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17
Using the Convection Oven
Wall Oven
Convection
fan
In a convection oven, a fan circulates hot air over,
under and around the food.
This circulating hot air is evenly distributed
throughout the oven cavity. As a result, foods are
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with convection heat.
NOTE: The convection fan will cycle on and off
while cooking to best distribute hot air in the oven.
The convection fan shuts off when the oven door
is opened. DO NOT leave the door open for long
periods of time while using convection cooking or
you may shorten the life of the convection heating
element.
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.
Paper and Plastic
Heat-resistant paper and plastic containers that
are recommended for use in regular ovens can
be used in convection ovens. Plastic cookware
that is heat-resistant to temperatures of 400°F
can also be used.
NOTE: Do not allow any paper or plastic to come
into contact with the upper broil element.
Metal and Glass
Any type of cookware will work in your
convection oven. However, metal pans heat the
fastest and are recommended for convection
baking.
Darkened or matte-finished pans will bake faster
than shiny pans.
Glass or ceramic pans cook more slowly.
When baking cookies, you will get the best results
if you use a flat cookie sheet instead of a pan
with low 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, reduce baking
temperature by 25°F. No temperature adjustment
is necessary when convection roasting.
Use pan size recommended.
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.
1-Rack
convection
baking
When convection baking with only 1 rack, use
CONV BAKE 1 RACK and for best results place the
rack on rack position B or C at the center of the
oven. Cook times may decrease, so food should
be checked earlier than package directions to
make sure that it does not overcook.
Ideal for cooking large casseroles and lasagna
with good results.
Multi-rack
convection
baking
Because heated air is circulated evenly
throughout the oven, foods can be baked
with excellent results using multiple racks.
The amount of time required for multi-rack
baking may increase slightly for some foods, but
overall time is saved because two to three times
as much food is cooked at once.
Cookies, muffins, biscuits and other quick breads
give good results with multi-rack baking.
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