Installation Guide
CONVECTION
COOKING WITH CONVECTION
There are many advantages to cooking with
convection. In the convection system, a fan in the
back of the oven moves heated air evenly around
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having to rotate the
pans. Convection also enables cooking
simultaneously on multiple racks.
throughout the oven cavity for all uses. Multiple
rack use is possible for baking large amounts of
food. When roasting, cool air is quickly replaced -
searing meats on the outside and retaining more
juices and natural flavour on the inside with less
shrinkage
BAKE
Full power heat is radiated from the bake
element in the bottom of the oven and partial
power is radiated from the top element. Air is
circulated by the fan in the rear of the oven.
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
not suitable for convection cooking.
CONVECTION BAKE & TURBO
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done one to two minutes before the recipe
time. For larger baked items such as cakes, check
five to six minutes before the time indicated on the
recipe.
Convection cooking of meat and poultry will result
in foods that are brown and crispy on the outside
and moist and juicy on the inside. Large meat or
poultry items may cook up to 30 minutes less than
the suggested time so check them so they will not
be over baked. A meat thermometer or an instant
read thermometer will provide more accurate
results than the "minute per pound" method. The
larger the piece of meat or poultry, the more time
you will save.
Converting Conventional Baking to Convection
Cooking - To convert most recipes for baked items
(cookies, cakes, pies, etc.), reduce the oven
temperature by 25°F. For meats and poultry, use
the temperature recommended in recipes and
cooking charts.
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Preheat the oven before baking. The oven does
not need to be preheated for large pieces of meat
or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven.
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When using Convection Bake, reduce the
temperature recommended in the recipe by 25°F.
When roasting meats, check internal temperature
prior to time recommended by recipe to prevent
over cooking. When roasting meats in convection
mode, do not reduce temperature setting.
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It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process The amount depends on the moisture
content of the food. The moisture will condense on
any surface cooler than, the inside of the oven,
such as the control panel.
Large Main Oven One Rack Baking When baking
on one rack, best results are obtained in the bake
mode (see Bake).
When roasting a turkey or a large piece of meat,
convection bake may be used. Rack 4 is the most
appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using the
convection bake mode. Round cake pans should
be staggered on racks 4 and 2. Rectangular (9 x
13) cake pans and cookie sheets should be placed
on rack 4 directly under the one on rack 2.
Low, shallow bake ware should be used with
convection cooking. This allows the heated air
to properly move around the food. Pans with
high sides or pans that are covered are not
suitable for convection cooking because high
sides or lids prohibit the warm air from
circulating around the food
BAKE
The rear and bottom elements operate at full
power. Air is circulated by the fan for even
heating. Use this setting to reduce pre-heating
time of the oven or for recipes which require
uniform cooking with strong heat from bottom
such as pizza and focaccia bread.
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