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• Set the temperature knob as specified in reference
chart, pages 21–22, or according to your recipe.
• Set the timer, if desired, for up to 120 minutes.
If the baking time is less than 20 minutes, first turn
the timer clockwise past the 20-minute mark and
turn it back to the desired time. If a longer bak-
ing time is required, turn the timer directly to the
desired time.
• If not using the timer, set timer to OVEN ON
position.
• Always use a potholder or oven mitt when removing
hot food from the oven.
Convection Bake
The general rule for using most regular baking recipes
with a convection oven is to reduce the temperature
given in the recipe by 25˚F. For roasting larger items such
as meats or roasts, use the same temperature as
indicated, but reduce the cooking time.
In any case, always check your baked items 10 minutes
before cooking time indicates. For larger roasted items
such as meats, start checking 20 to 40 minutes before
stated cooking time is reached.
With convection baking, the key is the airflow. Avoid
using baking dishes with high sides. For example, even
when baking cookies, try to use a cookie sheet with no
sides. For roasting meats use shallow baking trays as
opposed to large, high-sided roasting pans. For the same
reason you'll want to avoid cooking anything with a lid
when you use the convection feature as the lid blocks the
airflow.
• Set rack to desired position.
• Set the function knob to Convection Bake.
• Set the temperature knob to the desired level.