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15
D
C
B
A
Using the convection oven.
The convection oven fan shuts off when the oven door is opened. DO NOT leave the door open for long periods of time while using
convection cooking.
In a convection oven, a fan circulates
hot air over, under and around the
food. This circulating hot air is evenly
distributed throughout the oven cavity.
As a result, foods are evenly cooked
and browned-often in less time than
with regular heat.
To help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
The convection fan circulates the heated air
evenly over and around the food.
Preheat the oven.
Ideal for foods cooked on multiple racks.
Good for large quantities of baked foods.
Good results with cookies, biscuits,
brownies, cupcakes, cream puffs, sweet
rolls, angel food cake and bread.
Convection Roast
Good for large tender cuts of meat, uncovered.
The convection fan circulates the heated air
evenly over and around the food. Meat and
poultry are browned on all sides, as if they
were cooked on a rotisserie. Heated air will
be circulated over, under and around the
food being roasted. The heated air seals in
juices quickly for a moist and tender product
while, at the same time, creating a rich
golden-brown exterior.
Roasts or poultry should be cooked on rack
position (A).
When you are convection roasting, it is
important that you use a broiler pan and grid
for best convection roasting results. The pan
is used to catch grease spills and the grid is
used to prevent grease spatters.
Place the rack in rack position (A).
Instructions
Safety Instructions
Operating
Instructions
Care and Cleaning
Installation
Troubleshooting Tips
Consumer Support
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