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19
OVEN CONTROLS
Convection Bake
Convection functions use a fan to circulate oven heat
continuously around the oven. This improved heat distribu
-
tion allows for fast, even cooking and browning results.
Breads and pastry brown more evenly. Convect Bake may
be set for any oven temperature between 170°F (77°C) and
550°F (288°C).
Benefits of convection cooking include:
• Multiple rack baking.
Baking tips
• For pastries and breads, use the convection bake
function for best results when using multiple racks.
• Fully preheat the oven before cooking items like
cookies, biscuits, and breads.
• When using any single rack, use rack position 5 so that
the food is in the center of the oven.
• When using two oven racks, place in positions 2 and 7
(
Figure 18) and place bakeware as shown in Figure 19.
• When cooking with three oven racks, place racks on
positions 2, 5, and 8.
• Dark or dull bakeware absorbs more heat than shiny
bakeware. It may be necessary to reduce oven
temperature and cook time to prevent overbrowning of
some foods. Shiny bakeware is recommended for
cakes, cookies, and muffins.
• Glass cookware is a slow heat conductor. May require
reducing oven temperature.
• Use pans or cookware with low sides. This allows the
air to circulate around food evenly.
• Unless the recipe is written for convection cooking,
reduce oven temperature 25°F from recipe’s
recommended oven temperature. Follow the remainder
of the recipe’s instructions using the minimum
recommended cook time.
• Do not open oven door often. Opening the door will
reduce the temperature in the oven and may increase
cooking time.
To set Convection Bake with a default oven set temper-
ature of 350°F:
1. Press Convect key once. Conv Bake and 350° will
appear in the display.
2. Press START.
To cancel Convection Bake at any time, press off.
Important notes:
• If the oven door is opened when convection bake is
active, the convection fan will stop rotating until the
oven door is closed.
• When using convection bake, cook time reductions may
vary depending on the amount and type of food being
cooked.
Figure 18: Air movement using convection
Figure 19: Baking on multiple levels
1
2
3
4
5
6
7
8
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