CONVECTION COOKING
Your Salton Convectaire II Oven uses a fan to gently and evenly circulate
heated air. This produces more uniform cooking temperatures resulting in an
even browning and a shorter cooking time.
Put Wire Rack in position A, B, C or D, or a combination of any two levels.
Use either the Baking/Broiling Pan or the Cookie Trays in any combination
required. Other metal ovenware (bake pans, spring form pans or cookie sheet, etc.)
may be used provided they are oven safe and permit at least 1/4" (.6 cm) space
all around the ovenware. Glass ovenware needs at least 2" (5 cm) of space.
• Select the desired temperature by turning the Temperature Control Dial clockwise.
• Set the Function Selector Dial to Bake/Roast.
• Turn the On/Off Timer Dial counterclockwise to the 'On' position.
NOTE: If ‘Oven On’ is used the Oven does not shut off automatically. When the
required cooking time is completed turn the On/Off Timer Dial to the 'Off' position.
Helpful Hints
As convection cooking is more efficient, it generally requires lower
temperatures or shorter cooking time than regular oven cooking. The following
adjustments to package directions or recipes are recommended:
1. For baked goods and convenience foods, lower the temperature by 25ºF (5ºC)
(to a minimum of 300ºF / 149ºC) and check 10 minutes before the end of
cooking cycle to adjust time or temperature as required.
2. For meats and poultry, use a meat thermometer to check doneness and
adjust time and temperature as required.
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Booklet TOC-020 10/9/01 3:53 PM Page 23
