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USING THE CONVECTION OVEN (on some models)
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.
To help you understand the difference between
convection bake and roast and traditional bake
and roast, here are some general guidelines.
CONVECTION BAKE
• Preheat the oven. See the Using the Oven–
Preheating and Pan Placement section.
• Ideal for foods cooked on multiple shelves.
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food
cake and bread.
The convection fan circulates the heated
air evenly over and around the food.
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.
CONVECTION ROAST
• Good for large
tender cuts of
meat, uncovered.
The convection fan
circulates the heated
air evenly over and
ar
ound the food.
Using the grid and
broiler pan provided,
heated air will be
circulated over and
around the food being
roasted. The heated air seals in juices quickly for
a moist and tender product while, at the same
time, creating a rich golden brown exterior.
Roasts or poultry should be cooked on shelf
position (A).
When you are
convection roasting,
it is important that
you use the broiler
pan and grid for best
convection roasting
results. The pan is
used to catch grease
spills and the grid is used to prevent grease
spatters.
• Place the shelf in shelf position (A).
•
Place the grid on the br
oiler pan.
E
D
C
B
A
R
Roasts or poultry should be
cooked on shelf position (A).
OPERATING INSTRUCTIONS