ENGLISH
14
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode
Use this mode for
For Best results
Quick Cooking Tip
Convection Bake
•
Large quantities
of food on multiple
racks.
•
Pastries, breads,
snack, foods and
appetizers.
•
Use low-sided,
uncovered pans.
•
Center baking sheets
side to side on the
oven rack.
•
Reduce recipe temperature
by 25 °F (15 °C).
•
Check food for doneness
early:
If recipe call for Check food
1-15 min. 3 min. early
16-30 min. 5 min. early
31 min.-1hr. 10 min. early
Convection Broil
•
Thicker, tender, cuts
of meat, poultry and
fish.
•
DO NOT use
this mode for
browning breads or
casseroles.
•
Meats should be at
least 1” thick.
•
No conversion from
standard Broil is necessary.
•
Refer to Convection Broil
Chart in this Manual for
cooking times.
Convection Roast
•
Large, tender cuts
of meat and poultry
such as roast or
whole chicken.
•
DO NOT cover meat
or use cooking bags.
•
Refer to Convection
Roast Chart in this
Manual for cooking
times.
•
DO NOT change recipe
temperature.
QUICK TIPS
CONVECTION COOKING
About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat
radiated from one or more elements to cook food.
Convection modes use both heat from the elements
and fans in the back of the oven to continuously
circulate the heated air throughout the oven.
Advantages of Convection Cooking
•
Even baking, browning and crisping.
•
Juices and flavors are sealed in.
•
Air-leavened foods such as cream puffs, soufflés,
meringues and breads are higher and lighter.
•
Multiple rack cooking.
•
No special bakeware required.
•
Saves time and energy.
Double Convection
