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ENGLISH
25
To set the oven for Convection Bake and
temperature to 350°F:
1. Arrange interior oven racks and place food in oven (See Fig. 1).
2. Press (See Fig. 2).
3. Press
.
Note: Please allow the convection fan 6 minutes to activate. When
the convection fan activates, a rotating fan icon will appear in the
display (See Fig. 3).The oven icon will show a rotating fan within
the square. This rotating fan icon indicates when the Convection
Fan is operating.
Press
to stop Convection Bake or cancel Convection Bake
at any time.
Setting Oven Controls
• Setting Convection Bake
INSTRUCTIONS PRESS DISPLAY
Tips for Convection Bake
1. Time reductions will vary depending on the amount and type of food to be cooked. Cookies and biscuits should be
baked on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with
a dark finish will cook faster.
2. Preheating is not necessary when cooking casseroles with Convection Bake.
3. When using Convection Bake with a single rack, place oven rack in position 3 or 4. If cooking on multiple racks, place
the oven racks in positions1 and 4 when using 2 racks. When using 3 racks, place in positions 1, 3 & 5 when using 3
racks (See Fig.1).
4. Cakes will have better results when baked using the
keypad.
Setting Convection Bake
The CONV BAKE
pad controls the Convection Bake feature.
Use the Convection Bake feature when cooking speed is desired. The
oven can be programmed for Convection Bake at any temperature
between
300°F (149° C) to 550° F (288° C).
Benefits of Convection Bake:
—Multiple oven rack baking.
—No special pans or bakeware needed.
Convection baking uses a fan to circulate the oven's heat evenly and continuously within the oven (See Fig. 1). This
improved heat distribution allows for even cooking and excellent results using multiple racks at the same time. Foods
cooked on a single oven rack will generally cook faster and more evenly with Convection Bake. Multiple oven rack
cooking may slightly increase cook times for some foods, but the overall result is time saved. Breads and pastries brown
more evenly.
Fig. 1
Air circulation of Convection Cooking
4
5
6
Fig. 2
Fig. 3
1
2
3
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