10
True Convect
True Convect 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.
During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Use:
Before using True Convect, position the racks according to the
“Positioning Racks and Bakeware” section.
1. Turn the Oven control knob to the True Convect symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
True Convect Chart
Use the following chart below when convection baking.
Convection Baking and Roasting
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Convection Bake and Roast:
Before convection baking and roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
Convection Baking/Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
True convect symbol
FOOD
RACK
POSITION
OVEN TEMP.
TOTAL TIME
(min.)
Cookies
2
325°F (160°C)
10-12
Cakes
2
350°F (180°C)
30-35
Pies
2
400°F (200°C)
45-50
Convection bake/roast symbol
A. Grid
B. Broiler pan
FOOD/RACK
POSITION
COOK
TIME
(minutes
per 1 lb)
OVEN TEMP.
INTERNAL
FOOD
TEMP.
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40
350°F (180°C)
350°F (180°C)
160°F (71°C)
170°F (77°C)
Pork, Rack Position 1
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
350°F (180°C)
350°F (180°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 1
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium
well-done
25-30
30-35
300°F (150°C)
160°F (71°C)
170°F (77°C)
A
B
