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17
*Place up to 9 patties, equally spaced, on broiler pan grid.
Convection Cooking
(Style 1 - Electronic Oven Control)
During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures
25°F (10°C) and/or cooking time can be shortened by as much as
30 percent. By using multiple racks, you can cook more food at
the same time.
■ It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by only opening the oven door
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
■ Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places.
■ Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.
■ When roasting poultry and meat, use the roasting rack on the
top of the broiler pan and grid. It is not necessary to wait for
the oven to preheat, unless recommended in the recipe.
Convection Baking and Roasting
During the CONVECT function, the ring element operates, along
with the fan, to provide an indirect source of heat in the oven
cavity. Use CONVECT for single or multiple rack baking and
roasting.
■ When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the “Positioning Racks
and Bakeware” section.
■ If the oven is full, extra cooking time may be needed.
During the CONVECT preheating cycle, the fan, and the bake and
broil elements heat the oven cavity. When preheating is finished,
the ring element cycles to maintain the oven temperature while
the fan continues to constantly circulate the heated air.
If the oven door is opened during convection cooking or
preheating, the ring element and fan will turn off immediately.
Once the door is closed, they will come back on.
■ For optimal cooking results, do not cover food with aluminum
foil.
To Select Convection Settings
There are 5 convection presets for time and temperature. Each
can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTINGS
NOTE: Each temperature in this table is 25°F (10° to 15°C) lower
than for a non-convection oven. At the end of each set time, the
oven will turn off.
1. Press CONVECT keypad.
The first setting in the display will show convection at
325°F (165°C), and scrolling text at the bottom of the screen
will scroll in this order: “SET TEMP OR TIME” then “OR PUSH
START” then “PUSH AGAIN” then “FOR NEXT.”
Each time the CONVECT keypad is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
2. Press the TEMP “up” or “down” arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
¹₂" (1.25 cm) thick 4 8-10 4-5
Frankfurters 45-73-4
Lamb chops
1" (2.5 cm) thick 4 14-17 8-9
Chicken
bone-in pieces
boneless breasts
3
4
17-20
11-16
17-20
11-16
Fish Fillets ¹₄-¹₂"
(0.6-1.25 cm) thick
Fish Steaks ³₄-1"
(2-2.5 cm) thick
4
4
8-10
16-18
4-5
8-9
A. Roasting rack
B. Broiler grid
C. Broiler pan
A
B
C
Function Temperature Time
(default)
CONVECT
(default)
325ºF (163°C) 0 minutes
CONVECT
COOKIES
350ºF (177°C) 0 minutes
CONVECT
MEATS
325ºF (163°C) 1 hour
30 minutes
CONVECT
CASSEROLES
325ºF (163°C) 45 minutes
CONVECT
FROZEN
425ºF (218°C) 25 minutes
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