Convection Baking Tips
Function: Slow Cook
In the
SLOW COOK
function the cooking temperature range is between 230°F-280°F
1. Your Convection Oven can bake up to 25%-30% percent faster than standard ovens using
radiant heat. The fan on the side of the oven circulates the heated air and removes colder
air from around your food, allowing the heat to penetrate faster.
Slow cooking
is a long cooking process at a low temperature used to tenderize or cook less tender
cuts of meat and blend flavors in soups and stews. Foods to be slow cooked are usually placed in a
covered casserole with some liquid and cooked at 280°F for 2 hours.
2. Expect food to be done in less time (up to 25% less) than it would be in a conventional
oven. Recipes that cook for hours, such as large roasts and poultry, will give you a greater
time savings than baking cakes or cookies which only take up to 12 - 20 minutes.
NOTE: The SLOW COOK FUNCTION will only allow you to set the temperature between
230°F to 280°F.
3. When Convection Baking select pans with shallow sides which will allow greater air
circulation to reach you food.
1.
2.
3.
4.
Place the baking rack in the lowest rack position facing upward.
Set the FUNCTION KNOB to SLOW COOK
Set the TEMP KNOB to 280°F
Set the TIMER KNOB can only be set to a maximum of
2
hours.
Please note that you will
need to manually track your time in the SLOW COOK mode, as most recipes call for slow
cooking for more than 2-hours.
Once the READY indicator is displayed, add your food to the oven and use a separate
kitchen timer to track the cooking time. Place the covered casserole with food to be slow
cooked on the center of the baking rack.
4. It may be necessary to rotate your food halfway through the cooking cycle for even
browning. Almost all convection ovens, including commercial ovens, require turning
halfway through the cooking process.
NOTE:
Your convection oven comes equipped with a large glass door for viewing the cooking
process of your food. Do not open the door to check on your baked goods as this will let out a
significant amount of heat and create longer baking times. The only time the door should be
opened is if you need to rotate your baked goods halfway through the cooking process.
5.
NOTE: The Drip Pan should always be removed from oven when slow cooking as it will
interfere with the flow of hot air from the bottom elements
Function: Convection Roast
In the
ROAST SETTING
the temperature range can be set between 150°F-450°F
5. When cooking a roast or large poultry we suggest using an oven safe thermometer that you
can keep in the meat to monitor the temperature while the food is cooking.
6. Follow the temperature guidelines in this manual. Using higher than suggested
temperatures will not cook your food any faster, instead it will dry out the food.
1.
2.
3.
4.
Place the Drip Pan in the lower racks of the oven
Set the FUNCTION KNOB to ROAST
Set the TEMP KNOB to the desired temperature
Set the TIMER KNOB to the desired time
See Convection Roasting Chart
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Figure 1
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7. For better results you should always bake food that has been thoroughly thawed. The only
exception to this rule is when baking packaged frozen dinners and or pizzas. Follow the
manufacturer’s instructions for required time. If the manufacturer does not recommend
using convection bake, simply use the BAKE (Standard) function.
8. Always distribute the food evenly around the inside of the oven. Give equal space around
the pans as well as above and below.
Function: Broil
In the
BROILING SETTING
the top heating elements cycles on and off to maintain the selected
temperature in the oven.
DO NOT USE Aluminum Foil or Parchment Paper to cover your food in the CONVECTION
BAKE function.
The foil will defeat the purpose of circulating the air in the oven. In addition, the
foil could become loose and potentially get caught in the fan causing damage to the oven.
NOTE: Barbecue or other sweet sauces should be brushed on during the last few minutes of
broiling. They will burn if applied too early in the cooking.
READ ALL DIRECTIONS CAREFULLY
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