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Safety Instructions
Operating Instructions
Care and CleaningTroubleshooting TipsConsumer Support
Using the lower convection oven.
The convection oven 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.
Adapting Recipes…
You can use your favorite recipes in the
convection oven.
When baking, reduce baking
temperature by 25°F.
■ Use pan size recommended.
■ Some package instructions for frozen casseroles
or main dishes have been developed using
commercial convection ovens. For best results
in this oven, preheat the oven and use the
temperature on the package.
Convection Bake
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 cavity. As a result, foods
are evenly cooked and browned—often in less
time than with regular heat.
■ Ideal for evenly browned baked foods cooked
on multiple shelves.
■ Good for large quantities of baked foods.
■ Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls,
angel food cake and bread.
The convection fan circulates the heated
air evenly over and around the food.
Preheating is not necessary with foods
having a bake time of over 15 minutes.
Multi-Shelf Convection Baking
When convection baking with only 1 shelf, follow
the shelf positions recommended in the Using the
lower oven section.
Because heated air is circulated evenly
throughout the oven, foods can be baked
with excellent results using multiple
shelves.
Multi-shelf 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-shelf
baking.
When baking on 3 shelves, place one
shelf in the second (B) position, one in
the fourth (D) position and one in the
6th (F) position.
Multi-shelf positions