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CONVECTION OVEN MODELS
Convection oven ranges offer the
choice of “regular” radiant baking
and roasting or convection baking and
roasting. The benefits of convection
cooking are:
1. More even baking and roasting.
2. A general reduction in cooking
time for most baked foods; up to
30% faster.
3. Or the opportunity to reduce
cooking temperature and stay with
original recipe cooking time.
4. Convection cooking doesn’t dry out
foods.
OVEN INTERIOR
DUAL-FUEL VERSION SHOWN
(Gas convection ranges do not have elements in the oven.)
General Baking Recommendations
Convection Cooking on Multiple Racks
• When cooking foods for the first
time in your new oven, use recipe
cooking times and temperatures as a
guide only. Use tested recipes from
reliable sources.
• Preheat the oven only when
necessary. For baked foods that rise
and for richer browning, a preheated
oven is better. Casseroles can be
started in a cold oven. Preheating
takes from 6 to 8 minutes.
• Arrange oven racks before turning
on oven. Follow suggested rack
positions in the various baking
charts. (See “Oven Interior”
Illustration.)
• Allow about 1 to 1
1
/2 inches of
space between the oven side walls
and utensils for proper air
circulation.
• When baking foods in more than
one utensil, place them on opposite
corners of the rack. Stagger utensils
when baking on two racks so that
one utensil does not shield another
(See Fig. 14).
• To conserve energy, avoid frequent
or prolonged door openings. At the
end of cooking, turn oven off before
removing food.
• Always test for doneness (fingertip,
toothpick, sides pulling away from
the pan). Do not rely on time or
brownness as only indicators.
• Use good quality baking utensils
and the size recommended in the
recipe.
• Dull, dark, enameled or glass
utensils will generally produce a
brown, crisp crust. Shiny metal
utensils produce a light, golden
crust.
• Frozen pies in shiny aluminum pans
should be baked on a cookie sheet
on rack 1 or be removed to a dull or
glass pan prior to baking.
For best results, bake foods on one
rack at a time as described in this
manual. However, very good results
can be obtained when baking
quantities of foods on multiple racks,
using the “Turbo Air Flow”
convection system.
The convection oven is suggested for
multiple rack cooking, especially
three rack cooking. For two rack
cooking, the radiant bake oven
provides very good baking results
especially when pans can be
staggered.
Many foods can be prepared on three
racks at the same time. These are just
a few examples: cookies, cakes (layer
or sheet cakes), cupcakes, rolls,
biscuits, muffins, pies, frozen
convenience foods, pizzas, appetizers,
and snack foods.
To obtain the best results in multiple
rack cooking, follow these
suggestions:
• Use temperature and times in this
manual as a guide for best results.
• Rack positions are numbered from
bottom to top. (See “Oven
Interior” Illustration.)
• For two rack baking, rack positions
#2 and 4 are best for most baked
products but positions #1 and 3
also provide acceptable results.
• For three rack baking use positions
#2, 3 and 4.
• Stagger small utensils, such as
layer cake pans, in the oven.
• Jelly roll pans and cookie sheets
should be placed lengthwise, front
to back, in front of the fan for
more even browning.
BROIL
ELEMENT
CONVECTION
FAN
BAKE ELEMENT
FAN HOUSING
RACK POS. #4
RACK POS. #3
RACK POS. #2
RACK POS. #1