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OVEN FUNCTION
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom
of the oven cavity. Heat is then circulated by natural airflow. This is a traditional bake
setting.
Infrared Broil
The broil burner is located at the top of the oven. This burner heats the metal screen
until it glows. The glowing screen produces the infrared heat, searing the outside of
broiled foods and sealing in juices.
Convection Bake
The oven convection fan circulates and distributes the heat in the oven for faster and
even cooking. Convection cooking allows you to bake more items on multiple racks.
To bake using the convection fan:
1. Position the oven bottom cover and the oven shelves before using oven.
2. Remove any unused shelves and baking utensils from the oven.
3. Preheat the oven to the temperature stated in the recipe. Depending on the tempera-
ture and the size of the oven, preheating will take around 15-20minutes.
4. Arrange pans and food items evenly on the shelves. Make sure pans do not touch
each other or the sides of the oven. When baking a single item, always center the item
on the oven shelf. If baking on multiple shelves, make sure you stagger items on the
shelves so that one is never directly above another.
5. When baking using convection, either reduce the temperature stated in the recipe
and leave the baking time unchanged, or reduce the baking time by several minutes
and leave the temperature unchanged. For foods with a baking time of over an hour,
reducing both the temperature and time slightly may give the best results.
6. Dark metal baking pans or those with a dull finish absorb heat faster than shiny
pans, andare excellent for pies and breads, or anything that needs browning or a crisp-
ercrust.
7. A shiny finish may work best for foods that require lighter, delicate browning (e.g.
cakes and cookies), as it reflects some heat and gives a less intense bakingsurface.
8. Avoid opening the oven door frequently during baking.
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