17
Convection Cooking
(Style 1 electronic oven control)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked at lower cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■
Keep heat loss to a minimum by opening the oven door only
when necessary.
■
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
■
Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 places.
Convection Baking and Roasting
(Style 1 electronic oven control)
During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the broil element and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.
■
For optimal cooking results, do not use aluminum foil.
■
Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also. See the cookbook supplied with
this oven for more information.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECT, use the roasting rack on top of
the broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting food in, unless recommended in the
recipe.
To Select Convection Settings
There are five convection presets for time and temperature. Each
can be activated by sequentially pressing the CONVECT key.
The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven
settings with package instructions or your favorite recipes.
CONVECTION SETTINGS
NOTE: Each temperature in this table is 25°F (14°C) lower than
for a non-convection oven. At the end of each set time, the oven
will turn off.
1. Press CONVECT key.
The first setting in display will show convection at
325°F (163ºC), and scrolling text at the bottom of the screen
will scroll in this order: “SET TEMP OR TIME” then “OR PUSH
START” then “PUSH AGAIN” then “FOR NEXT.”
Each time the CONVECT pad is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or
Frozen). The following instructions are applicable for each
preset.
2. Press the TEMP “up” or “down” arrow pads to enter a
temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the Hour and/or Minute “up” or “down” arrow pads to
enter the stop time.
4. Press START.
The preheat display will show “Lo” in the temperature
field until the temperature is above 170°F (77ºC). Once
170°F (77ºC) is reached, the display temperature will increase
as the actual temperature of the oven increases, and it will
display “PREHEATING” in the lower text line.
5. Press OFF/CANCEL to exit function when finished cooking.
A. Roasting rack
B. Broiler grid
C. Broiler pan
A
B
C
Function
Temperature
Time
(default)
CONVECT
(default)
325ºF
0 minutes
CONVECT
COOKIES
325ºF
0 minutes
CONVECT
MEATS
350ºF
0 minutes
CONVECT
CASSEROLES
325ºF
1 hour
30 minutes
CONVECT
FROZEN
325ºF
45 minutes
