15
Oven Controls
Setting Convection Roast
The Conv Roast key may be used when cooking certain food
items. Conv Roast combines a cook cycle with the convection
fan and element to roast meats and poultry. Preheating is not
necessary for meats and poultry. Heated air circulates around
the food from all sides, sealing in juices and flavors. Foods are
crisp brown on the outside while staying moist on the inside. Do
not cover food during convection roast.
Example - To Set the Convection Roast feature at 375°F
1.
Arrange oven racks.
2. Press Conv Roast.
3. Enter the desired roasting temperature using the numeric
keypad 3 7 5.
4. Press START. The actual temperature and the fan icon will
be displayed.
5. Press STOP to stop Convection Roast at any time.
Roasting Rack Instructions (if equipped)
When preparing meats for convection roasting, use broiler pan
and insert along with the roasting rack. The broiler pan will
catch grease spills and the insert will prevent grease splatters.
The roasting rack will allow the heat to circulate around the
meat.
1.
Place oven rack on bottom or next to the bottom rack
position. Hot air circulates under the food for even cooking
increases browning on the underside. Make sure the
roasting rack is securely seated on the insert in the broiler
pan. Do not use the broiler pan without the insert. Do not
cover the insert with aluminum foil.
2. Position food (fat side up) on the roasting rack.
3. Place the broiler pan on the oven rack.
To prevent food from contacting the broil
element and to prevent grease splattering, Do not use the
roasting rack when broiling.
Setting Convection Bake
The Convect Bake key controls the Convection Bake feature. Use
the Convection Bake feature when cooking speed is desired. The
oven can be programmed for Convection baking at any temper-
ature between 170°F (77°C) to 550°F (288°C).
Convection baking uses a fan to circulate the oven’s heat evenly
and continuously within the oven (
Figure 6
). This improved heat
distribution allows for fast, even cooking and browning results. It
also gives better baking results when using 2 or 3 racks at the
same time. Breads and pastries brown more evenly. Convection
bake cooks most foods faster and more evenly than conven-
tional baking.
Convection Baking Guidelines
1.
When using Convection Bake, decrease your normal
cooking times. Adjust the cook time for desired doneness as
needed. Time reductions will vary depending on the amount
and type of food to be cooked. Cookies and biscuits should
be baked on pans with no sides or very low sides to allow
heated air to circulate around the food. Food baked on
pans with a dark finish will cook faster.
2. Preheating is not necessary when cooking casseroles with
Convection Bake.
3. When using Convection Bake with a single rack, place oven
rack in position 2 or 3. (
Figure 7
)If cooking on multiple
racks, place the oven racks in positions 1 and 3.
A
Figure 6: Air circulation during convection cooking
Figure 7: Suggested rack positions for convection baking
1
2
3
4
1
2
3
5
4
