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13
Using the Oven
bake
convection bake
Bake
Traditionally, baking is to cook with dry heat. Hot air from the top and bottom of the
oven envelops the food in a radiant dry heat, which combines with a little moisture from
the food to become a circulating vapor in the 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.
TruConv (TruConvec™)
The rear element only operates at full power. There is no direct heat from the bottom or top
elements. The motorized fan in the rear of the oven circulates air in the oven cavity for even
heating. Use this setting for foods that require gentle cooking such as pastries, sou es,
yeast breads, quick breads and cakes. Breads, cookies, and other baked goods come out
evenly textured with golden crusts. No special bakeware is required. Use this function for
single-rack baking, multiple-rack baking, roasting, and preparation of complete meals. This
setting is also recommended when baking large quantities of baked goods at one time.
TruConvec
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