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Convection
Cooking (somemodels)
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 located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly sealsthe food surface retaining the natural juices and flavour. This method of cooking enables
you to obtain the best culinary resultswhen baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Most recipes can be made with temperatures set at 13°C (25%) lower than temperatures required for normal radiant cooking
methods. Refer to the electronic oven control operating instructions included in section "Electronic Oven Control Guide" of this
Use& Care Guide. This can result in considerable reduction of food shrinkage and more tender meats.
2. Batch cooking ismore convenient with better results.
3. Defrosting is quicker in convection mode when compared to regular radiant cooking.
4. Remember to usetested 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.
Convection
Roasting (somemode s)
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 grease
spatters. The roasting rack will hold the meat.
,
2.
Placeoven rack on bottom or next-bottom rack position.
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 is
securely seated on the grid in the broiler pan. DO NOT usethe broiler pan
without the grid or cover the grid with aluminum foil.
Roasting Rack
Grid
(Some models)
Broiler Pan
17
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