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CONVECTION COOKING
About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat
radiated from one or more elements to cook food.
Convection modes use both heat from the elements
and fans in the back of the oven to continuously
circulate the heated air throughout the oven.
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode
Convection Bake
Convection Broil
Convection Roast
14
Use this mode for
•
Large quantities
of food on multiple
racks.
•
Pastries, breads,
snack, foods and
appetizers.
•
Thicker, tender, cuts
of meat, poultry and
fish.
•
DO NOT use
this mode for
browning breads or
casseroles.
•
Large, tender cuts
of meat and poultry
such as roast or
whole chicken.
QUICK TIPS
Advantages of Convection Cooking
•
Even baking, browning and crisping.
•
Juices and flavors are sealed in.
•
Air-leavened foods such as cream puffs, soufflés,
meringues and breads are higher and lighter.
•
Multiple rack cooking.
•
No special bakeware required.
•
Saves time and energy.
For Best results
•
Use low-sided,
uncovered pans.
•
Center baking sheets
side to side on the
oven rack.
•
Meats should be at
least 1" thick.
•
DO NOT cover meat
or use cooking bags.
•
Refer to Convection
Roast Chart in this
Manual for cooking
times.
Use & Care Manual
ENGLISH
Quick Cooking Tip
•
Reduce recipe temperature
by 25 °F (15 °C).
•
Check food for doneness
early:
If recipe call for Check food
1-15 min.
3 min. early
16-30 min.
5 min. early
31 min.-1hr. 10 min. early
•
No conversion from
standard Broil is necessary.
•
Refer to Convection Broil
Chart in this Manual for
cooking times.
•
DO NOT change recipe
temperature.
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