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EN
18
11 - Quick Tips
Convection Cooking
About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat radiated
from one or more elements to cook food. Convection modes
use both heat from the elements and fans in the back of the
oven to continuously circulate the heated air throughout the
oven.
Advantages of Convection Cooking
• Even baking, browning and crisping.
• Juices and flavors are sealed in.
• Air-leavened foods such as cream puffs, soufflés, meringues
and breads are higher and lighter.
• Multiple rack cooking.
• No special bakeware required.
• Saves time and energy.
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode Use this mode for For Best results Quick Cooking Tip
Convection Bake
• Large quantities of food on
multiple racks.
• Pastries, breads, snack, foods
and appetizers.
• Use low-sided, uncovered
pans.
• Center baking sheets side to
side on the oven rack.
• Reduce recipe temperature by
25 °F (15 °C).
• Check food for doneness early:
If recipe call for Check food
1-15 min. 3 min. early
16-30 min. 5 min. early
31 min.-1hr. 10 min. early
Convection Broil
• Thicker, tender, cuts of meat,
poultry and fish.
• DO NOT use this mode for
browning breads or casseroles.
• Meats should be at least 1”
thick.
• No conversion from standard
Broil is necessary.
• Refer to Convection Broil Chart
in this Manual for cooking
times.
Convection Roast
• Large, tender cuts of meat and
poultry such as roast or whole
chicken.
• DO NOT cover meat or use
cooking bags.
• Refer to Convection Roast
Chart in this Manual for
cooking times.
• DO NOT change recipe
temperature.
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