•Do not cover the entire rack with alumi- num foil. It will reduce air circulation and cause poor cooking results.
NOTE: Do not line oven bottom with foil or other liners. It could affect the quality of your baking.
Convection baking tips
(Convection Bake pad)
•Do not use aluminum foil when convection baking. Aluminum foil may block airflow.
•Reduce recommended recipe oven temperature by approximately 25°F. Use EASY CONVECT* Conversion (see page 29).
•For some recipes, you can reduce convection baking time compared to standard baking times. Use EASY CONVECT Conversion (see page 29). NOTE: Cooking time may be longer when you use more than one rack.
•When baking on two or three racks, use the Convection Bake setting for more even results. (You can, however, use only one rack when convection baking.)
•To use three racks during convection baking, place one rack in position 5 (the highest position), another rack in position 1 (the closest to the oven bottom), and the third rack in position 3. This allows all three racks to be an equal distance apart for better baking.
•Stagger cake pans or other utensils in opposite directions on each rack when three racks are used. This will make sure pans are not directly over each other.
NOTE: See “Baking or convection baking” on page 16 for additional convection baking tips.
Using Your Oven
Roasting tips
•Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil.
•Use an accurate meat thermometer or temperature probe (see page 23) to determine when meat has reached desired degree of doneness. Insert the thermom- eter or probe into the center of the thickest portion of the meat or inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer or probe should not touch fat, bone, or gristle.
•After reading the thermometer once, push it further into the meat 1⁄2 inch or more and read again. If the temperature drops, return the meat to the oven for more cooking.
•Check pork and poultry with a thermo- meter in
•Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand
•You can reduce roasting times and temperatures for most standard recipes when using the Convection Roast setting. See convection roasting chart in your convection oven cookbook for recom- mended roasting times and temperatures, or use EASY CONVECT Conversion (see page 29).
•Use the convection roasting rack on the broiler pan and grid (all included with your oven). (The convection roasting rack rests on the broiler pan and grid.) The long side of the rack should be parallel with the oven door for best heat distribution and airflow.
21
