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Convection
In a convection oven, the fan-circulates hot air and distributes
heat. This movement of hot air helps maintain temperature
throughout the oven, cooking foods more evenly, while sealing in
moisture.
Foods, using the Convect Bake mode, should be cooked by
lowering the cooking temperature 25°F (14°C). The cooking time
can be shortened by as much as 25 percent when using Convect
Roast, especially for large turkeys and roasts.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Use a meat thermometer or the temperature probe (if
available) to determine the doneness of meats and poultry.
Check the temperature of pork and poultry in 2 or 3 places.
Convect Bake
The convection element is hidden in the rear panel of the oven
cavity, and, assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking up to 2 racks of cakes
and up to 3 racks of food such as cookies. If the oven is full, extra
cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the convection (depending on
the model), bake and broil elements all heat the oven cavity while
the fan (depending on model) circulates the hot air. After preheat,
the convection element (depending on the model), bake element,
broil element and fan (depending on model) will cycle on and off
in intervals.
If the oven door is opened during convection baking, the fan
turns off immediately and turns on immediately when the door is
closed. Convection, Bake and Broil elements will turn off
approximately 30 seconds after the door is opened. They will turn
on again approximately 30 seconds after the door is closed.
■ Reduce recipe temperature 25°F (14°C).
To Use Convect Bake:
Before using Convect Bake, see the “Positioning Racks and
Bakeware” section and the following tips for rack positions.
NOTE: An “f” after the rack position number indicates that the flat
rack should be used, and an “ro” indicates that the roll-out rack
should be used.
Rack positions for 27" (68.6 cm) ovens
1-rack baking: 3f
2-rack baking: 1ro or 2ro and 5f
3-rack baking: 1ro, 3f and 5f
For best results when baking cakes on 2 racks, use racks 1ro and
5f for baking. Place the cakes on the racks as shown.
Rack positions for 30" (76.2 cm) ovens
1-rack baking: 3f
2-rack baking: 1ro or 2ro and 5f
3-rack baking 1ro, 3f and 5f
Roasting small cuts of meat and poultry: 2ro
Roasting large cuts of meat and poultry: 1ro
For best results when baking cakes on 2 racks, use racks 1ro and
5f for baking. Place the cakes on the racks as shown.
1. Press CONVECT then press the quickset pad below Convect
Bake.
2. A prompt for recipe conversion will appear in the display.
Press the quickset pad below Yes or No.
3. From the Temperature screen, use the number keypad to
enter a desired cooking temperature. The temperature must
be between 170°F (77°C) and 550°F (288°C) or an invalid key
alert occurs and the default temperature appears on the
screen.
A.Broil element
B.Convection element
C.Convection fan
D.Bake element
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
A
B
C
D