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11
GENERAL GUIDELINES
With FAN/BAKE mode, a fan gently circulates the heated air within the oven, providing a more even tem-
perature around the food. This system, used in many large commercial ovens for years, produces more even
browning and cooking of baked foods, meats and poultry. The forced air also displaces the layer of cold air
surrounding the food, allowing faster cooking in many cases or a lowering
of temperature. In general, meats and poultry can be cooked in less time (a
meat thermometer will help to prevent overcooking). Cakes, pies, cookies,
etc. can be baked at a lower temperature (see charts and recipes).
BAKE mode is used when browning and crisping are less important or unde-
sirable. Use it, following conventional recipes, for casseroles, stuffed vegeta-
bles, fish, lasagna, fruit tarts, cheesecakes and other moist mixtures.
CONVECTION BAKING OF CONVENIENCE FOODS
Many convenience foods can be successfully baked or heated by convection on the FAN/BAKE mode. In
general, follow the package directions for temperature and time.
However, lower the temperature by 25°F.
for more even cooking of larger items, frozen foods (except waffles and pancakes) and packaged casserole
mixtures. There is such a wide choice of convenience foods on the market and variations in packaging, quantities and
initial temperatures (frozen, refrigerated and shelf temperature) that it’s best to follow the package instructions. Check
the food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature for best results.
Here are some tips for different types of convenience foods:
- If directions call for placing the food container on a metal pan or cookie sheet to avoid spills or to aid
even cooking, use the shallow pan provided. Use it or the cookie sheets provided for foods, such as
rolls, cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed directly
on a pan or cookie sheet.
- Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a
microwave oven and, within limits, a conventional oven. Be sure to follow directions for maximum bak-
ing temperature. The container can melt or scorch if too high a temperature is used. To be on the safe
side, set the oven 25°F. lower than the recommended temperature.
- When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn
bread, coffeecake and cake mixes) check the package directions for recommended sizes of pan, casserole
or dish and the proper baking times for each. A 9-inch round or an 11/7 - by 11/2 inch rectangular pan
will fit in the oven with room on all sides for air circulation.
Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a 3-
inch deep 9-inch round bundt or spring-form pan.
2
USING THE CONTROL AND SETTING THE MODES
CONVECTION OVEN COOKING ON TWO TRAYS SIMULTANEOUSLY
This special function is designed to produce perfect results when using two trays to bake delicate food items
such as cookies, brownies, cakes, pies etc. (see additional notes on page 13). The function is accessible by
pressing the FAN/BAKE button twice until you see displayed. Please note, this function is pro-
grammed to control temperature, so only the baking time can be adjusted. This function is programmed to
control temperature, so only baking time can be adjusted. Follow the full set of instructions as outlined
below. The oven should always be pre-heated. Wait for the audible signal
(3 times 3 short beeps) before
placing the trays with food in the oven.
1 Press the FAN/BAKE button
(10) twice. The display will
show the message
.
We recommend cooking chicken, roasts and small fowl directly on the broiling rack
resting on the dripping-pan (see fig. on the left) to avoid fat spattering onto the sides
of the oven and dripping onto the bottom. See the following sections for further
details.
IMPORTANT