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39
Operation
The Lower Oven
Convection Bake
Convection Bake uses the same heating elements
as Bake, with the addition of a convection fan
and heater in the back of the cook cavity. This fan
and heater help heat and circulate the air evenly
throughout the chamber to produce superior
browning and crisping.
Any food cooked in the Bake mode can also be
prepared using Convection Bake and vice versa.
In general, items cooked in Convection Bake
will cook about 33% faster than when cooked
in Bake. The temperature should be reduced by
25° F.
Broil Hi and Broil Lo
Broiling directly exposes food to radiant heat
(as over a re or on top of a grill). The heat is
direct and intense, and it di ers from baking or
roasting in that only the top side of the
food is exposed to the heat source.
Foods that are typically broiled are quick
cooking, inherently tender, relatively lean, and
not too thick, (for example, beef steaks, whole
sh, and chicken satay).
Roast
Roasting and baking are similar in concept, but
roasting is used mostly for meats and vegetables
as opposed to baked goods. Hot air from the top
and bottom of the oven is used to brown the
outside of food while retaining moisture inside.
In the Lower Oven, the two top heating
elements provide optimized control for broiling
and roasting.
convection bake
broil
roast
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