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29
OVEN CONTROLS
Convection Cooking
Convection cooking uses the three elements and a fan to
circulate the heat evenly and continuously within the oven
(See
Figure 24).
Benefits of convection cooking:
• Multiple rack baking.
• Some foods cook faster, saving time and energy.
• No special pans or bakeware needed.
• Food cooks more evenly.
Setting Convection Bake
This mode of cooking enables you to obtain the best results
when baking with multiple pans and racks. The oven can be
programmed for convection baking at any temperature
between 170°F to 550°F with a default temperature of
350°F.
To set the oven for convection bake and temperature to
375°F:
1. Arrange interior oven racks.
2. Press convect. Convect and bake will flash and 350
will appear in the display. If a convection bake of 350°F
is needed, press start.
3. Press 3 7 5. Convect and bake will keep flashing, and
375° will appear in the display.
4. Press start. The actual oven temperature and the fan
icon will be displayed. A beep will sound once the oven
temperature reaches 375°F, and the display will show
375°, CONVECT, BAKE, and the fan icon.
5. Place food in oven.
Convection baking tips:
• Fully preheat the oven before baking items like cookies,
cakes, biscuits, and breads.
• If your recipe cooking temperature has already been
converted for convection baking, there is no need to
reduce your oven temperature. If not, you can easily
reduce using the Convection Convert feature. Please
see
“Setting Convection Convert” on page 30 for further
instruction on temperature conversion.
• When using any single rack, position the rack so that
the food is in the center of the oven.
• For best results when baking cakes using two oven
racks, place racks in positions 2 and 4 (See
Figure 25).
• When baking using two oven racks, position cookware
as shown in
Figure 26. Allow at least 2 inches (5 cm) of
space between cookware for proper air circulation.
• Dark or dull bakeware absorbs more heat than shiny
bakeware. It may be necessary to reduce oven temper
-
ature and cook time to prevent overbrowning of some
foods. Dark bakeware is recommended for pies. Shiny
bakeware is recommended for cakes, cookies, and
muffins.
• Most baked goods (except cakes) should be baked on
pans with no sides or low sides to allow air to circulate
.
Figure 24: Air circulation in convection function
Figure 25: Rack positions Figure 26: Pan spacing
The convection fan will start as soon as the oven is set for
convection bake. The display will show an icon of rotating
fan within a square, indicating the convection fan is oper
-
ating. The bake, broil, and convection elements will also
cycle for a better heat distribution.
Pressing off will stop the feature at any time.
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NOTE