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3433
Cookware Tips
Convection Cooking
OPERATION
CONVECTION COOKING
There are ten temperatures of convection:
1. 100F
2. 200F
3. 250F
4. 300F
5. 325F
6. 350F
7. 375F
8. 400F
9. 425F
10. 450F
Convection cooking uses a heating element to raise the temperature of the air
inside the oven. Any oven temperature from 100F to 450F may be set. A fan gently
circulates this heated air throughout the oven, over and around the food.
Because the heated air is kept constantly moving, not permitting a layer of cooler air
to develop around the food, some foods cook faster than in regular oven cooking.
For best results, always use the round wire rack when convecting cooking. Reduce
package/recipe temperature 25F for baked goods. The round wire rack is required
for good air circulation and even browning.
USING CONVECTION WITH PREHEATING
1. Press Convection Bake/Roast once (PREHEAT ENTER TEMP)
2. Press the number on the keypad on the desired temperature (see below number.
ex: 375F, press 7...)
3. Press START and the oven will PREHEAT
4. Temperature will show on the display, once it’s done preheating. Open the door
when it’s done.
5. Place the food in the oven and press the number keys to set the cooking time.
6. Press START
OPERATION
USING CONVECTION WITHOUT PREHEATING
1. Press Convection Bake/Roast twice (BAKE ROAST ENTER TEMP)
2. Press the number on the keypad on the desired temperature (see below number.
ex: 375F, press 7...)
3. Press START
4. Place the food in the oven and press the number keys to set the cooking time.
5. Press START
MICROWAVE + CONVECTION COMBINATION
1. Press Convection + Micro (BAKE 325 °F)
2. Press START
3. Place the food in the oven and press the number keys to set the cooking time.
4. Press START
COOKWARE TIPS
• Use the round wire rack during convection baking.
• Avoid opening the oven door during cooking - each time the door is opened, the
oven loses heat and this will cause uneven baking.
• Metal pans are recommended for all types of baked products, but especially
where browning or crusting is important.
• Dark or dull finish metal pans are best for bread and pies because they absorb
heat and produce crisper crust.
• Shiny aluminum pans are best for cakes, cookies, or muffins.
• Glass/glass ceramic casserole or baking dishes are best suited for egg and
cheese recipes.
• For combination cooking, use glass or glass ceramic containers. Be sure not to
use items with metal trim as it may cause arcing (sparking) with oven wall or
oven shelf, damaging the cookware, the shelf, or the oven.
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