Use & Care Manual

ENGLISH
14
Use & Care Manual
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode Use this mode for For Best results Quick Cooking Tip
Convection Bake
• Large quantities
of food on multiple
racks.
• Pastries, breads,
snack, foods and
appetizers.
• Use low-sided,
uncovered pans.
• Center baking sheets
side to side on the
oven rack.
• Reduce recipe temperature
by 25 °F (15 °C).
• Check food for doneness
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If recipe call for Check food
1-15 min. 3 min. early
16-30 min. 5 min. early
31 min.-1hr. 10 min. early
Convection Broil
• Thicker, tender, cuts
of meat, poultry and
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this mode for
browning breads or
casseroles.
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least 1” thick.
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standard Broil is necessary.
• Refer to Convection Broil
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cooking times.
Convection Roast
• Large, tender cuts
of meat and poultry
such as roast or
whole chicken.
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or use cooking bags.
• Refer to Convection
Roast Chart in this
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times.
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temperature.
QUICK TIPS
CONVECTION COOKING
About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat
radiated from one or more elements to cook food.
Convection modes use both heat from the elements
and fans in the back of the oven to continuously
circulate the heated air throughout the oven.
Advantages of Convection Cooking
• Even baking, browning and crisping.
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meringues and breads are higher and lighter.
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• Saves time and energy.