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Setting Oven Controls
Setting Convection Bake - Lower Oven Only
The CONVECTION BAKE k_k_,,,pad controls the Convection Bake feature.
Use the Convection Bake feature when cooking speed Jsdesired. The oven
can be programmed for Convection baking at any temperature between 170°
F (77 ° C) to 550 ° F (288 ° C).
Convection baking uses a fan to circulate the oven's heat evenly and
continuously within the oven (See Figure 1). This improved heat distribution
allows for fast, even cooking and browning results. It also gives better baking
results when using 2 or 3 racks at the same time. Breads and pastries brown
more evenly. Convection bake cooks most foods faster and more evenly than
conventional baking.
Fig. 1
Air
circuJation
during
Convection
Bake
4th Rack
)osition
3rd Rack
)osition
Note: This feature is only avalaible in the lower oven.
General Convection Bake Instructions
1. When using Convection Bake, check food at minimum cooktime.
2. Preheating is not necessary when cooking casseroles with Convection
Bake.
3. When using Convection Bake with a single rack, place
oven rack in position 2 or 3. If cooking on multiple racks,
place the oven racks in positions 2 and 4.
2nd Rack
)osition
1st Rack
position
Fig. 2
Benefits of Convection Bake:
--Multiple rack baking.
--Some foods cook faster, saving time and energy.
--No special pans or bakeware needed.
INSTRUCTIONS
To set the oven for Convection Bake and
temperature to 350°F
1. Arrange interior oven racks and place food in oven.
2. Press (_.
@ (Fig. 3).
2. Press
4. Press @.
Note: The oven icon will appear and the rotating fan will start
running in the display. The bake (Fig. 4), broil (Fig. 5) and
convection (Fig. 6) elements icon will show intermittently in the
display indicating which element is on to help the oven
reaching the desired temperature. A beep will sound once the
oven temperature reaches 350°F.
Note: The convection fan will start AS SOON AS the oven is set for
Convection Bake.
Press (_ to cancel Convection Bake at any time.
\.j
PRESS DISPLAY
©
@
Fig. 3
Fig. 4
Fig. 5
Fig. 6
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