32
accomplished at lower temperatures and provides more even temperatures than with
regular cooking.
Posi
ti
on the oven bo
ttom
cover and the oven shelf/shelves before using oven. And
remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before most baking, depending
on the temperature and the size of the oven.
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each
other or the sides of the oven. When baking a single item, always center the item on the
oven shelf. If baking on mul
ti
ple shelves, make sure you stagger items on the shelves so
that one is never directly above another.
CONVECTION, either reduce the temperature stated in the recipe and leave the baking
ti
me unchanged, or reduce the baking
ti
me by several minutes and leave the
temperature unchanged. For foods with a baking
ti
me of over an hour, reducing both the
temperature and
ti
me slightly may give the best results.
Dark metal baking pans or those with a dull
fi
nish absorb heat faster than shiny pans, and
are excellent for pies and breads, or anything that needs browning or a crisper crust.
A shiny
finish
may work best for foods that require lighter, delicate browning (e.g. cakes
and cookies), as it re
fl
ects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking.
Convection Roast
The co
nvection
fan circulates the heated air evenly over and around the food. Using the
cover and broiler pan provided, heated air will be circulated over the around the food
being roasted. The heated air seals in juices quickly for a moist and tender product while,
at the same
ti
me, crea
ti
ng a rich golden brown exterior. When convec
tion
roas
ti
ng, it is
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