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11
OPERATING INSTRUCTIONS
Selecting Utensils for Convection Bake:
Cooking by convection does not require any specially
designed baking utensil. However, consider the material,
the size and the shape of the utensil, as they will all affect
the baking time, the palatability and the appearance of
the finished product.
Metal bakeware (aluminum, steel and cast iron) all result
in the fastest cooking time and best end product.
Aluminum pans work well for all types of baked goods. For
the best browning when baking pies and breads, use a
pan with a dark or dull finish that absorbs heat. A shiny
finish works best for cakes and cookies, since it reflects
some of the heat and provides a less intensive cooking
surface. For roasting, use the bottom of the broil pan and
elevate the meat on a metal roasting rack. Glass ceramic
or glass utensils do not conduct heat as well as metal; so
use them for foods that do not require a dark brown crust
or crisping, such as souffles.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e., two or three small foods do
better than one large piece. When single food items are baked, always center the food on the rack. If several
foods are being baked, space them evenly on the rack or racks.
USING THE CONVECTION BAKE MODE:
Convection Bake mode uses the convection and hidden bake heating elements.
1. Press Conv. Bake function key. Press the number keys to set a convection bake temperature from 100°F to 550°F.
2. Conv. Bake, Preheat and On will be displayed. The actual temperature in the oven will be displayed until it
reaches the set temperature. When it reaches the set temperature, it will chime once and the words On and
Preheat disappear. The oven is now ready to cook. The word On will be displayed whenever the oven requires
more heat to stay at the set temperature.
NOTE:
When cooking if the oven door is open, the oven will not heat. The word On may appear in the display, but this
only indicates the oven is below temperature, and will resume normal operation when the door is closed.
The oven cooling blower(s) may come on and go off automatically when cooking in convection bake. The fan
will stay on after Cancel is pressed, until the unit has cooled.
After Preheat:
After Preheat, only the hidden bake and convection elements will operate, along with the convection motor.
NOTE:
Please refer to the TEMPERATURE GUIDELINES FROM FSIS on page 9 when baking meat, egg
dishes or casseroles.
PROBE
CLOCK
TIMER 1
COOK
TIME
CONV.
BAKE
CLEAN
BAKE
BROIL
CONV.
ROAST
STOP
TIME
TIMER 2
OVEN
LIGHT
7 8
9
4
5
123
6
0
CANCEL
DURING CONVECTION BAKE
COOLING
FAN
VENT
HIDDEN
BAKE
ELEMENT
HIDDEN
CONVECTION
ELEMENT
CONVECTION FAN