13
Convection
In a convection oven, the fan-circulated hot air distributes
heat more evenly. This movement of hot air helps maintain
a consistent temperature throughout the oven, cooking foods
more evenly, while sealing in moisture.
Most foods, using convect baking mode, can be cooked by
lowering cooking temperatures 25°F (14°C). The cooking time
can be shortened significantly when using Convect Roast,
especially for large turkeys and roasts.
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It is important not to cover foods with lids or aluminum foil
so that surface areas remain exposed to the circulating air,
allowing browning and crisping.
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Keep heat loss to a minimum by opening the oven door
only when necessary. It is recommended to use the oven
light to monitor progress.
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Choose cookie sheets without sides and roasting pans
with lower sides to allow air to move freely around the food.
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Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
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Use a meat thermometer or the temperature probe
to determine the doneness of meats and poultry. Check
the temperature of pork and poultry in 2 or 3 places.
Convection Bake
The 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 2" (5 cm) of space between the cookware
and the sides of the oven.
During convection baking preheat, the convection, bake,
and broil elements all heat the oven cavity. After preheat,
these elements will cycle on and off in intervals to maintain
oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking,
the fan turns off immediately and turns on as soon as the
door is closed. Convection, bake, and 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.
NOTE:
It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
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Reduce recipe temperature 25°F (14°C). The cook time
may need to be reduced also.
To Convection Bake:
Before convection baking, position racks according
to the “Positioning Racks and Bakeware” section.
Convection Roast
Convection roasting can be used for roasting meats and
poultry. During convection roasting, the bake, broil, and
convection elements will cycle on and off in intervals
to maintain oven temperature, while the fan circulates
the hot air.
If the oven door is opened during convection roasting,
the fan turns off immediately and turns on as soon as the
door is closed. The bake, broil, and convection 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.
NOTE:
It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
To Convection Roast:
Before convection roasting, position racks according to the
“Positioning Racks and Bakeware” section. It is not necessary
to wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Convection Broil
During convection broiling, the broil element will cycle on
and off in intervals to maintain oven temperature, while the fan
circulates the hot air.
The temperature is preset at 550°F (288°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 and turns on as soon as the 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.
NOTE:
It is normal for the convection fan to run during
non-convection cycles as well as during preheat.
To Convection Broil:
For ideal performance allow the oven to preheat for 5 minutes
(no preheat tone will sound). Position food on the unheated grid
on the broiler pan, and then place it in the center of the oven
rack with the longest side parallel to the door.
Proofing Bread
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
For best performance, ensure your oven cavity temperature
is below 120°F (49° C) before placing dough in oven cavity.
Before first proofing, place dough in a lightly greased bowl
and cover loosely with plastic wrap coated with shortening
or cooking spray. Place on a rack in rack position 2. See
“Positioning Racks and Bakeware” for diagram. Close door.
1.
Touch PROOF. Display will show 100°F (38°C).
2.
Touch START.
Let dough rise until nearly doubled in size. Check at 20 to 25
minutes. Proofing time may vary depending on dough type
and quantity.
3.
Touch CANCEL for the selected oven when finished
proofing.
Before second proofing, shape dough, place in baking pan(s)
and cover loosely. Follow the same placement and control
steps above. Before baking, remove waxed paper or plastic
wrap.
