16
CONVECTIONCOOKING
During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures
25°F (10°C) and/or cooking time can be shortened by as much as
30 percent. By using multiple racks, more food can be cooked at
the same time.
■It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by only opening the oven door
when necessary.
■Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
■Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places.
■Before convection baking or roasting, position the rack(s)
according to the “Positioning Racks and Bakeware” section.

ConvectionBaking

In the Convect Bake function, the ring element operates, along
with the fan, to provide an indirect source of heat in the oven
cavity. Use Convect Bake for single or multiple rack baking and
cooking foods such as cookies, cakes, biscuits and casseroles.
■When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the “Positioning Racks
and Bakeware” section.
■If the oven is full, extra cooking time may be needed.
During Convect Bake preheating, the fan, and the bake and broil
elements heat the oven cavity. When preheating is finished, the
ring element cycles to maintain the oven temperature while the
fan continues to constantly circulate the heated air.
If the oven door is opened during convection baking or
preheating, the element(s) and fan will turn off immediately. Once
the door is closed, they will come back on.
■For optimal cooking results, do not cover food with aluminum
foil.

To Use Convection Bake:

1. Turn the SELECTOR knob to CONVECT BAKE. The display
will read 325°F (165°C).
2. Turn the SET knob to desired temperature. See the
“Changing Oven Timer or Temperature” section.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
3. Press the ENTER button. “0:00” will appear in the display,
and the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a cook time, skip to
Step 5.
4. Turn the SET knob to the desired cook time. The time will
change in 1-minute increments.
5. Press the ENTER button. The cooking time will be accepted
and the oven will begin to preheat. The display will alternate
between “PrE” and the actual oven temperature.
6. When the set oven temperature is reached, a tone will sound,
“PrE” will disappear and the display will alternate between
the set temperature and the remaining time.
If a baking time was not selected, the display will only show
the oven temperature.
7. Place item(s) to be cooked into the oven and close the door.
The clock will begin to count down from the set time, and the
display will alternate between the set temperature and the
remaining time. If a baking time was not selected, only the
bake setting will be displayed.
8. When the cook time ends, “0:00” will appear in the display
and a tone will sound 4 times.
The oven will remain on. Four reminder tones will sound every
minute, and the time will count up in 1-minute increments.
The display will alternate between “0:00” and the count-up
time until you reset or turn off the oven.
9. Turn the SELECTOR knob to the RESET position when
finished cooking.
Reference the “Cooking Charts” section when convection baking
fish, seafood and breads.
A.Convection element and fan (example only)
A