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Oven Function
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14. Oven Function
Natural Airflow Bake
Natural airflow bake occurs when heat is transferred into the oven from the bake burners in the
bottom of the oven cavity. Heat is then circulated by natural airflow. This is a traditional bake
setting.
Convection Bake
The oven convection fan circulates and distributes the heat in the oven for faster even cooking.
Convection cooking allows you to bake more items on multiple racks.
To bake using the convection fan:
Position the oven bottom cover and the oven shelves before using oven.
Remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe. Depending on the temperature and
the size of the oven, preheating will take around 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. If
baking on multiple shelves, make sure you stagger items on the shelves so that one is never
directly above another.
When baking using convection, 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 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 and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and
cookies), as it reflects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking.
Convection Roast
For best results use the broiler pan. The pan is used to catch grease spills and has a cover to
prevent grease splatter.
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