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Convection Bake
The upper element, lower element, and fan
operate during convection bake. See colored
elements on right. Convection bake should be
used for cooking casseroles and roasting meats.
The oven should be preheated for best results
when using convection bake, Pans do not need
to be staggered. Cooks approximately 25%
quicker than bake.
Convection
The rear element and fan operate during
convection. See colored element on right.
Convection should be used for cooking pastries,
souffles, yeast bread, cakes and cookies. The
oven should be preheated for best results when
using convection. Pans do not need to be
staggered. Cooks approximately 25% quicker
than bake.
Convection Broil
The top element, and fan operate when using
convection broil. See colored elements on right.
Convection broil can be used to cook foods that
are normally broiled. The oven does not require
preheating when using convection broil. Food
does not need to be turned during cooking.
Cooks approximately 25% quicker than broil.
Bake
The top and bottom elements operate during
bake. See colored elements on right. Bake can
be used to cook foodswhich are normally baked.
The oven must be preheated. Pans must be
staggered for even browning.
Broil
The top element operates during broil. See
colored elements on right. Broil can be used to
cook foods which are normally broiled.
Preheating is not required when using broil. All
foods should be turned at least once except fish,
which does not need to be turned.
5
Convection Oven Operations
Convection Bake
Convection
Convection Broil
Bake
I
Broil
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