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Operation - Oven
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*The convection bake temperature is 25°F less than recommended on packages or recipes. The tempera-
ture in this chart has been reduced 25°F.
**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package
directions and reduce temperature appropriately.
For Best Results:
• Reduce recipe temperature by 25° F. Refer to Convection Baking chart.
• Place food in low-sided, uncovered pans such as cookie sheets without sides.
• Center baking pans side to side on the oven rack.
Broil
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1” or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
• Fast and efficient cooking
• Cooking without the addition of fats or liquids
• Browning as the food cooks
For Best Results:
• Preheat oven 3-4 minutes
• Steaks and Chops should be at least 3/4” thick
• Brush fish and poultry with butter or oil to prevent sticking
• Use the broil pan and grid included with your range
• Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
• Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
• When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
• Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature.
Cookies
Sugar
Chocolate Chip
Brownie
3
3
3
325-350
325-350
325
6-11
8-13
29-36
Breads
Yeast bread, loaf, 9x5
Yeast rolls
Quick bread, loaf, 8x4
Bisuits
Muffins
2
3
2
3
3
350
350-375
325-350
350-375
400
18-22
12-15
45-55
11-15
15-19
Pizza
Frozen
Fresh
3
3
375-425
400-425
23-26
12-15
Table 4: Convection Baking Chart
Food Item
Rack
Position
Temp.* (
o
F)
(preheated oven)
Convection Bake
Time** (min)