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GB
4
Baking Elements
The oven uses two elements for baking: one located at the top of the oven and the
second located below the floor of the oven cavity to provide ease in cleaning the oven
cavity.
Grilling Element
The grilling element of the oven is located at the top of the oven cavity. Do not touch the
heating element or let oven gloves touch the grilling element. Never use a towel or bulky
cloth for an oven glove; they could catch on fire.
Convection Element
The convection elements (not visible) and fans are located at the back of the oven cavity.
This element and fan combination performs the cooking.
About Convection Ovens
In a conventional oven, the heat sources cycle on and off to maintain an average
temperature in the oven cavity. As the temperature gradually rises and falls, gentle air
currents are produced within the oven. This natural convection tends to be inefficient
because the currents are irregular and slow. In this convection system, the heat is
“conveyed’ by a fan that provides continuous circulation of the hot air. This European
Convection system provides state-of-the-art engineering and advanced design to
create the finest convection oven. In standard convection ovens, a fan simply circutates
the hot air around the food. The system is characterized by the combination of an
additional heating element located around the convection fan and the venting panel that
distributes heated air in three dimensions: along the sides, the top and the full depth
of the oven cavity. This European Convection system aids in maintaining a more even
oven temperature throughout the oven cavity. The circulating air aids in speeding up the
baking process and cooks the food more evenly. By controlling the movement of heated
air, convection cooking produces evenly browned foods that are crispy on the outside
yet moist inside. Convection cooking works best for breads and pastries as well as
meats and poultry. Air-leavened foods like angel food cakes, soufflés and cream puffs
rise higher than in a conventional oven. Meats stay juicy and tender while the outside
is flavorful and crisp. By using European Convection, foods can be cooked at a lower
temperature and cooking times can be shorter. When using this mode, the standard
oven temperature should be lowered by 25°F (15°C). Foods requiring less cooking time
should be checked slightly earlier than normal. For best results, foods should be cooked
uncovered, in low-sided pans to take advantage of the forced air circulation. When
using the Convection Roast mode, the standard oven temperature does not need to be
reduced.
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