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Using and Caring for Your Oven
Convection baking tips
(Convection Bake pad)
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F. See
recipe adaption chart in your convection
oven cookbook for recommended
temperatures, or use EASY CONVECT*
Conversion (see page 36).
• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See recipe adaption chart or
convection baking chart in your convection
oven cookbook for recommended
baking times, or use EASY CONVECT
Conversion (see page 36).
NOTE: Cooking time may be longer when
you use more than one rack.
• When baking on two or three racks, use
the Convection Bake setting for more even
results. (You can, however, use only one
rack when Convection Baking.)
• To use three racks during convection
baking, place one rack in position 5 (the
highest position), another rack in position
1 (the closest to the oven bottom), and the
third rack in position 3, This allows all three
racks to be an equal distance apart for
better baking.
• Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.
NOTE: For additional convection baking tips
see "Baking or convection baking" on
page 24.
Roasting tips
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see page 31) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter or probe into the center of the thickest
portion of the meat or inner thigh or breast
of poultry. For an accurate reading, the tip
of the thermometer or probe should not
touch fat, bone, or gristle.
• After reading the thermometer once,
push it further into the meat 1/2inch or
more and read again. If the temperature
drops, return the meat to the oven for
more cooking.
• Check pork and poultry with a ther-
mometer in two to three places to ensure
adequate aloneness.
• Poultry and roasts will be easier to
carve ff loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
• You can reduce roastingtimes and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection
masting chart in your convection oven
cookbook for recommended roasting
times and temperatures, or use
EASY CONVECT Conversion (see
page 36).
• Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distributionand airflow.
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