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49-85243-2 19
USING THE RANGE: Convection Baking or Roasting
Convection Baking or Roasting
Introduction to Convection Cooking
The reverse-air convection system fan periodically
pauses, then changes direction to best distribute hot air
throughout the oven. As a result, foods are evenly cooked
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NOTE: The convection fan shuts off when the oven door
is opened.
Cookware for Convection Cooking
Before using your convection oven, check to see if your
cookware leaves room for air circulation in the 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.
Cookware used in standard BAKE will also work in
CONV BAKE. See Baking Tips section.
It is recommended that when baking cookies, the best
results are attained with a flat cookie sheet instead of a
pan with sides. 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.
Adapting Recipes
You can use your favorite recipes in the convection oven.
When convection baking, it may be necessary to reduce
the baking temperature by 25°F or to adjust the cooking
time. No temperature adjustment is necessary when
using CONV ROAST.
Some package instructions for frozen casseroles or
main dishes have been developed using commercial
convection ovens. For best results in this oven, preheat
the oven and use the temperature on the package.
Convection Roasting Tips
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on the underside of meat or poultry.
1. Place the oven rack on a low rack position (A).
2. Place the grid on the broiler pan and put the roasting
rack over them.
3. Place meat on the roasting rack.
Optional Accessories
Grid
Broiler pan
Roasting Rack
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