Mastering the Convection Steam Oven

In Convection Mode, heat doesn’t just come up

from the bottom of the oven like it does in an

ordinary oven. It circulates throughout the oven

cavity with the help of a fan in the back of the oven.

Food cooks more evenly and more quickly,

up to 25% faster than in a conventional oven.

Pie crusts and croissants get akier. Chicken

stays juicier, with “crackle” in the

skin. Vegetables and potatoes

are more quickly caramelized.

And if you’re baking using

multipleracks– say with chocolate chip

cookies– each rack gets nicely browned.

Convection is a dry cooking method. It does

not produce steam, and excess moisture given

off by the food is vented out of the appliance.

This mode works well for food you are trying

to keep dry or that would not benet from the

addition of steam. A few examples are cookies,

granola, roast chicken, beef jerky, and soufés.

FOOD COOKS

MORE EVENLY AND

MORE QUICKLY.

Find recipe on page 26

QUICK START > CONVECTION MODE

QUICK START

CONVECTION MODE

THE DRY COOKING WAY TO PREPARE ALMOST ANYTHING.

The convection process is an essential part of your convection steam oven. So let’s

talk about how convection works and why it’s such a popular cooking mode.