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19
USING YOUR OVEN
Convection Baking
The Convection Bake mode uses
an element and a fan to circulate
hot air throughout the oven,
resulting in baking 10–20% faster
than traditional baking. Convection
baking can be used for most
baked goods, but it is exceptional
for baking cookies, biscuits, pies,
pasta dishes, casseroles, and
frozen or convenience foods.
Know Your Convection Bake
Mode
■ A convection element is hidden in the rear panel of the
oven cavity, and assisted by the convection fan, provides
balanced, efficient heating.
■ Convection baking can be used for baking delicate cakes
and pastries, as well as foods on multiple racks. It is helpful
to stagger items on the racks to allow a more even flow of
heat. If the oven is full, extra cooking time may be needed.
■ When cooking an oven meal with several different types
of foods, be sure to select recipes that require similar
temperatures. Cookware should sit in the oven with at least
1" (2.5 cm) of space between the cookware and the sides of
the oven.
■ During convection baking preheat, the convection element,
broil element, and the CleanBake™ element all heat the
oven cavity. After preheat, the convection element, the
CleanBake™ element, and the fan will cycle on and off in
intervals to maintain oven temperature.
■ If the oven door is opened during convection baking, the
fan turns off immediately when the door is opened and
turns on immediately when the door is closed. Convection,
Bake and Broil (only during preheating) elements will turn off
approximately 30 seconds after the door is opened. They
will turn on again approximately 30 seconds after the door is
closed.
■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
Convection Roasting
The Convect Roast Mode uses
multiple elements and a fan to stream
heated air throughout the cavity.
The circulating air caramelizes
food surfaces for enhanced flavor
while maintaining moist and tender
interiors. Convect Roast is perfect
for roasting meats, poultry, firm-
fleshed fish, and vegetables. The
consistent and even heat distribution
speeds cooking up to 25% compared
to traditional roasting. The recipe
temperature does not need to be
reduced for this mode.
1
Convection element
(hidden) and fan
A
1
1
Broil heat
2
Convection fan
3
Bake heat
C
B
A
2
1
3
Know Your Convection Roast Mode
■ If the oven door is opened during convection roasting, the
fan turns off immediately when the door is opened and turns
on immediately when the door is closed. Broil and bake
elements will turn off approximately 30 seconds after the
door is opened. They will turn on again approximately 30
seconds after the door is closed.
■ It is not necessary to reduce oven temperature when roasting
with convection. Roasting time may be shorter for poultry.
■ For best results, use a broiler pan, grid, and roasting rack
designed to drain juices and help avoid spatter and smoke.
Before Using Convection Roast:
■ It is not necessary to wait for the oven to preheat before
putting in food, unless recommended in the recipe.
■ Use a roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
Convection Broiling
The Convect Broil Mode uses
multiple elements and a fan to
stream heated air throughout
the cavity.
Convection broil shortens broiling
times by removing the insulating
air from around the food, allowing
the moving hot air to cook the food
faster. Thick, tender cuts of meat,
fish, and poultry benefit from this
cooking method.
Know Your Convection Broil Mode
■ During convection broiling, the broil elements will cycle on
and off in intervals to maintain oven temperature, while the
fan constantly circulates the hot air.
■ The temperature is preset at 325°F (163°C), but can be
changed to a different temperature. Cooking times will vary
depending on the rack position and temperature and may
need to be adjusted.
■ If the oven door is opened during convection broiling, the
fan turns off immediately when door is opened and turns on
again immediately when door is closed. Broil elements will
turn off approximately 30 seconds after the door is opened.
They will turn on again approximately 30 seconds after the
door is closed.
Using Convection Broil:
■ Before convection broiling, see “True-Broil
®
Reflector Full
and Center Broiling” section for general broiling guidelines.
■ Position food on the unheated grid on the broiler pan, then
place it in the center of the oven rack with the longest side
parallel to the door.
1
Broil heat
2
Convection fan
B
A
2
1
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