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34_ operating the oven
CONVECTION BAKING AND ROASTING
The Convection Bake function lets you program the oven to
bake at any temperature between 150 °F (66 °C) and 550 °F
(288 °C). The Convection Roast function lets you program
the oven to roast at any temperature between 150 °F (66 °C)
and 550 °F (288 °C). The convection fan in the back of the
oven cavity circulates the hot air evenly throughout the oven
cavity. As a result, foods are evenly cooked and browned in
less time than with regular heat.
Convection baking
• Ideal for foods being cooked on multiple racks.
• Good for large quantities of baked foods.
• Provides good results with cookies, biscuits,
brownies, cupcakes, cream pus, sweet rolls,
angel food cake, and bread.
• Cookies have best cooking results when cooked
on flat cookie sheets.
• When convection baking on a single rack, place the oven rack in position
3 or 4.
When convection baking on multiple racks, place the oven racks in position 2
and 5.
The oven automatically adjusts the temperature for convection baking with
the Convection Auto Conversion feature. See page 51 for details.
Convection roasting (FX710BGS / FX510BGS)
• Good for larger tender cuts of meat, uncovered.
• Place a broil pan and grid under the meat or
poultry during convection roast for best results.
The pan catches grease spills and the grid
prevents grease spatters.
Meat and poultry are browned on all sides as if
they were cooked on a rotisserie. Heated air will be
circulated over, under, and around the food being roasted. The heated air seals in
juices quickly for a moist and tender interior while creating a rich, golden-brown
exterior.
See the “Recommended convection roasting guide” on page 36 for
recommended cooking times and temperatures.
(IB)FX710BGS,FX510BGS,NX583G0VB_DG68-00356A-06_EN.indd 34 2013-05-07 �� 6:24:18