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10 - Quick Tips
EN
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.
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.
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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