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Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Self Help
Getting Familiar...
Getting Familiar...
Bake
Convection Bake
Baking
is cooking with dry, heated air. Both the upper
and lower elements cycle to maintain the oven tem-
perature:
Convection baking
is similar to baking. In this case,
heat comes from
a third element behind the backwall.
The main difference in convection baking is that the
heat is circulated throughout the oven by the convec-
tion fan:
The benefi ts of convection baking include:
•
Slight decrease in cooking time
•
Three rack cooking
•
Higher volume (yeast items rise higher)
•
More items cooked 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.
• Do not use convection bake for custards, quiches,
pumpkin pie, or cheesecakes. These items do not
benefi t from the convection-heating process. Use
standard bake instead.
The convection bake mode is well-suited for baking
large quantities of food on multiple racks. It can be
used to prepare cookies, pastries, breads, snack foods
and appetizers among other items. DO NOT use con-
vection bake for meats. Use convection roast instead.
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.
For Best Results:
• When baking on two or more racks, use convection
bake instead.
* The convection bake temperature is 25° F less than
recommended on packages or recipes. The tem
perature 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.
*** When convection baking on two racks, use posi
tions one and three. When using three racks, use
positions two, three and four.
Quick Cooking Tips:
Converting from standard bake
to convection bake
•
Reduce recipe temperature by 25° F.
•
Check food for doneness early:
3
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Oven Modes
Figure 8: Bake
Figure 9: Convection Bake
Table 2: Convection Bake Chart
metIdooF
kcaR
noitisoP
*.pmeT
detaeherp(
)nevo
)°F(
noitcevnoC
**emiTekaB
)nim(
ekaC
sekacpuC
ekaCtdnuB
dooFlegnA
2
1
1
523
523
523
91-71
34-73
93-53
eiP
"9,hserf,tsurc2
"9,tiurfnezorf,tsurc2
2
2
004-053
053
55-54
87-86
seikooC
raguS
pihCetalocohC
seinworB
2
2
2
053-523
053-523
523
11-6
31-8
63-92
sdaerB
5x9,faol,daerbtsaeY
sllortsaeY
,faol,daerBkciuQ
4x8
stiucsiB
sniffuM
2
2
2
2
2
2
053
573-053
053-523
573-053
004
22-81
51-21
55-54
51-11
91-51
azziP
nezorF
hserF
2
2
524-573
524-004
62-32
51-21