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BAKE and WARM
Oven Modes - Bake and Convection Bake
In the Warming mode, the oven uses the upper and lower
element to maintain a low temperature to keep food at serving
temperature.
• Use the Warming setting on the oven to keep foods hot
until ready to serve.
• The Warming mode temperatures are 140° - 220° F. The
default temperature is 170°F.
• Foods that need to be kept moist should be cpvered with
a lid or aluminum foil.
CONVECTION BAKE
Baking is cooking with dry, heated air. Both the upper and
lower element cycle to maintain the oven temperature:
Convection Baking is similar to Baking. In this case, heat
also comes from the top and bottom elements. The main
difference in convection baking is that the heat is circulated
throughout the oven by the convection fan:
The benefits of Convection Baking include:
• Slight decrease in cooking time
• Better results for three rack cooking (more even browning)
• Higher Volume (yeast items rise higher)
• Cook more items at once
For Best Results:
• Reduce recipe temperature by 25° F Refer to the
Convection Baking chart for examples.
• Place food in low-sided, uncovered pans such as cookie
sheets without sides.
• Center baking pans side to side on the oven rack.
The Convection Bake mode is well-suited for baking large
quantities of food on multiple racks. It can be used to prepare
cookies, pies, cupcakes, pastries, breads, snack foods and
appetizers among other items.
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. It can also be used to roast
meats.
Convection Bake Chart
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