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Heating Modes - Conventional Oven
Heating Modes - Conventional Oven
True Convection
True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven evenly by the convection fan.
True Convection is well suited for baking individual
serving-sized foods such as cookies and biscuits. It is
also good for baking on multiple racks (2 or 3) at the
same time. Baking cookies on all racks simultaneously is
possible. In this case, the baking time increases slightly.
Tips:
Reduce recipe temperature by 25°F (5°C). Refer to
▯
the cooking charts at the end of the manual for more
information.
Always preheat the oven if the recipe recommends it.
▯
Place food on baking sheets with low sides or in
▯
shallow, uncovered pans.
Allow at least 1" to 1½" (2 to 3 cm) of air space
▯
around all sides of the pan.
Eliminate heat loss from the oven by using the window
▯
to periodically check for doneness instead of opening
the door.
Convection Bake
Convection Bake uses heat emitted from the upper and
lower heating elements. The convection fan distributes
heat evenly throughout the oven cavity.
Convection Bake is well suited for breads, casseroles
and entrees. It is also recommended when cooking on
multiple racks since the heat from the top and bottom of
the oven are distributed evenly with help of the fan.
Tips:
Reduce recipe temperature by 25°F (5°C). Refer to
▯
the cooking charts at the end of the manual for more
information.
Always preheat the oven if the recipe recommends it.
▯
Place food on baking sheets with low sides or in
▯
shallow, uncovered pans.
Allow at least 1" to 1½" (2 to 3 cm) of air space
▯
around all sides of the pan.
Eliminate heat loss from the oven by using the window
▯
to periodically check for doneness instead of opening
the door.
Bake
In Bake mode, the upper and lower elements cycle to
maintain the oven temperature. Bake mode can be used
to prepare a variety of food items from cake and pastries
to casseroles.
Tips:
Always preheat the oven if the recipe recommends it.
▯
Baking time will vary with the size, shape and finish of
▯
the bakeware. Shiny aluminum bakeware is
recommended for optimal food results. Dark metal
pans or nonstick coatings will bake faster and with
darker results. Insulated bakeware will lengthen the
bake time for most foods.
Allow at least 1" to 1½" (2 to 3 cm) of air space
▯
around all sides of the pan.
Eliminate heat loss from the oven by using the window
▯
to periodically check for doneness instead of opening
the door.
When baking four layer cakes at the same time,
▯
stagger pans on two racks so that one pan is not
directly above the other. For best results use Bake
mode. Place the cakes on racks 3 and 5, staggering
the cakes in the oven as shown below.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
Preheating the oven is not necessary.
▯
Let meat stand covered with foil for 10-15 minutes
▯
after removing it from the oven.
If meat is browned to your liking but not yet
▯
done, place foil over the meat to prevent
overbrowning.
Use a broil pan with a rack and grid or a shallow
▯
uncovered pan with a rack for roasting.
Do not cover meat or use cooking bags.
▯
Check doneness early since roasting time may
▯
decrease. Refer to the Meat and Poultry cooking chart
for examples.
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