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16
Oven Controls
Setting Convection Bake
Convection functions use a fan to circulate the oven's heat
uniformly and continuously around the oven (Figure 17). This
improved heat distribution allows for fast, even baking and
browning results. It also gives better baking results when using
two oven racks at the same time. Heated air flows around the
food from all sides, sealing in juices and flavors. Breads and
pastry brown more evenly. Most foods baked in a standard pan
will bake faster and more evenly with the convection feature.
Multiple rack baking may slightly increase bake time for some
foods, but the overall result is time saved.
Convection Bake may be set for any oven temperature between
170°F (77°C) to 550°F (288°C).
Benefits of Convection Bake:
• Superior multiple oven rack performance
• Foods bake more evenly
• Foods can bake up to 25 to 30% faster.
Important note:
The convection bake feature is best used when the recipe
instructions have been written especially for convection baking.
If the recipe instructions are for baking and you wish to use
convection baking, follow the “Setting Convection Convert”
instructions on page 17. Convection convert will automatically
adjust the oven temperature so that convection baking will
provide the best possible results.
To set Conv Bake with a default oven set temperature of 350°F
(177°C):
Always use pot holders or oven mitts when using
the oven. When cooking the oven interior, oven racks, and
cooktop will become very hot which can cause burns.
Do not bake foods directly on the oven bottom.
To avoid damaging the oven interior and surfaces, always bake
foods in the oven using bakeware positioned on an oven rack.
1. Press Upper Oven or Lower Oven.
2. Press Conv Bake.
3. Press .
To cancel Conv Bake at any time, press .
Important:
• The convection fan will begin rotating once convection
bake, convection roast, or convection convert has been acti-
vated.
• If the oven door is opened when the convection function is
active, the convection fan will stop rotating until the oven
door is closed.
Figure 17: Air movement using convection
Figure 18: Convection baking on multiple levels/racks
Figure 19: Oven rack positions
1
5
6
4
3
2
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