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GettingtheMostOutofYourAppliance
Convection Bake
Automatic Convection Conversion
Table 4: Convection Baking Chart
• Be sure to maintain proper food temperature. The USDA recommends hold-
ing hot food at 140°F or warmer.
• DO NOT warm food for longer than one hour.
Convection baking is similar to baking. Heat
comes from the lower heating element and a
third element behind the backwall. The main
difference in convection baking is that the heat
is circulated throughout the oven by the con-
vection fan.
The Convection Bake mode is well-suited for
baking large quantities of food on multiple
racks, tt can be used to prepare cookies, pies, cupcakes, pastries, breads,
snack foods and appetizers among other items. The benefits of Convection Bak-
ing include:
• Slight decrease in cooking time
• Three rack cooking (more even browning)
• Higher Volume (yeast items rise higher)
• Ability to cook more items at once
For Best Results:
• Reduce recipe temperature by 25 ° F. Refer to Convection Baking chart.
• Place food in low-sided, uncovered pans such as cookie sheets without
sides.
• Center baking pans side to side on the oven rack
In the convection bake mode, the temperature is automatically reduced 25° F
from the package or recipe temperature. Simply enter the package or recipe
temperature when setting the mode and the range calculates the correct tem-
perature.
The Automatic Convection Conversion feature can be turned off to allow for
manual temperature adjustment. See "Turn Automatic Convection Conversion
ON or OFF" on page 17 for details.
When the Automatic Convection Conversion feature is activated, the display will
read AUTO CONV BAKE. When the feature is turned off, it will read CONV
BAKE.
Cake
Pie
Cookies
Cupcakes
Bundt Cake
Angel Food
2 Crust, fresh, 9"
2 Crust, frozen fruit, 9"
Sugar
Chocolate Chip
Brownie
3
2
1
3
3
3
350 17-19
350 37-43
350 35-39
400-450 45-55
400 68-78
375-400 6-11
375-400 8-13
375 29-36
English 28
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