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English 21
Convection Bake
2
Convection Bake is similar to Bake.
Heat comes from the upper and lower
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
The Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom heat,
yielding a better crust on baked items.
The benefits of Convection Bake include:
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
Tips
• Reduce recipe temperature by 25° F if Auto Convection
Conversion is not activated.
• Place food in shallow, uncovered pans such as a
cookie sheet without sides.
• For cakes use rack positions 2 and 5.
• If baking more than one pan on a rack, allow at least 1”
to 1 1/2” of air space around the pan. Stagger pans so
that one is not directly above the other (see graphic
below).
27” appliances: 30” appliances:
Auto Convection Conversion
Convection Bake and Convection Multi-Rack modes
require a 25° F reduction in temperature. Auto Convection
Conversion reduces the temperature you enter
automatically. Simply enter the package or recipe
temperature when setting the mode. The control calculates
the correct temperature and it is shown in the display.
The Auto Convection Conversion feature can be turned off
to allow for manual temperature adjustments. See “Auto
Convection Conversion” in the “Settings” section for details.
Convection Multi-Rack
:
Multi-Rack mode cooks with heat
from a third element behind the back
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
The Convection Multi-Rack mode is well suited for cooking
individual serving-sized foods such as cookies and biscuits.
It is also good for cooking on multiple racks (2 or 3) at the
same time. Baking cookies is possible on 6 racks
simultaneously. In this case, the baking time increases
slightly.
The benefits of Multi-Rack include:
• Even browning.
• Time savings as a result of using multiple racks at one
time.
Tips
• Reduce recipe temperature by 25° F if Auto Convection
Conversion is not activated.
• Place food in low-sided, uncovered pans such as a
cookie sheets without sides.
• If baking more than one pan on a rack, allow at least 1”
to 1 1/2” of air space around the pan.
Pizza
2
In the Pizza mode, heat from the
upper and lower elements is
circulated throughout the oven by the
convection fan.
Use the Pizza mode for fresh or frozen pizza.
Tips
• There might be a slight decrease in baking time. Check
before minimum package time.
• When baking a frozen pizza:
For a crispy crust, place pizza directly on the rack.
For a softer crust, use a pizza pan.
• When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
• Sprinkle cornmeal on the pizza pan to prevent sticking.
• If using a pizza paddle, sprinkle the paddle liberally
with corn meal for ease in transferring the dough to the
pan.
• If par baking handmade pizza dough, prick the dough
with a fork before baking.
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