19
Oven Controls
Convection Bake
Convection functions use a fan to circulate the oven's heat
continuously around the oven. This improved heat distribution
allows for even cooking and browning on multiple racks. Breads
and pastry brown more evenly.
Convec Bake may be set for any oven temperature between
170°F (77°C) and 550°F (288°C).
Benefits of convection baking include:
•
Can cook up to 25% faster.
Baking tips
•
For pastries and breads, use the convection bake function
for best results when using multiple racks.
•
Allow at least 2 inches (5 cm) of space between bakeware
for proper air circulation.
•
Fully preheat the oven before cooking items like cookies,
biscuits, and breads.
•
When using any single rack, use rack position 5 so that the
food is in the center of the oven.
•
When using two oven racks, place in positions 2 and 7
(
Figure 18
) and place bakeware as shown in
Figure 19
.
•
When using three racks for baking position racks on 2, 5,
and 8.
•
Cookies and biscuits should be baked on pans with no sides
or very low sides to allow heated air to circulate around the
food.
•
Dark or dull bakeware absorbs more heat than shiny
bakeware. It may be necessary to reduce oven
temperature and cook time to prevent overbrowning of
some foods. Shiny bakeware is recommended for cakes,
cookies, and muffins.
•
Do not open oven door often. Opening the door will reduce
the temperature in the oven and may increase cook time.
•
Unless the recipe is written for convection cooking, 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.
To set Convection Bake with a default oven set temperature
of 350°F:
1.
Press
Convec Bake
.
2.
Press
START
. The convection fan will turn on and remain on
during convection cooking.
To cancel
Convec Bake
at any time, press
STOP
.
Important notes:
•
If the oven door is opened when Convec Bake is active, the
convection fan will stop rotating until the oven door is
closed.
•
When using Convec Bake, cook time reductions may vary
depending on the amount and type of food being cooked.
Figure 18: Air movement using convection
Figure 19: Baking on multiple levels
1
2
3
4
5
6
7
8
