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Setting Oven
Controls
FEATURE OVERVIEW
Convection Cooking
and Baking Informations
(If equipped)
Convection Roasting
(If equipped)
Air circulation
during convection cooking.
To select convection
cooking mode, press
CONV BAKE ROAST button
on control panel before
setting cooking
temperature and time.
Convection Cooking and Baking Of Equipped)
The convection option, available on some models, is an 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 a fan at the rear of 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: In the convection mode, using cooking times from conventional cooking
recipes may cause food to be overcooked. For satisfactory results, use only tested
recipes with times adjusted for convection cooking. Obtaining and using a
convection oven cookbook is highly recommended.
Convection cooking usesa lower temperature and takes less time to achieve
the same results as conventional cooking. In convection mode, the actual
temperature in your oven automatically adjusts to be 25%/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. Even at 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 a time that is 20 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.
Roasting
Rack k
Grid\
Pan
Convection Roasting (if equipped)
When convection roasting, use the 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.
1. Place oven rack on bottom or next to bottom rack position.
2. Place the 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 use broiler pan without the grid. DO NOT cover the grid with aluminum foil.
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