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English 25
• For best results, bake food on a single rack with at
least 1 1/2” space between pans or dishes and oven
walls.
• Eliminate heat loss from the oven by using the window
to periodically check food for doneness instead of
opening the door.
• If multiple racks are used, use a maximum of 2 racks.
For cookies and cakes use positions 2 and 5. Stagger
pans so that one is not directly above the other
Convection Bake
Convection Bake is similar to Bake. Heat comes from the
lower burner that is circulated throughout the oven by the
convection fan. The Convection Bake mode is well suited
for cakes, bar cookies and breads to take advantage of the
bottom heat, yielding a better crust on baked items.
It is also best for baking cookies, biscuits, cream puffs, on
multiple racks (2 or 3) at the same time.
The benefits of Convection Bake include:
-- Slight decrease in cook time.
-- Higher volume (yeast items rise higher).
Tips
• Place food in shallow, uncovered pans such as cookie
sheet without sides.
• For cakes and cookies use rack positions 3 and 5.
• If baking more than one pan on a rack, allow at least 1”
to 1 1/2” of air space around the pan. Stagger pans so
that one is not directly above the other (see graphic).
Auto Convection Conversion
The Convection Bake mode requires a 25° F reduction in
temperature. Auto Convection Conversion reduces the
temperature you enter automatically. Simply enter the
package or recipe temperature when setting the mode. The
control calculates the correct temperature and it is shown in
the display.
The Auto Convection Conversion feature can be turned on
to allow for automatic temperature adjustments. See “Auto
Convection Conversion” in “Settings” on page 19 for
details.
Pizza
In the Pizza mode, heat from the lower burner is circulated
throughout the oven by the convection fan. Use the Pizza
mode for fresh or frozen pizza.
Tips
• When baking a frozen pizza:
For a crispy crust, place pizza directly on the rack.
For a softer crust, use a pizza pan.
• When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
• Sprinkle cornmeal on the pizza pan to prevent sticking.
• If using a pizza paddle, sprinkle the paddle liberally
with cornmeal for ease in transferring the dough to the
pan.
• If par baking handmade pizza dough, prick the dough
with a fork before baking.
• If using a pizza pan, choose a dark, perforated pan for
a more crisp crust and a non-perforated pan for a softer
crust.
• Preheat baking stones following manufacturer’s
recommendations while the oven is preheating.
• Bake homemade pizzas on rack position 2 in the
center of the rack.
• Follow manufacturer’s directions for frozen pizza.
Roast
Roast uses the lower burner to maintain the oven
temperature. Roast is best suited for meat and poultry and
less tender cuts of meat.
Tips:
• Preheating the oven is not necessary.
• Use a high-sided broil pan or roasting pan. Cover dish
with a lid or foil for less tender cuts of meat.
• For less tender cuts of meat, add liquids such as water,
juice, wine, bouillon or stock for flavor and moisture.
• Roasting bags and using a lid are suitable for use in
this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
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