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PURE CONVECTION
TM
This mode uses the third element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven tempera-
ture by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple- rack baking
with 3 or more racks, increase time by 5-15 minutes on average. For Roasting, use a roasting pan fitted with a v-shaped rack or a roasting
pan with a flat rack.
Best for: Cakes, Tarts, Puff Pastry, Cookies, Free Form Yeast Breads, Biscuits, Muffins, Yeast Rolls, Multiple Racks
Large Roasted Poultry and Roasts
CONVECTION BAKE
This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in this mode.
These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees. Since these items
require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest stated time and add more
time if necessary.
Best for: Quick Breads, Quiches, Custard Pies, Yeast Bread In a Loaf Pan, Double-Crusted Fruit Pies, Cheesecake,
Lasagnas, Pizzas
BAKE
This mode uses bottom heat only and is the stand-by, non-convection mode. All baked items will turn out nicely in this mode,
but will follow original times and temperatures.
CONVECTION ROAST
Uses lower element, broil element and the convection fan.
Best for: Beef Rib Roasts, Boned And Rolled Beef and Pork Loins, Oven-Braised Meat, Poultry that are covered,
Roasted Fish, Vegetables and Fruits
BROIL
Uses upper element. Best for larger quantities of food to be broiled.
CONVECTION BROIL
Uses upper element and the convection fan.
Best for items that do not need to be flipped such as, thinner cuts of beef, poultry, fish and garlic bread.
SELECTING A COOKING MODE
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