Range User Manual

28
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
notsuitableforconvectioncooking.
CONVECTION
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake 
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done
 one to two minutes before the
recipetime.Forlargerbakeditemssuchascakes,
check five to six minutes before the time
indicatedontherecipe
.
Convection cooking of meat and poultry will
result in foods that are brown and crispy on the
outside and moist and juicy on the inside. Large
meatorpoultryitemsmaycookupto30minutes
less than the suggested time so check them so
theywillnotbeoverbaked.
Ameatthermometer
or an instant read thermometer will provide
more accurate results than the "minute per
pound" method. The larger the piece of meat or 
poultry,themoretimeyouwillsave.

Converting Conventional Baking to Convection
Cooking -
To convert most recipes for baked
items(cookies,cakes,pies,etc.),reducetheoven
temperatureby 25°F.Formeatsandpoultry,use
the temperature recommended in recipes and
cookingcharts.
CONVECTION
The rear element operates at full power. Air is
circulated by the fan for even heating. Use this
setting for food which requires gentle cooking
suchaspastries,soufflésorcakes.

TIPSFORCONVECTIONandBAKE

PreheatingtheOven
Preheat the oven before baking. The oven does 
not need to be preheated for large  pieces of
meat or poul try.  See your recipe for preheating
recommendation. Preheating time depends on
thetemperaturesettingandthenumberofracks
intheoven.

Temperature
Setting
Whenusing Convection,reduce the temperature
recommended in the recipe by 25°F. When
roasting meats,checkinternal temperature prior
to time recommended by recipe to prevent over
cooking. When roasting meats in convection
mode,donotreducetemperaturese tting.
Condensation
Itisnormalforacertainamountofmoistureto
evaporatefromthefoodduringanycooking
processTheamountdependsonthemoisture
contentofthefood.Themoisturewillcondense
onanysurfacecoolerthan.theinsideofthe
oven,suchasthecontrolpanel.
RACKPOSITIONS
LargeMainOvenOneRackBaking
When baking on one rack, best results are
obtainedinthebakemode(seeBake).
Whenroastinga turkeyor alarge piece ofmeat,
convectionbakemaybeused.Rack4isthemost
appropriaterack.

TwoRackBaking
Racks 4 and 2
are most appropriate when using
the convection bake mode. Round cake pans
should be staggered on racks 4 and 2.
Rectangular(9x13)cakepansandcookiesheets
shouldbeplacedonrack4directlyundertheone
onrack2.
Thismay beused forcakes, cookies,biscuits and

other foods for which two rack baking is
desirable.
Whenseveralcasseroles,frozenpiesorcakesare
tobebaked,useracks4and2.
Thesetworackscanalsobeusedforalargeoven
meal.

BakewareType
Aluminiumbakewaregivesthebestbrowning
results.
Cookiesheets
withonlytwosidesgivethebest
results.Aluminiumcommercialhalf‐sheetsor
professionalcookingutensilsmaybeusedbut
bakingtimesmaybeincreased.

Placement
Forbetterbrowning,utensilssuchascookie
sheets.Rectangularbakingpansshouldbeplaced
crosswiseontherackwiththeshortersidefacing
right
andlefttoallowbetterairflow.
Whenbakingonmorethanonerack,cookie
sheetsandrectangular(9x13)cakepans should
notbestaggered;roundcakepansshouldbe
staggered.

SettingsforBAKE/CONVECTIONandcooking
modes

These cooking modes are for baking, roasting or
warmingusing
oneortworacks.

1. Select BAKE/CONVECTION using the Selector
switch.
2. Set the oven temperature using the oven
temperature control knob (not over
Tmax=500°F setting position). If using
CONVECTION,settheovencontrolknob25°F
below temperature sugge sted in the recipe.
Do no change recipe temperature if roasting
meats
orpoultry.

