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True Convection
Tips •
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True Convection cooks with heat from a third element behind
the back wall of the oven. The heat is circulated throughout the
oven by the convection fan.
True Convection is well suited for cooking individual serving-sized foods such as
cookies and biscuits. It is also good for cooking on multiple racks (2 or 3) at the
same time. Baking cookies is possible on 6 racks simultaneously, tn this case, the
baking time increases slightly. The benefits of True Convection include:
• Even browning.
Time savings as a result of using multiple racks at one time.
Reduce recipe temperature by 25 °F if Auto Convection Conversion is not
activated. Refer to True Convection chart.
Place food in low-sided, uncovered pans such as cookie sheets without sides.
If baking more than one pan on a rack, allow at least 1" to 1½" of air space
around the pan. Stagger pans so that one is not directly above the other (see
graphic below).
For cakes use rack positions 2 and 5.
27" appliances: 30" appliances:
Auto Convection
Conversion
If you would like to convection bake cakes on 2 levels see the "True Convection
Char_' for recommended rack positions.
True Convection and Convection Bake modes require 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 off to allow for manual
temperature adjustments. See "Convection Conversion" in the "Setup" section for
details.
English 31
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