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Convection Bake
Convection Bake is similar to Bake. Heat comes from the
upper and lower heating elements. The main difference
in convection baking is that the heat is circulated
throughout the appliance by the convection fan.
The Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom
heat, yielding a better crust on baked items.
The benefits of Convection Bake include:
Slight decrease in cook time.
▯
Higher volume (yeast items rise higher).
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Tips
Reduce recipe temperature by 25°F. Refer to the
▯
cooking chart at end of this manual.
Place food in shallow, uncovered pans, such as
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cookie sheets without sides.
If baking more than one pan on a rack, allow at least
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1-1
" of air space around the pan.
^
For cakes use rack positions 2 and 5. Stagger pans
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so that one is not directly above the other (see
following graphic).
Convection Multi-Rack
Convection Multi-Rack cooks with heat from a third
element behind the back wall of the oven. The heat is
circulated throughout the oven by the convection fan.
The Convection Multi-Rack is well suited for cooking
individual serving-sized foods such as cookies and
biscuits. It is also good for cooking on multiple racks
(2 or 3) at the same time. Baking cookies is possible on
6 racks simultaneously. In this case, the baking time
increases slightly.
The benefits of Convection Multi-Rack include:
Even browning.
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Time savings as a result of using multiple racks at one
▯
time.
24
2
:
Tips
Reduce recipe temperature by 25°F if Auto
▯
Convection Conversion is not activated.
Place food in low-sided, uncovered pans such as
▯
cookie sheets without sides.
If baking more than one pan on a rack, allow at least
▯
1" to 1
" of air space around the pan. Stagger pans
^
so that one is not directly above the other.
Pizza
2
In the Pizza mode, heat from the upper and lower
elements is circulated throughout the oven by the
convection fan.
Use the Pizza mode for fresh or frozen pizza.
Tips
There might be a slight decrease in baking time.
▯
Check before minimum package time.
When baking a frozen pizza:
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For a crispy crust, place directly on the rack.
For a softer crust, use a pizza pan.
When proofing pizza dough, coat dough with olive oil
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and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
Sprinkle cornmeal on the pizza pan to prevent sticking.
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If using a pizza paddle, sprinkle the paddle liberally
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with cornmeal for ease in transferring the dough to the
pan.
If par baking handmade pizza dough, prick the dough
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with a fork before baking.
If using a pizza pan, choose a dark, perforated pan for
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a more crisp crust and a non-perforated pan for a
softer crust.
Preheat baking stones following manufacturer's
▯
recommendations while the oven is preheating.
Bake homemade pizzas on rack position 2 in the
▯
center of the rack.
Follow manufacturer's directions for frozen pizza.
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The convection fan cycles on and off when using pizza
▯
mode.
Roast
%
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips
Preheating the oven is not necessary.
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Use a high-sided broil pan or roasting pan. Cover dish
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with a lid or foil for less tender cuts of meat.
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