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Setting Oven Controls
Setting Convection Bake - Lower Oven Only
The CONVECTION BAKE _ pad controls the Convection Bake feature. Use
the Convection Bake feature when cooking speed is desired. The oven can
be programmed for Convection baking at any temperature between 300°F
(149°C) to 550°F (288°C).
Convection baking uses a fan to circulate the oven's heat evenly and
continuously within the oven (See Figure 1). This improved heat distribution
allows for fast, even cooking and browning results. It also gives better baking
results when using 2 or 3 racks at the same time. Breads and pastries brown
more evenly. Convection bake cooks most foods faster and more evenly than
conventional baking.
General Convection Bake instructions
1. When using Convection Bake, decrease your normal cooking times. Adjust
the cook time for desired doneness as needed. Time reductions will vary
depending on the amount and type of food to be cooked. Cookies and
biscuits should be baked on pans with no sides or very low sides to allow
heated air to circulate around the food. Food baked on pans with a dark
finish will cook faster.
2. Preheating is not necessary when cooking casseroles with Convection Bake.
3. When using Convection Bake with a single rack, place oven rack in
position 2 or 3. If cooking on multiple racks, place the oven racks in
positions 2 and 4.
Benefits of Convecffon Bake:
--Multiple rack baking.
--Some foods cook faster, saving time and energy.
--No special pans or bakeware needed.
INSTRUCTIONS PRESS
Lower
Oven
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To set the oven for Convection Bake and temperature to 350°F
1. Arrange interior oven racks and place food in oven.
Lower
2. Press ave0.
2. Press _ (Fig. 3).
4. Press STy). The actual oven temperature will be displayed (Fig. 4).
A beep will sound once the oven temperature reaches 350°F.
Note: The convection fan and element will start approximately 6
minutes after the oven is set for Convection Bake (Fig. 5).
Press _ to cancel Convection Bake at any time.
Air circulation during Convection Bake
Fig. 1
Fig. 2
DISPLAY
Fig. 3
Fig. 4
Fig. 5
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