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30
HOW TO USE
Preheating and Pan Placement
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To preheat, set the oven at the required recipe tempera-
ture. Wait until the oven reaches its set temperature
before placing the food in the oven. Preheating is neces-
sary for satisfactory results when baking cakes, cookies,
pastries and breads.
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For best baking results, pans should be centered on the
racks. If baking with more than one pan, place the pans
so that each one has at least 1” to 1
1
/
2
” of air space
around them.
If cooking on multiple racks in the lower oven, place the
oven racks in position C(a rack) and E(a rack). Place the
cookware as shown in Fig.1.
If cooking on a single rack in the upper oven, place the
oven rack in the position A and in the lower oven, place
the oven rack in the position C. Place the cookware as
shown in the Fig.2.
In the upper oven it is recommended to bake with the
standard rack in the position A.
Figure 1 Figure 2
Rack
3
Cookware for convection cooking
Check to see if your cookware leaves room for air circula-
tion in the oven before using your convection oven. If you
are baking with several pans, leave space between them.
Also, be sure the pans do not touch each other or the walls
of the oven.
1) Paper and Plastic
You can use heat-resistant paper and plastic containers
that are recommended for use in regular ovens in con-
vection ovens.
2) Metal and Glass
Any type of cookware will work in your convection oven.
However, metal pans heat the fastest and are recom-
mended for convection baking.
• Darkened or matte-finished pans will bake faster than
shiny pans.
• Glass or ceramic pans cook more slowly.
When baking cookies, use a flat cookie sheet instead of a
pan with low sides to get the best results
For recipes like oven-baked chicken, use a pan with low
sides. Hot air cannot circulate well around food in a pan
with high sides.
NOTE
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Cookies and biscuits should be baked on pans with no
sides or very low sides to allow heated air to circulate
around the food. Food baked on pans with a dark fin-
ish will cook faster.
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Foods cooked on a single oven rack will generally
cook faster and more evenly with convection bake.
Multiple oven rack cooking may slightly increase cook
times for some foods, but the overall result is time
saved. Breads and pastries brown more evenly.
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When cooking foods on multiple racks use the con-
vection mode.
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The convection fan stops during convection bake
cycle to allow for more even heating. This is normal.
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Use the recommended size pan in recipe.
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Some frozen foods have been developed to use
commercial convection ovens. For best results in
this oven, preheat the oven and use the temperature
recommended in the recipe.
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If a food manufacturer gives specific convection bak-
ing package instructions, program the AUTO CON-
VERSION temperature so that the preheated oven
temperature reads the same as the temperature on
the package instructions.
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