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Air Frying
While air frying, the heating elements and fan cycle on and off in
intervals to maintain the oven temperature while the fan circulates
the hot air. Close the oven door to ensure proper temperature.
IMPORTANT: Cooking times, temperatures, and general
instructions may vary depending on recipe.
Air frying in a large oven cavity allows for more food to be air fried
at one time, longer baking times are to be expected.
� When air frying, food should be evenly spaced in an air fry
basket in a single layer.
� Refer to instructions on packaged food for conventional oven
baking regarding air fry time and temperature.
� For fresh food recipes with bake times over 30 minutes, a
5-10 minutes preheat is recommended.
� For frozen, bone-in, or dense foods with cook times less than
15 minutes, additional time may be required.
� It is not recommended to use wet batter when air frying.
� For best performance, shake or flip food half-way through bake
time. Be sure to close the oven door after removing and
inserting the food back to the cavity.
� Spray air fry basket with oil to avoid food sticking to basket.
NOTE: Greasy foods may cause smoke during the air fry cycle.
Properly using the air fry basket and baking sheet will help to
reduce the amount of smoke produced. Maintaining a clean oven
and baking sheet will also help reduce the amount of smoke.
Air Cooking
Duting Air cooking cycles the bake burner on and off in intervals
while the fan circulates the hot air. This movement of hot air helps
maintain a consistent temperature throughout the oven, cooking
foods more evenly, crisping surfaces while sealing in moisture,
and yielding crustier breads.
IMPORTANT: With air cooking, most foods can be cooked at a
lower temperature or at a shorter time. This range automatically
reduces the set oven temperature by 25°F (15°C) for air cooking.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for air broiling.
Options
Air Bake - Multiple-rack baking or cookies, biscuits, breads,
casseroles, tarts, tortes, cakes.
Air Roast - Whole chicken or turkey, vegetables, pork roasts, beef
roasts.
Air Broil - Thicker cuts or unevenly shaped pieces of meat, fish or
poultry.
Proofing Bread
Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide. Proof should be
used for fresh dough, thawed dough, and for the first and second
rise.
To Proof:
Before first proofing, place the dough in a lightly greased bowl and
cover loosely with wax paper, coated with shortening. Place on
rack guide 2 and close the oven door.
NOTE: If the temperature of the oven is greater than 115°F
(46°C), "Oven Cooling" will be displayed until the temperature is
less than 115°F (46°C).
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