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Convection Fan Operation
In a convection oven, a fan circulates hot air over, under, and around the
food.
This circulating hot air is evenly distributed throughout the oven. As a
result, foods are evenly cooked and browned ― often in less time than
with convection heat.
Note: To maximize cooking evenness, the fan is designed to rotate in both
directions, with a pause in between. This is normal.
The convection fan shuts off when the oven door is opened. DO NOT leave
the door open for long periods of time while using convection cooking or
you may shorten the life of the convection heating element.
Using the Convection Oven
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Introduction
The convection oven comes with two convection baking modes:
Multi and 1 Rack:
MULTI ― for convection cooking on more than one rack. Touch the
CONVECTION BAKE pad and then the 2 pad. See the Multi-Rack
Convection Baking section below.
1 RACK ― for convection cooking on one rack only. Touch the
CONVECTION BAKE pad and then the 1 pad. See the 1 Rack Convection
Baking section below.
Multi-Rack Convection Baking
Because heated air is circulated evenly throughout the oven, foods can be
baked with excellent results using multiple racks.
Multi-rack baking may increase cook times slightly for some foods, but
the overall result is time saved. Cookies, muffins, biscuits, and other
quickbreads give very good results with multi-rack baking.
To cook food on more than one rack in convection bake, use CONVECTION
BAKE MULTI.
For multi-rack baking, place the flat rack in the highest (C) position and the
offset rack in the middle (B) position.
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1 Rack Convection Baking
When convection baking with only 1 rack, use CONVECTION BAKE 1 RACK
and follow the rack positions recommended in the Using the Oven section
of the Owner's Manual.
Note: Ideal for baked foods cooked on 1 rack.
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