Operation
Using the Oven
Conventional and Convection Cooking Tips (cont.)
•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.
Pan Placement Tips
•When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
•When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th positions or the 3rd and 5th positions for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results.
•Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.
•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single Rack Pan | Multiple Rack Pan |
Placement | Placement |
Baking
BAKE
Full power heat is radiated
from the bake element in the
bottom of the oven cavity and
supplemental heat is radiated
from the broil element. This
function is recommended for
single rack baking. Many cookbooks contain recipes to
be cooked in the conventional manner. Conventional baking/
roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
The bottom element operates
at full power, and the top broil
element operates at
supplemental power. The
heated air is circulated by the
motorized fan in the rear of the oven providing a more even
heat distribution. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple
When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting.
Operation
24 | 25 |
