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8
Convection Cooking - Single or Upper
Oven Only
(on some models)
During convection cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the
food can help to speed up cooking by penetrating the cooler
outer surfaces. Food cooks more evenly, browning and crisping
outer surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil
elements, and the fan operate to heat the oven cavity. If the oven
door is opened during convection cooking or preheating, the
fan turns off immediately and the element(s) will turn off after 30
seconds. Once the door is closed, the element(s) will turn back on.
NOTE: It is normal for the convection fan to run during non-
convection cycles as well as during preheat.
■ It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking progress.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
■ Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.
■ When using more than one rack, position bakeware/cookware
on the racks to allow movement of the fan-circulated air
around the food. See the “Positioning Racks and Bakeware”
section.
■ If the oven is full, extra cooking time may be needed.
■ For optimal cooking results, do not cover food.
■ When roasting poultry and meat, use a broiler pan and grid.
It is not necessary to wait for the oven to preheat, unless
recommended in the recipe.
To order a broiler pan, see the “Assistance or Service” section.
Convection Baking
Use Convect Bake for single- or multiple-rack baking. When
convection baking, reduce your recipe baking temperature
by 25°F (15°C).
To Set Convect Bake:
1. Press CONVECT until “CONVECT BAKE” is displayed.
2. Press START LOWER.
3. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the temperatures
allowed, the minimum or maximum allowed temperature will
be displayed. Enter a temperature in the allowable range.
4. Press START LOWER. The oven will begin preheating. There
are two preheat modes on Convect Bake function. Use Rapid
Preheating when using a single rack only, and use the standard
Preheating when using multiple racks. It is possible to switch
between “Rapid Preheating” and “Preheating” by pressing
START LOWER during the preheating.
5. Place the food in the oven and close the oven door when
preheat is completed.
6. Press CANCEL LOWER when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired temperature
and then pressing START LOWER. Changing the temperature
once food is placed in the oven could affect the performance.
Convection Broil
When convection broiling, enter your normal broiling temperature.
The oven door must be closed when using Convect Broil.
It is not necessary to preheat the oven for Convect Broil.
1. Place the food in the oven, and close the oven door.
2. Press CONVECT until “CONVECT BROIL” is displayed.
3. Press START LOWER.
4. Press the number keypads to set the desired temperature. If
the temperature entered is not in the range of the temperatures
allowed, the minimum or maximum allowed temperature will
be displayed. Enter a temperature in the allowable range.
5. Press START LOWER.
6. Press CANCEL LOWER when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired temperature
and then pressing START LOWER. Changing the temperature
once food is placed in the oven could affect the performance.
Convection Roasting
When convection roasting, enter your normal roasting
temperature. The roasting time should be 15-30% less
than in conventional cooking.
It is not necessary to preheat the oven for Convect Roast.
1. Place the food in the oven, and close the oven door.
2. Press CONVECT until “CONVECT ROAST” is displayed.
3. Press START LOWER.
4. Press the number keypads to set the desired temperature.
If the temperature entered is not in the range of the
temperatures allowed, the minimum or maximum allowed
temperature will be displayed. Enter a temperature in the
allowable range.
5. Press START LOWER.
6. Press CANCEL LOWER when finished.
7. Remove food from the oven.
NOTE: The temperature may be changed at any time by
pressing the number keypads to enter the desired temperature
and then pressing START LOWER. Changing the temperature
once food is placed in the oven could affect the performance.
Convection Recipe
When using Convection Recipe, enter your normal cooking
temperature. The oven door must be closed when using
Convection Recipe.
It is not necessary to preheat the oven for Convection Recipe
MEATS option.
1. For Convection Recipe MEATS only: Place food in the oven,
and close the oven door.
2. Press CONVECT until “CONVECT RECIPE” is displayed.
3. Press START LOWER.
4. Press CONVECT to cycle between the options. Press START
LOWER to select the displayed option.
5. Press the number keypads to set the desired temperature.
If the temperature entered is not in the range of the temperatures
allowed, the minimum or maximum allowed temperature will be
displayed. Enter a temperature in the allowable range.
6. Press START LOWER.
7. Press the number keypads to enter the desired cook time,
and then press START LOWER.
A
B
A. Broiler grid
B. Broiler pan
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