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Convection Cooking
and Baking
(Right Oven, If Equipped)
Air circulation
during convection cooking.
Theconvection option, available on some models, isan alternative to the conventional
oven cooking methods of baking/roasting.
Convection cooking is a method of cooking in which the heated air of the oven is
circulated by afan at the rearof the oven cavity, providing better heat distribution.
This fan is covered by a baffle to circulate the air uniformly, providing even heat
distribution for faster and more even cooking, baking and browning. The heated air
penetrates food from every angle, sealing in natural moisture and flavors. The
convection fan automatically turns off when the oven door is opened and
resumes when the door is closed again. However, the heating element will stay
on.
The oven can be programmed to bake in the convection mode at any temperature
from 170°F/80°C to 550°F/288°C. Preheating the oven for 10-12 minutes is
recommended when using convection but not necessarywhen roasting or cooking
casseroles.
CAUTION: Inthe convection mode, using cooking times from conventional cooking
recipes may cause food to be overcooked. For satisfactory results, use only tested
recipeswith times adjusted for convection cooking. Obtaining and using a convection
oven cookbook ishighly recommended.
Convection cooking usesa lower temperature and takes less time to achieve the
same results asconventional cooking. Inconvection mode, the actual temperature
in your oven automatically adjusts to be 25°F/12°C lower than the temperature
displayed on the oven control panel. Because of this automatic adjustment you can
enter the cooking temperature from your existing conventional cooking recipe, but
do not set the cooking time to be the same. Evenat the lower cooking temperature,
convection cooking times will be as much as 30% lessthan conventional cooking
times.
When programming cooking times for convection cooking, enter atime that is20 to
30 percent lessthan called for in your conventional cooking recipe. After the cooking
cycle ends, decide if the food is done to satisfaction, slightly overdone or slightly
underdone (if underdone, cook a short time longer to satisfaction). Make a note of
the time and results, and with your next use of the recipe adjust cooking time
accordingly.
Convection Roating
(Right Oven, If Equipped)
Roasting Rack
Grid
Broiler Pan
When convection roasting, usethe broiler pan and grid, and the roasting rack. The
broiler pan will catch grease spills and the grid will help prevent greasespatters. The
roasting rack will hold the meat.
1. Placeoven rack on bottom or next to bottom rack position.
2. Placethe 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 issecurely seated on the
grid in the broiler pan. DO NOT usebroiler pan without the grid. DO NOT cover
the grid with aluminum foil.
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