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Convection Baking and Roasting
1. Broil element
2. Convection fan
3. Bake element
During convection baking or roasting , the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the broil element and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.
■ For optimal cooking results, do not use aluminum foil.
■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also. See the cookbook supplied with
this oven for more information.
To Convection Bake or Roast:
Before convection baking or roasting,
position the racks
according to the “Positioning Racks and Bakeware” section.
When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECT BAKE, use the roasting rack on
top of the broiler pan and grid. It is not necessary to wait for the
oven to preheat before putting food in, unless recommended in
the recipe.
1. Roasting rack
2. Broiler grid
3. Broiler pan
1.
Press CONVECT (UPPER).
Close oven door. The display will show “door” and the
heating elements will not heat if the door is open when baking
and roasting.
Press the TEMP “up” or “down” arrow pad to enter a
temperature other than 325°F (177°C). The bake range can be
set between 170°F and 500°F (77°C and 260°C).
2.
Press START/ENTER.
A preheat time will count down and “PrE°” will appear on the
oven display if the actual oven temperature is under 170°F
(77°C).
When the actual oven temperature reaches 170°F (77°C), the
timer will continue counting down. The temperature setting
can be changed any time after pressing START/ENTER.
When the set temperature is reached, if enabled, one tone will
sound.
3.
Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
Broiling and Custom Broiling
1. Broil element
Broiling uses direct radiant heat from the broil element to cook
food. During broiling, the broil element cycles on and off in
intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element will
turn off immediately and come back on once the door is closed.
■ Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■ After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe.
Close the door.
1.
On double oven models only, press UPPER OVEN or LOWER
OVEN.
2.
Press CUSTOM BROIL.
3.
Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
4.
Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
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