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10
OPERATING INSTRUCTIONS
CONVECTION BAKE:
Convection Bake uses the fan at the back of the oven to circulate the hot air in a continuous
pattern around the food for more precise baking. This circulating air heats and browns the surface
of the food, which allows most foods to be cooked at lower oven temperatures or in less time than
if baked at regular temperature in bake mode. Foods requiring a longer cooking time, such as
large pieces of meat or other foods, can be cooked in low-sided baking utensils. Air leavened foods, when baked
with convection, save you cooking time. Using multiple racks will save you time as you can cook more foods at
the same time. Remember to always Preheat the oven until the Preheat indicator turns off.
Example of foods suitable for Convection Bake:
- Breads
- Cookies (up to 6 racks at once)
- Muffins
- Pizzas
- Pies
To get best result using Convection Bake:
■ Follow the recipe amounts and ingredients, including the size and shape
of the baking utensil recommended in the recipe.
■ Do not open the oven door, rather use the interior light and look through
the window.
■ Never use the oven for storage.
■ Metal utensils give better results in convection than glass baking utensils.
■ Use the timer and set it for less than the minimum time in your recipe.
■ The first time you use a recipe in the convection mode, be sure to note the new baking time for future use.
■ Be sure to read the basic information on convection before using the oven for the first time.
■ Keep in mind that convection baking results vary. Standard bake often yields a more appetizing appearance in
food results compared to convection, but convection allows you to cook more food products at one time.
■ Convection Bake is recommended for most multiple rack cooking, especially three or more rack cooking. Many
foods can be prepared on several racks at the same time, such as cookies, muffins, cakes, pies, pizzas and others.
Converting Recipes to Convection Bake:
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven
temperature can remain the same as stated in the recipe, but the food should be cooked for a shorter period of
time. The temperature can usually be lowered 25°F and the food will probably take the same length of time as
the recipe states. If you find that food is adequately browned on the outside, but not done in the center, lower
the temperature another 25°F and add to the baking time. When reducing the temperature always check the
food for doneness a minute or two before the minimum time stated in the recipe, as time can always be added.
Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when
you convert it to convection. Convection will be easier to use after you have used it a few times and become
accustomed to the way it cooks.
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
CONV.
BAKE
- Pastry Crusts
- Puff pastries
- Angel Food Cake
- Souffles
- Chiffon Cake