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Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsCustomer Service
Using the lower convection oven.
The convection oven fan shuts off when the oven door is opened. DONOTleave the door open for long periods of
time while using convection cooking or you may shorten the life of the convection heating element.
Adapting Recipes…
You can use your favorite recipes in the
convection oven.
When baking, reduce baking
temperature by 25°F.
No need to preheat when cooking longer
than 15 minutes.
■
For more information on adapting recipes, see
the Convection Cookbook.
■
Use pan size recommended.
■
Some package instructions for frozen casseroles
or main dishes have been developed using
commercial convection ovens. For best results
in this oven, preheat the oven and use the
temperature on the package.
To help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
■
Ideal for evenly browned baked foods cooked
on multiple shelves.
■
Good for large quantities of baked foods.
■
Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls,
angel food cake and bread.
Heat comes from the heating element in
the rear of the oven. The convection fan
circulates the heated air evenly over and
around the food. Preheating is not
necessary with foods having a bake time
of over 15 minutes.
Convection Roast
■
Good for large tender cuts of meat, uncovered.
Heat comes from the top heating
element. The convection fan circulates
the heated air evenly over and around the
food. Meat and poultry are browned on
all sides as if they were cooked on a
rotisserie. Using the roasting rack
provided, 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 product
while, at the same time, creating a rich
golden brown exterior.
When you are convection roasting it is
important that you use the broiler pan
and grid and the special roasting rack for
best convection roasting results. The pan
is used to catch grease spills and the grid
is used to prevent grease spatters.
Place the meat on the special roasting
rack. The rack holds the meat. The rack
allows the heated air to circulate under
the meat and increase browning on the
underside of the meat or poultry.
■Place the shelf in the lowest shelf
position (A).
■Place the grid on the broiler pan and
put the roasting rack over them making
sure the posts on the roasting rack fit
into the holes in the broiler pan.
In a convection oven, a fan
circulates hot air over, under and
around the food.
This circulating hot air is evenly
distributed throughout the oven
cavity. As a result, foods are evenly
cooked and browned—often in less
time than with regular heat.
(appearance may vary)
Roasting rack
Grid
Post
Broiler pan
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