Full Product Manual

accomplished at lower temperatures and provides more even temperatures than with

regular cooking.

Posion the oven boom cover and the oven shelf/shelves before using oven. And

remove any unused shelves and baking utensils from the oven.

Preheat the oven to the temperature stated in the recipe before most baking, depending

on the temperature and the size of the oven.

Arrange pans and food items evenly on the shelves. Make sure pans do not touch each

other or the sides of the oven. When baking a single item, always center the item on the

oven shelf. If baking on mulple shelves, make sure you stagger items on the shelves so

that one is never directly abo

ve another.

CONVECTION, either reduce the temperature stated in the recipe and leave the baking

me unchanged, or reduce the baking me by several minutes and leave the

temperature unchanged. For foods with a baking me of over an hour, reducing both the

temperature and me slightly may give the best results.

Dark metal baking pans or those with a dull ﬁnish absorb heat faster than shiny pans, and

are excellent for pies and breads, or anything that needs browning or a crisper crust.

A shiny ﬁnish may work best for foods that require lighter, delicate browning (e.g. cakes

and cookies), as it reﬂects some heat and gives a less intense baking surf

ace.

Avoid opening the oven door frequently during baking.

Convection Roast

The convecon fan circulates the heated air evenly over and around the food. Using the

cover and broiler pan provided, heated air will be circulated over the around the food

being roasted. The heated air seals in juices quickly for a moist and tender product while,

at the same me, creang a rich golden brown exterior. When convecon roasng, it is

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