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16
SETTING OVEN CONTROLS
BenetsofConvecfeature
— Foods may cook up to 25 to 30% faster, saving time
and energy.
— Multiple rack baking.
— No special pans or bakeware needed.
Setting Convec (Convection)
The Convec feature uses a fan to circulate the oven’s
heat uniformly and continuously around the oven. This
improved heat distribution allows for fast, even cooking
and browning results. It also gives better baking results
when using two oven racks at the same time.
Heated air ows around the food from all sides, sealing in
juices and avors. Breads and pastry brown more evenly.
Most foods baked in a standard will cook faster and more
evenly with the convection feature. Convec may be set
for any oven temperature between 170°F (77°C) to 550°F
(288°C).
Suggestions for Convec:
• For optimum cooking results it is recommended to
preheat the oven when baking foods such as cookies,
biscuits and breads.
• Reduce oven temperature 25°F from recipe’s
recommended oven temperature. Follow the remainder
of the recipe’s instructions using the minimum
recommended cook time.
• For best results when using a single oven rack, place
rack in position 4 or 5 (See Fig. 1). When using 2 oven
racks, place in positions 2 & 5. When using 3 oven
racks place in positions 2, 4, & 7 (use offset rack only in
position 7).
1. Press Convec. key pad.
2. To accept press the or once. To change
the oven temperature use the or key pad to
adjust and release key pad to accept.
To cancel Convec feature at anytime press Clear/Off
key pad.
To set Convec feature with the default oven set
temperature of 350°F:
6
1
2
3
4
5
7
Air movement using Convec. feature
Fig. 1
some
models
• The convection fan will begin rotating once Convec
feature has been activated.
• If the oven door is opened when Convec feature is
active, the convection fan will stop rotating until the
oven door is closed.
• When using Convec feature cook time reductions may
vary depending on the amount and type of food being
cooked.
• Layer cakes will have better results using the normal
Bake feature.
• Dark or dull pans absorb more heat than shiny
bakeware resulting in dark or overbrowning of foods.
It may be necessary to reduce the oven temperature
or cook time to prevent overbrowning of some foods.
Dark pans are recommended for pies. Shiny pans are
recommended for cakes, cookies and mufns.
NOTES
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