Use & Care Manual

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the

conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The

user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this function for

single-rack baking.

Convection Cooking Tips

Convection cooking is a technique utilizing fan-forced air which is circulated throughout the entire oven cavity creating the optimum

cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods. Below are

some tips which will allow you to get the best results out of your oven when cooking with convection.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (14°C) when using a

convection cooking function.

• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or

smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-

rack baking or cooking large loads.)

• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.

• A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.

Foods that can be prepared on two of three racks at the same time

include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or

positions 3 and 5. Remember that the racks are numbered from bottom to top.

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the bake burners in the bottom of the oven cavity and is

circulated with natural airflow. This function is recommended for single rack baking. Many

cookbooks contain recipes to be cooked in the conventional manner. Conventional

baking is suitable for dishes that require a high temperature. Use this setting for baking

and casseroles.

To Use BAKE Function

1. Arrange the oven rack in the desired position before turning oven on.

2. Close the door.

3. Set the oven temperature control knob to desired temperature.

CONVECTION BAKE

Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The

heated air is circulated by one motorized fan in the rear of the oven providing a more

even heat distribution. Multiple rack use is possible for the largest baking job. When

roasting, cool air is quickly replaced—searing meats on the outside and retaining more

juices and natural flavor on the inside with less shrinkage. This even circulation of air

equalizes the temperature throughout the oven cavity and eliminates the hot and cold

spots found in conventional ovens.

To Use CONVECTION BAKE Function

1. Arrange the oven rack in the desired position before turning oven on.

2. Close the door.

3. Set the oven temperature control knob to desired temperature and turn on the

convection fan switch.

Using the Oven

Baking

VGR Gas Ranges