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31
OPERATING INSTRUCTIONS
COOKING WITH CONVECTION
There are many advantages to cooking with convection. In the convection system, a fan in
the back of the oven moves heated air evenly around the oven. The moving air provides even
heat so foods can be placed on any rack level with consistent results and without having to
rotate the pans. Convection also enables cooking simultaneously on multiple racks.
Low, shallow bake ware should be used with convection cooking. This allows the heated air
to properly move around the food. Pans with high sides or pans that are covered are not
suitable for convection cooking because high sides or lids prohibit the warm air from
circulating around the food.
Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are not suitable for convection cooking.
CONVECTION BAKE & TURBO
Time can be saved by baking an entire batch of cookies at the same time. The cookies will
bake evenly and be done all at once. The baking time may be shorter due to the warm
circulating air. For small items such as cookies, check to see if they are done one to two
minutes before the recipe time. For larger baked items such as cakes, check five to six
minutes before the time indicated on the recipe.
Convection cooking of meat and poultry will result in foods that are brown and crispy on the
outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30
minutes less than the suggested time so check them so they will not be over baked. A meat
thermometer or an instant read thermometer will provide more accurate results than the
"minute per pound" method. The larger the piece of meat or poultry, the more time you will
save.
Converting Conventional Baking to Convection Cooking
To convert most recipes for baked items (cookies, cakes, pies, etc.), reduce the oven
temperature by 25°F. For meats and poultry, use the temperature recommended in recipes
and cooking charts.
throughout the oven cavity for all uses. Multiple rack use is possible for baking large amounts
of food. When roasting, cool air is quickly replaced -searing meats on the outside and
retaining more juices and natural flavor on the inside with less shrinkage.
CONVECTION BAKE
Full power heat is radiated from the bake element in the bottom of the oven and partial power
is radiated from the top element. Air is circulated by the fan in the rear of the oven.
TURBO BAKE
The rear and bottom elements operate at full power. Air is circulated by the fan for even
heating. Use this setting to reduce pre-heating time of the oven or for recipes which require
uniform cooking with strong heat from bottom such as pizza and focaccia bread.
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