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CONVECTION COOKING
The convection cooking will be best used for items hke souffles, breads, angel food cakes, pizza, and for
broiling meat and fish.
No special techniques are required to adapt your favorite oven recipes to convection cooking, although
you may need to use some lower temperature by 25°F "- 35°F than in a conventional oven cooking.
Because the convection cooking method is identical to a conventional oven except for increased efficiency
of fan-circulated hot air.
When baking cakes, cookies, breads, rolls or other baked foods, some recipes occassionally call for
preheating. Preheat the empty oven just as you do in the conventional oven. But heavier dense foods
such as meats, casseroles, poultry can be started without preheating.
All heatproof cookware or metal utensils may be used in convection cooking.
BAKING PAN/METAL UTENSILS
Any baking pan less than 13" x 13" can be used with this
oven.
The Baking Pan and metal utensils, should be placed on
the Metal Rack as shown.
The Baking Pan and metal utensils should only be
used for convection cooking. Never use for
microwave or micro/convec cooking since arcing
may happen and damage to the Oven may result.
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