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Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake. It
is recommended to use this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a technique utilizing fan-forced air which is
circulated throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (14°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be
the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking
time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
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Operation
Operation
VGR Gas Ranges
BAKE
(Natural Airflow Bake)
Full power heat is radiated from
the bake burners in the bottom
of the oven cavity and is
circulated with natural airflow.
This function is recommended
for single rack baking. Many
cookbooks contain recipes to be
cooked in the conventional manner. Conventional baking is suitable for
dishes that require a high temperature. Use this setting for baking and
casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven temperature control knob to desired temperature.
CONVECTION BAKE
Heat is radiated from the U-
shaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting, cool air is quickly replaced—searing meats
on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and
cold spots found in conventional ovens.
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven temperature control knob to desired temperature and
turn on the convection fan switch.
Using the Oven
Baking
