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19
COOLING VENTILATION
In order to cool down the exterior of the appliance, this model is equipped with a
cooling fan, which comes on automatically when the oven is hot.
When the fan is on, a normal ow of air can be heard exiting between the oven door
and the control panel.
NOTE: When cooking is done, the fan stays on until the oven cools down suciently.
QUICK TIPS
CONVECTION COOKING
ABOUT CONVECTION COOKING
Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more
elements to cook food. Convection modes use both heat from the elements and
fans in the back of the oven to continuously circulate the heated air throughout the
oven.
ADVANTAGES OF CONVECTION COOKING
•
Even baking, browning and crisping.
•
Juices and avors are sealed in.
•
Air leavened foods such as cream pus, soués, meringues and breads are
higher and lighter.
•
Multiple rack cooking.
•
No special bake ware required.
•
Saves time and energy.
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode Use this mode for: For Best results Quick Cooking Tip
Convection
Bake
•
Large quantities
of food on
multiple racks.
•
Pastries, breads,
snack, foods
and appetizers.
•
Use low-sided,
uncovered
pans.
•
Center baking
sheets side
to side on the
oven rack.
•
Reduce recipe
temperature by
25°F (15 °C).
•
Check food for
doneness early:
If recipe calls for
Check food
1 - 15 min. - 3 min.
early
6 - 30 min. - 5 min.
early
31 min.-1hr. - 10 min.
early
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