Owner's Manual
32
accomplished at lower temperatures and provides more even temperatures than with
regular cooking.
Posion the oven boom cover and the oven shelf/shelves before using oven. And
remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before most baking, depending
on the temperature and the size of the oven.
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each
other or the sides of the oven. When baking a single item, always center the item on the
oven shelf. If baking on mulple shelves, make sure you stagger items on the shelves so
that one is never directly abo
ve another.
CONVECTION, either reduce the temperature stated in the recipe and leave the baking
me unchanged, or reduce the baking me by several minutes and leave the
temperature unchanged. For foods with a baking me of over an hour, reducing both the
temperature and me slightly may give the best results.
Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and
are excellent for pies and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes
and cookies), as it reflects some heat and gives a less intense baking surf
ace.
Avoid opening the oven door frequently during baking.
Convection Roast
The convecon fan circulates the heated air evenly over and around the food. Using the
cover and broiler pan provided, heated air will be circulated over the around the food
being roasted. The heated air seals in juices quickly for a moist and tender product while,
at the same me, creang a rich golden brown exterior. When convecon roasng, it is
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