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Operating Instructions Safety InstructionsInstallation Instructions
Troubleshooting TipsConsumer Support
18
The convection oven fan shuts off when the oven door is opened. DO NOT leave the door open for long periods
of time while using convection cooking.
Adapting Recipes…
You can use your favorite recipes in the
convection oven.
When baking or roasting, reduce baking
temperature by 25°F.
No need to preheat when cooking longer
than 15 minutes.
■ 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.
Using the convection oven.
To help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
■ Preheat the oven. See the Using the Oven–
Preheating and Pan Placement section.
■ Ideal for foods cooked on multiple shelves.
■ Good for large quantities of baked foods.
■ Good results with cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food
cake and bread.
The convection fan circulates the heated
air evenly over and around the food.
Convection Roast
■ Good for large tender cuts of meat, uncovered.
■ Oven door must be closed for convection roasting.
The convection fan circulates the heated air
evenly over and around the food. Using the
grid and broiler pan provided, heated air
will be circulated over and around the food
being roasted. The heated air seals in juices
quickly for a moist and tender product
while, at the same time, creating a rich
golden brown exterior.
Roasts or poultry should be cooked on shelf
position (A).
When you are convection roasting, it is
important that you use the broiler pan and
grid for best convection roasting results.
The pan is used to catch grease spills and
the grid is used to prevent grease spatters.
■ Place the shelf in shelf position (A).
■ Place the grid on the broiler pan.
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 evenly
cooked and browned—often in
less time than with regular heat.
Grid
Broiler pan
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