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Single rack pan
placement
Multiple rack
pan placement
CONVECTION BAKE
Heat is radiated from the bake burner in the bottom of the oven cavity. The heated air is circulated by the fans
in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest
baking job. When roasting, cool air is quickly replaced searing meats on the outside and retaining more juices
and natural avor on the inside with less shrinkage. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.
To Use CONVECTION BAKE Function
(only on main oven)
1. Arrange the oven rack in the desired position before
turning the oven on and close the door.
2. Push and hold the oven control knob for at least one
second. Release and turn it anticlockwise, setting
the desidered temperature. This sequence must be
performed within seven seconds. If you hear a clicling
sound while lighting up the oven, this is appropriate.
3. Activate the “Convection fan” pushing the
appropriate button on the control panel
4. To activate “Oven lights” psh the related button on
the control pane .
Note: if the oven does not light up after ve attempts,
open the oven door and let the gas out; for your safety, open the window of the kitchen.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the
entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some tips which will allow you to get the best
results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F
(10°C) when using a convection cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to
cook a single item or smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember
convection cooking is designed for multi-rack baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
• A major benet of convection cooking is the ability to prepare foods in quantity. The uniform air circulation
makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes,
cookies, biscuits, mufns, rolls, and frozen convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,and 5. For two-rack baking, use rack
positions 2 and 4 or positions 3 and 5. Remember that the racks are numbered from bottom to top.
Pan Placement Tips
• When using large (15”x 13”) at pans or trays that cover most of the rack, rack positions 2 or 3 produce
the best results.
• When baking on more than one rack, it is recommended to use the 3rd and 5th position for more
consistent even baking.
• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If
possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Convection Bake
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