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33
OPERATION OF RANGE (continued)
CONVECTION MODE
Heat is transferred from the bake burners in the bottom of the oven cavity to the
oven cavity itself. The convection fan in the rear of the oven then circulates the hot air,
providing even heat distribution throughout the oven. Convection cooking generally
provides a more even temperature with faster baking times than the standard oven
baking setting. This mode is controlled by a switch on the right hand side of the
control panel. Simply flick the switch in to activate it.
• Position the oven’s bottom cover and the oven shelf/shelves before using the oven.
Use more than one oven shelf for larger baking loads. Remove any unused shelves
and baking utensils from the oven.
• Preheat the oven to the temperature stated in the recipe before baking. Depending
on the temperature needed and the size of the oven, preheating will take 15 - 20
minutes.
• Arrange pans and food items evenly on the shelves. Make sure pans do not touch
each other or the sides of the oven. When baking a single item, always center the
item on the oven shelf, preferably in the center of the oven. If baking on multiple
shelves, make sure to stagger items on the shelves so that one is never directly
above another.
NOTES ABOUT CONVECTION COOKING
Convection cooking generally provides a more even temperature with faster baking
times than the standard oven baking setting. When baking in Convection Mode, either
reduce the temperature stated in the recipe and leave the baking time unchanged, or
reduce the baking time by several minutes and leave the temperature unchanged. For
foods with a baking time of over an hour, reducing both the temperature and the time
slightly may give the best results.
• Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans,
and are excellent for pies, breads and anything that needs browning or a crisper crust.
• Shiny finish or light coloured pans may work best for foods that require lighter, more
delicate browning or a crisper crust as they reflect some heat, creating a less intense
baking surface.
• Avoid opening the oven door frequently during baking as this aects temperature
and eciency.
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