24
Oven Controls
Convection Bake
Convection functions use a fan to circulate the oven's heat
uniformly and continuously around the oven which allows for
fast, even cooking and browning results. It produces better
baking results when using two oven racks at the same time.
Heated air flows around the food sealing in juices and flavors.
Breads and pastry brown more evenly. Convec Bake may be set
for any temperature between 170°F (77°C) and 550°F (288°C).
Benefits of convection cooking include:
•
Foods can cook up to 25% faster.
•
Multiple rack baking.
Baking tips
•
Fully preheat the oven before cooking items like cookies,
biscuits, and breads.
•
When using any single rack, position the rack so that the
food is in the center of the oven.
•
When using two oven racks, place in positions 2 and 4
(
) and place bakeware as shown in
.
•
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. Dark
bakeware is recommended for pies. Shiny bakeware is
recommended for cakes, cookies, and muffins
.
Glass
cookware may require reduced temperatures.
•
Use pans or cookware with low sides. This allows the air to
circulate around food evenly.
•
Do not open oven door often. Opening the door will reduce
the temperature in the oven and may increase cook time.
To set Convection Bake with a default oven set temperature of
350°F:
1.
Press Convect once for convection bake.
2. Press START.
To cancel Convection Bake at any time, press STOP.
Important note: If the oven door is opened when Convec Bake is
active, the convection fan will stop rotating until the oven door is
closed.
•
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 instruc-
tions using the minimum recommended cooking time.
Figure 29: Air movement using convection
1
2
3
4
5
Figure 30: Baking on multiple levels
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