positions
•For large quantities of cooking.
•Great for cooking biscuits, brownies, angel food cake, and bread
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