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Cooking Instructions
CONVECTION BAKING
The convection oven uses a fan located in the rear wall of the
oven to circulate heated air around the food to be cooked.
The controlled air flow pattern quickly seals the food surface
retaining the natural juices and flavour. This method of
cooking enables you to obtain the best culinary results when
baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Batch cooking is more convenient with better results.
2. Defrosting is quicker in convection mode when compared
to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for
convection baking/roasting when using the convection
mode. Times may be reduced by as much as 30% when
using the convection feature.
Setting Convection Bake
The or pad controls the Convection Bake feature. Use the Convection Bake
feature when cooking speed is desired. The oven can be programmed for Convection
baking at any temperature between 300° F (149° C) to 550° F (288° C).
Convection baking uses a fan to circulate the oven's heat evenly and continuously within
the oven. This improved heat distribution allows for fast, even cooking and browning
results. It also gives better baking results when using 2 or 3 racks at the same time.
Breads and pastries brown more evenly. Most foods cooked in a standard oven will cook
faster and more evenly with Convection Bake.
General Convection Bake Instructions
1. When using Convection Bake, decrease your normal cooking times as shown aside.
Adjust the cook time for desired doneness as needed. Time reductions will vary
depending on the amount and type of food to be cooked. Biscuits should be baked on
pans with no sides or very low sides to allow heated air to circulate around the food.
Food baked on pans with a dark finish will cook faster.
2. Preheating is not necessary when cooking casseroles with Convection Bake.
3. When using Convection Bake with a single rack, place oven rack in position 2 or 3. If
cooking on multiple racks, place the oven racks in positions 2 and 3.
4. Avoid baking cakes and pastries with the Convection Bake feature.
Benefits of Convection Bake:
—Some foods cook up to 30% faster, saving time and
energy.
—Multiple rack baking.
—No special pans or bakeware needed.
Foods for CONVECTION BAKE pad
*Decrease normal cook time by:
Frozen foods, pies, ..................15-25 %
pastries and pizza
Refrigerator biscuits ................15-30 %
Rolls & Breads .........................20-25%
Fresh Pies/Pastries .................10-20 %
Begin with the maximum reduction in cook times and
adjust as needed.
*Recommended reduction in cook times based on
brands of food items tested. Cook times may vary with
your specific brand of food item.