Using the convection oven.
The convection oven fan shuts off when the oven door is opened.
DO NOT leave the door open for long periods of time while using convection
cooking or you may shorten the life of the convection heating element.
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
Convection Bake
■
Ideal for evenly browned baked foods cooked on all 3 shelves.
■
Good for large quantities of baked foods.
■
Good results with cookies, biscuits, muffins, brownies, cupcakes,
cream puffs, sweet rolls, angel food cake and bread.
Heat comes from the heating element in the rear of the
oven. The convection fan circulates the heated air
evenly, over and around the food. Preheating is not
necessary with foods having a bake time of over 15
minutes.
Convection Roast
■
Good for large tender cuts of meat, uncovered.
Heat comes from the top heating element. The
convection fan circulates the heated air evenly over and
around the food. Meat and poultry are browned on all
sides as if they were cooked on a rotisserie. Using the
roasting rack provided, heated air will be circulated
over, under and around the food being roasted. The
heated air seals in juices quickly for a moist and tender
product while, at the same time, creating a rich golden
brown exterior.
Roasts or poultry should be cooked on the lowest
shelf position (A) on a shelf.
When you are convection roasting it is important that
you use the broiler pan and grid and the special roasting
rack for best convection roasting results. The pan is used
to catch grease spills and the grid is used to prevent
grease spatters. Place the meat on the special roasting
rack. The rack holds the meat. The rack allows the
heated air to circulate under the meat and increase
browning on the underside of the meat or poultry.
■
Place the shelf in the lowest shelf position (A).
■
Place the grid on the broiler pan and put the roasting
rack over them making sure the posts on the roasting
rack fit into the holes in the broiler pan.
In a convection oven, a fan circulates
hot air over, under and around the
food. This circulating hot air is evenly
distributed throughout the oven cavity.
As a result, foods are evenly cooked
and browned—often in less time with
convection heat.
26
Operating Instr
uctions
Installation Instr
uctions
Safety Infor
mation
Tr
oubleshooting T
ips
Customer Ser
vice
Roasting rack
Grid
Broiler pan
Post
