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Setting Oven Controls
• Setting Convection Bake
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Benefits of Convection Bake: I
--Multiple oven rack baking.
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--No spec a pans or bakeware needed.
Setting Convection Bake
The CONY BAKE _") pad controls the Convection Bake feature.
Use the Convection Bake feature when cooking speed is desired. The
oven can be programmed for Convection Bake at any temperature
between 177° F to 77° F.
Air circulation of Convection Cooking
Fig. 1
Convection baking uses a fan to circulate the oven's heat evenly and continuously within the oven (See Fig. 1). This
improved heat distribution allows for even cooking and excellent results using multiple racks at the same time. Foods
cooked on a single oven rack will generally cook faster and more evenly with Convection Bake. Multiple oven rack
cooking may slightly increase cook times for some foods, but the overall result is time saved. Breads and pastries brown
more evenly.
Tips for Convection Bake
1. 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 ti,_
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 positions1 and 4 when using 2 racks. Place oven racks on Roasting Shelf, 3 & 5 positions when
using 3 racks (See Fig.1 ).
4. Cakes will have better results when baked using the
keypad.
INSTRUCTIONS
To set the oven for Convection Bake and
temperature to 350°F:
1. Arrangeinteriorovenracksandplacefoodinoven(SeeFig. 1).
2. Press _. (See Fig. 2).
3. Press
d
Note: The oven icon will show a rotating fan within the square. This
rotating fan icon indicates when the Convection Fan is operating
(See fan in shown in Fig. 3).
Press Q to stop Convection Bake or cancel Convection Bake
at any time.
PRESS DISPLAY
Fig. 2
Q Fig. 3
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