Techniques and Recipes

Convection Mode

YOUR BREAD AND BUTTER OF OVEN MODES

Convection Mode is perhaps the most versatile of all modes and is an

essential part of your oven. It works by circulating hot air throughout the

cavity and venting out excess moisture. It o ers distinct advantages over

the usual radiant heat of conventional bake modes: it minimizes hot and

cool spots, enables multi-rack cooking (no rotating of pans required),

cooks about twenty-ﬁ ve percent faster, and improves the ﬂ avor of your

food with increased, all-over browning.

CONVECTION MODE REVIEW

– Multi-rack cooking

– Food cooks more evenly and quickly

– Temperature probe may be used

– Best “all-around” mode when you are

unsure of what mode to use

INSIDE YOUR OVEN

The two rear heating elements and

convection fans produce enveloping heat.

While not an exact science, you can convert recipes to convection cooking using this

rule of thumb: reduce the temperature by twenty-ﬁ ve degrees Fahrenheit and the cook

time by twenty-ﬁ ve percent. Additionally, as the size of the item increases, the cook

time will exponentially decrease. For example, a whole turkey will experience a greater

di erence in cook time than cookies when cooked via convection. Be extra mindful

when converting a recipe for the ﬁ rst time as to not overcook. For guesswork-free

cooking, use the included temperature probe.

Quick tip: Convection Conversion

MODES Convection