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What Is Pure Convection?
Your new oven has the best cooking system available today,
Pure Convection. Pure Convection is a total system approach to
cooking. The heat source is a third element outside the cooking
cell behind a baffle. Not only does the baffle separate the food
from the heat source, it channels the air from the convection fan
evenly into the cell eliminating any hot or cool spots in the oven.
This system is what allows multi-rack cooking while achieving
even results from one rack to another.
The other component in Pure Convection is the filter. The filter
eliminates the transference of flavors when cooking entire meals
and also keeps the oven cleaner.
Baking and Roasting Tips
All modes can be used to successfully prepare meals using
standard recipes or your own personal favorites.
Because of variations in food density, surface texture and
consistency, there are a few foods that may be prepared more
successfully in the standard bake mode. For this reason, standard
bake mode is recommended when preparing baked goods such
as custard. The user may find other foods that are also prepared
more consistently in standard bake mode. This is perfectly normal.
As a general rule, to convert conventional Standard Bake •
recipestoconvectionrecipes,reducetemperatureby25˚F
and the cooking time by approximately 10%.
Some recipes, especially those that are homemade, may •
require adjustment and testing when converting from
standard to convection modes. If unsure how to convert
a recipe, begin by preparing the recipe in standard bake
mode. After achieving acceptable results this way, follow the
convection guidelines listed. If the food is not prepared to
your satisfaction during this first convection trial, adjust only
one recipe variable at a time (such as cooking time, rack
position or temperature) and repeat the convection test. If
necessary, continue adjusting one recipe variable at a time
until satisfactory results are achieved. See Common Baking
Problems on the facing page for additional information.
Do not open the oven door frequently during baking. Look •
through the door window to check the progress of baking
whenever possible.
Use the minute timers to time baking functions (see page 11).•
AIR FLOW
Heated Air Circulation in Convection Modes
Wait until the shortest recommended baking time before •
checking food. For baked goods, a wooden pick placed in the
center should come clean when the food is done.
Place pans carefully on the oven racks. Turn pans on the •
racks so that the long sides run left to right, parallel to the
door.
Adjustments to recipe times and temperatures need to be •
made when baking at high altitudes. Consult a cookbook on
high-altitude cooking.
Bakeware Tips:
Cakes, quick breads, muffins and cookies should be baked in •
shiny, reflective pans for light, golden crusts.
Medium gauge aluminum sheets with low sides should be •
used when preparing cookies, biscuits and cream puffs.
Bake most frozen foods in their original foil containers placed •
on a flat cookie sheet. Follow the package recommendations.
When using glass bakeware, reduce the recipe temperature •
by25˚F,exceptwhenbakingpiesoryeastbreads.Followthe
standard recipe baking time for pies and yeast breads.
Multiple Rack Baking
The uniform air circulation provided by Pure Convection cooking
enables the full oven capacity to be utilized. Many foods, such
as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen
convenience foods can be successfully prepared on either two
or three racks at the same time. Additionally, complete meals
can be prepared by using multiple racks. See below for specific
recommendations. Follow the steps in the Oven Modes section
to manually operate the oven, or refer to the Delay Timed
Cooking section below for automatic operation.
Multiple Rack Baking Tips:
Typically, when baking on two racks, use rack positions 2 and •
4 or 3 and 5. When baking on three racks, use rack positions
1, 3 and 5.
When adapting a single rack recipe to multiple rack baking, •
it may be necessary to add to the baking time. This is due to
the extra amount of food in the oven.
Broiling
Broiling is a quick and flavorful way to prepare many foods,
including steaks, chicken, chops, hamburgers and fish. Broiling
in the oven is performed with the oven door completely shut. It is
normal and necessary for some smoke to be present to give the
food a broiled flavor. The broil temperature may be adjusted in
5˚Fincrementsfrom135˚Fuptothemaximumsettingof“HI”.The
“HI”settingisequivalentto555˚F.
Clock Displaying Broil (double oven)