Baking
In baking mode the bottom heating elements operate at full power and the top heating elements operate at 50% power. The heating elements will cycle on and off to maintain the selected temperature. The Convection fan will operate during the Bake cycle.
Convection baking is very consistent and even. The oven heats quickly, so preheating is not necessary or desirable. The fan circulates the hot air around the food making baked goods rise quickly and evenly. In many convection ovens, it is necessary to lower the baking temperature to achieve acceptable results. Your Bistro Convection Oven has been designed for easy use. Lowering the baking temperature is not necessary. Follow package or recipe directions remembering not to preheat the oven and check after the shortest baking time.
In most cases you should use the lowest rack position; however if more browning is desired place in the upper racks. The drip/baking pan included with your oven can also be used for baking. It is enamel coated making it easy to clean. When not in use, the drip/baking pan should always be removed from the rails in the bottom of the oven when baking as it will interfere with the flow of hot air from the bottom elements. When it is being used as the baking pan, the pan should be placed in the middle or upper racks.
1Place the oven rack or baking pan in the desired rack position. If using the lowest position the rack should be facing up.
2Set the Temperature Control to the recommended temperature.
3Set the Function Control to “Bake”.
4Set the Time Control to the shortest baking time in the recipe and check for desired doneness.
A Note on Baking Times:
Convection air is superheated and it circulates around the food, so it cooks food faster. When baking your favorite recipes or packaged goods, follow recipe instructions remembering not to preheat. Check baked goods a few minutes before shortest recommended baking time.
Recommended Baking Temperatures
Cakes: | Muffins: | 400° | |
Cheesecake: | 300° | Pies: | 425° |
Quick Bread: | 375° | Cookies (large): | 350° |
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| Cookies (jumbo): | 325° |
Proofing Bread Dough
When making yeast bread, you can proof (raise) the dough in the oven on the Bake function. Set the Temperature Control to 175° (in between the second and third slash after 150’). Reduce the recipe rising time by 25% to 30% and set the Time Control to that time. Allow dough to double in size. Turn the Temperature Control to the desired baking temperature and the Time Control to the shortest baking time in the recipe.
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Defrosting
The heating elements do not operate for this function. For defrosting, the convection fan circulates air to thaw food in a shorter period of time than conventional methods of defrosting.
Important: Defrosted foods should be cooked as soon as possible after thawing and should never be left at room temperature when completely thawed as harmful bacteria will begin to grow. DO NOT defrost large amounts of food at one time.
1Place the drip/baking pan in the bottom rails of the oven.
2Place the oven rack in middle position facing up.
3Place the food to be defrosted on the center of the oven rack.
4Set the Temperature Control to “0”.
5Set the Function Control to “Defrost”.
6Set the Time Control to the shortest amount of time necessary for defrosting.
7Check when the timer shuts off and the bell rings. Add more time if necessary.
Slow Cooking
The bottom heating elements cycle on and off to maintain the selected temperature while the top heating elements remain off. The convection fan will run during the Slow Cook cycle.
Slow cooking is a long cooking process at a low temperature used to tenderize less tender cuts of meat and blend flavors in soups and stews. Foods to be slow cooked are usually placed in a covered casserole with some liquid and cooked at 250° for 4 to 12 hours.
1Place the oven rack in the lowest rack position facing upward.
2Place the covered casserole with food to be slow cooked on the center of the oven rack.
3Set the Temperature Control to 250°.
4Set the Function Control to “Slow Cook”.
5Set the Time Control to “Stay On” and follow recipe instructions for time.
Note: The drip/baking pan should always be removed from oven when slow cooking as it will interfere with the flow of hot air from the bottom elements.
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