Manual

Cooking Instructions
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The convection oven uses afan located inthe rear wail of the
oven to circulate heated air around the food to be cooked.
The controlIed air fIow pattern quickly seals the food su #ace
retaining the natural juices and flavour. This method of
cooking enables you to obtain the best culinary resuIts when
baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Batch cooking is more convenient with better resuIts.
2. Defrosting is quicker in convection mode when compared
to regular radiant cooking.
3. Remember to use tested recipes with times adjusted for
convection baking/roasting when using the convection
mode. Times may be reduced by as much as 30% when
using the convection feature.
Benefits of Convection Bake:
---Some foods cook UPtO30°'/°faster, saving time and
energy_
--Multipl e rack baking.
_No special pans or bakeware needed.
Foods for CONVECTION BAKE pad
*Decrease normal cook time by:
Frozen foods. Dies................... 15-25 %
pastries and pizza
Refrigerator biscuits ................ 15-30 %
Rolls & Breads .................... 20-25%
Fresh Pies/Pastries ................. 10-20 %
Begin with the maximum reduction in cook times and
adjust as needed.
_Recommended reduction in cook times based on
3rands of food items tested. Cook times may vary with
your specific brand of food item.
SettingConvection Bake
The _j or pad controIs the Convection Bake feature. Use the Convection Bake
feature when cooking speed is desired. The oven can be programmed for Convection
baking at any temperature between 300 ° F (149 ° C) to 550 ° F (288 ° C).
Convection baking uses a fan to circuIate the oven's heat evenly and continuously within
the oven. This improved heat distribution alIows for fast, even cooking and browning
resuIts. It also gives better baking results when using 2 or 3 racks at the same time.
Breads and pastries brown more evenly. Most foods cooked in a standard oven wiI( cook
faster and more evenly with Convection Bake.
General Convection Bake Instructions
1. When using Convection Bake, decrease your normal cooking times as shown aside.
Adjust the cook time for desired doneness as needed. Time reductions will vary
depending on the amount and type of food to be cooked. Biscuits shouId be baked on
pans with no sides or very Iow sides to alIow heated air to circulate around the food.
Food baked on pans with a dark finish wilI cook faster.
2. Preheating is not necessary when cooking casseroles with Convection Bake.
3. When using Convection Bake with a single rack, pIace oven rack in position 2 or 3. If
cooking on multipIe racks, place the oven racks in positions 2 and 3.
4. Avoid baking cakes and pastries with the Convection Bake feature.