12
Convection Mode
In CONVECTION mode the top and bottom elements will operate
without Infrared and the fan will circulate the heated air in the oven.
The heating elements will cycle on and off to maintain the selected
temperature.
Note: Increase temperature by 50° F if using the black
Drip/Roasting Bake Pan.
In convection mode the fan circulates the hot air around the food
making baked goods rise quickly and evenly. Like large commercial
convection ovens it is necessary to rotate food halfway through the
cooking time. The oven heats quickly, so preheating is not necessary or
desirable. In many convection ovens, it is necessary to lower the baking
temperature to achieve acceptable results. Your Bistro Convection Oven
has been designed for easy use. Lowering the baking temperature is not
necessary. Follow package or recipe directions remembering not to
preheat the oven and check after the shortest baking time.
In most cases you should use the lowest rack position; however if more
browning is desired place in the upper racks. The drip/baking pan
included with your oven can also be used for baking. It is enamel coated
making it easy to clean. When not in use, the drip/baking pan should
always be removed from the rails in the bottom of the oven when baking
as it will interfere with the flow of hot air from the bottom elements.
When it is being used as the baking pan, the pan should be placed in the
middle or upper racks.
1
Place the oven rack or baking pan in the desired rack position. If
using the lowest position the rack should be facing up.
2
Set the Temperature Control to the recommended temperature.
3
Set the Mode to “Convection”.
4
Set the Time Control to the shortest baking time in the recipe and
check for desired doneness.
A Note on Baking Times:
Convection air is superheated and it circulates around the food, so it
cooks food faster. When baking your favorite recipes or packaged
goods, follow recipe instructions remembering not to preheat. Check
baked goods a few minutes before shortest recommended baking time.
Recommended Baking Temperatures
Cakes: 325°-350°
Cheesecake:
300°
Quick Bread:
375°
Muffins:
400°
Pies:
425°
Cookies (large):
350°
Cookies (jumbo):
325°
Food Type
Weight (lbs)
Time / Lb
Thermometer
Beef: Roast at 350°F
Sirloin Tip/Top Round
3 - 8
20 - 22 min
Rare 120 - 130
23 - 24 min
Med 140 - 150
25 - 27 min
Well 160 - 170
Eye Round
3 - 6
18 - 20 min
Rare 120 - 130
21 - 23 min
Med 140 - 150
24 - 26 min
Well 160 - 170
Standing Rib
3 - 6
20 - 22 min
Rare 120 - 130
23 - 24 min
Med 140 - 150
25 - 27 min
Well 160 - 170
Pork: Roast at 350°F
Loin (bone in)
3 - 6
25 min
170
Loin (boneless)
3 - 8
15 min
170
Fresh Ham
4 - 8
25 min
170
Smoked Ham: Roast at 325°F
Fully cooked/w bone
Half
6 - 8
15 min
140
Lamb: Roast at 350°F
Leg
6 - 8
20 - 23 min
Med 170
25 min
Well 180
Poultry: Roast at 325°F
Chicken (unstuffed)
6 - 8
20 min
180
Chicken (stuffed)
6 - 8
20 min
180
These cooking times are an average and should be adjusted to individual preferences.
11
Roasting in Bake/Toast Mode
1
Place the broiling/roasting rack in the drip/baking pan.
2
Place the meat fat side up on the broiling/roasting rack
(unless otherwise directed).
3
Preheat the oven to the recommended temperature before roasting.
4
Slide the drip/baking pan into position in the rails at the bottom of
the oven.
5
Set the Temperature Control to the desired temperature.
6
Set the Mode to BAKE/TOAST.
7
Set the Time Control to the shortest time. If more than 2 hours, set
to “Stay On” and check after the shortest time.
Use the following chart as a guide for roasting. Use a reliable meat
thermometer for the most accurate results. Roasts should stand for 10 to
15 minutes before carving. During this time, they will continue to cook
increasing the meat thermometer reading by about 10 degrees.
Note: Increase temperature by 50° F if using the black Drip/Roasting
Bake Pan.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 11