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Setting Oven
Controls
FEATURE OVERVIEW
• Convection Cooking
° Convection Roasting
Convection
r k_ __
.OOK,ng (somemode s)
NOTE: The convection fan automatically turns off when the oven door is opened while oven is
in a convection mode and resumes when the door is closed again.
The convection oven uses a fan and a convection element located in the rear wall oven to
circulate heated air around the food to be cooked. The convection mode reduces the cook
time. It retains the natural food juice and allows the food to keep more flavors. This method of
cooking enables you obtain the best results when baking, thawing, dehydrating and roasting
foods.
Convection Notes:
1. Batch cooking is more convenient with better results.
2. Defrosting is quicker in convection mode when compared to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for convection baking/roasting when
using the convection mode. Times may be reduced by as much as 30% when using the
convection feature.
Roastinc Rack
Convection
Roasting (some models)
When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan
will catch grease spills and the grid will help prevent grease spatters. The roasting rack will hold
the meat.
Grid
Broiler Pan
,
2.
Place oven rack on bottom or next to bottom rack position.
Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to
circulate under the food for even cooking and helps to increase browning on the underside.
Make sure the roasting rack is securely seated on the grid in the broiler pan. DO NOT use
broiler pan without the grid or cover the grid with aluminum foil.
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