Installation Guide

OPERATING INSTRUCTIONS

COOKING WITH CONVECTION

There are many advantages to cooking with convection. In the convection system, a fan in

the back of the oven moves heated air evenly around the oven. The moving air provides even

heat so foods can be placed on any rack level with consistent results and without having to

rotate the pans. Convection also enables cooking simultaneously on multiple racks.

Low, shallow bake ware should be used with convection cooking. This allows the heated air

to properly move around the food. Pans with high sides or pans that are covered are not

suitable for convection cooking because high sides or lids prohibit the warm air from

circulating around the food.

Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes

(casseroles, pot roast) or delicate custards are not suitable for convection cooking.

CONVECTION BAKE & TURBO

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.

throughout the oven cavity for all uses. Multiple rack use is possible for baking large amounts

of food. When roasting, cool air is quickly replaced -searing meats on the outside and

retaining more juices and natural flavor on the inside with less shrinkage.

CONVECTION BAKE

Full power heat is radiated from the bake element in the bottom of the oven and partial power

is radiated from the top element. Air is circulated by the fan in the rear of the oven.

TURBO BAKE

The rear and bottom elements operate at full power. Air is circulated by the fan for even

heating. Use this setting to reduce pre-heating time of the oven or for recipes which require

uniform cooking with strong heat from bottom such as pizza and focaccia bread.

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