Installation, Use and Care Manual

25
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.
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cov eredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
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
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 the r mometer w ill 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.
CONVECTION
The rear ele ment operates at full power. Air is
circulated by the fan for even heating. Use this
setting for food which requires gentle cooking
suchaspastries,soufflésorcakes.


TIPSFORCONVECTIONandBAKE

PreheatingtheOven
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.

Temperature
Setting
WhenusingConvection,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se tting.
Condensation
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.
RACKPOSITIONS
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.
Thismaybeusedforcakes,cookies, biscuits and

other foods for which two rack baking is
desirable.
Whenseveralcasseroles,frozenpiesorcakesare
tobebaked,useracks4and2.
Thesetworackscanalsobeusedforalargeoven
meal.

BakewareType
Aluminiumbakewaregivesthebestbrowning
results.
Cookiesheets
withonlytwosidesgivethebest
results.Aluminiumcommercialhalf‐sheetsor
professionalcookingutensilsmaybeusedbut
bakingtimesmaybeincreased.

Placement
Forbetterbrowning,utensilssuchascookie
sheets.Rectangularbakingpansshouldbeplaced
crosswiseontherackwiththeshortersidefacing
right
andlefttoallowbetterairflow.
Whenbakingonmorethanonerack,cookie
sheetsandrectangular(9x13)cakepans should