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21
General Cooking Guidelines
Standard & Convection Cooking
Convection Air Pattern
Diagram shows how heat is
circulated from the convection fan,
distributing heat evenly around the
food, during the cooking process.
Radiant Heat Pattern
Diagram shows how
heat is radiated from
the elements, during the
cooking process.
Standard Cooking:
This is the traditional “radiant heat” style of cooking. You may choose this method
of cooking for your tried and true recipes. As with all radiant style ovens, it will be
necessary to preheat the oven, especially for baked goods. When roasting meats
more cooking time depending on the size of the cut. To assure desired degree of
doneness, use a meat thermometer for meats and poultry.
Note: Bake and Broil elements are independently controlled. Broil
element will not turn on when bake element is used.
Convection means conveying. A fan at the back of the oven circulates the hot air thus
cooking foods from all sides, sealing in juices. The circulating air penetrates food
faster therefore you may want to cook foods for less time at the usual temperature
or reduce the temperature by 25 °F/15 °C and cook for approximately 10% less time
or as indicated in our cooking guides on Pages 22 and 23.
With convection cooking you can cook on more than one rack at a time thus saving
time and energy. Occasionally if cooking on multi-levels you may need to remove
one pan sooner than the others. You can even cook a complete meal at the same
time as long as you choose items that cook at the same temperature, as there is no
the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so
that one is not directly over the other and leave at least 1" (2.5 cm) of space between
the pans. Do not place large pans directly in front of fan, at the back of oven, as this
may block the air circulation.
Please Note: When cooking high moisture content foods in the oven on the
convection mode,some steam/condensation may be noticed on the outside
of the oven door.
This method of cooking uses both hot air and radiant heat, and is similar to rotisserie
cooking, where high heat is applied quickly and evenly around the meat, but instead
of rotating, hot air circulates around the meat.
insert the optional raised roasting rack into broiler pan and rack. Place the cuts
of meat or poultry fat side up, uncovered on the raised roasting rack. This allows
the air to circulate around the roast, sealing in the juices. Do not use deep roasting
pans or baking pans with high sides , as air cannot circulate around the food. Insert
a meat thermometer into the thickest part of the meat, avoiding bones to accurately
determine doneness.
This method of cooking is used to transfer high heat over a short period of time to
placed in close proximity to the broiler element. Usually used to brown the surface
of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add
water to the bottom of the pan to reduce smoking) and place on the third or fourth
rack depending on the food and your personal tastes. Please do not leave food being
broiled unattended - excessive smoke or burning may occur. Refer to broiling tips
& cooking chart on Page 23.
Convection Cooking:
Convection Roasting:
Standard Broiling:
Note:
installed when selecting convection,
otherwise fan will not circulate air
properly.