Use and Care Manual

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29
Single rack pan
placement
Multiple rack
pan placement
Convection Bake
CONVECTION BAKE
Heat is radiated from the bake burner in the bottom of the oven cavity. The heated air is circulated by the fans in the rear of the oven
providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced
searing meats on the outside and retaining more juices and natural avor on the inside with less shrinkage. This even circulation of air
equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.
To Use CONVECTION BAKE Function
(only on main oven)
1. Arrange the oven rack in the desired position before
turning the oven on and close the door.
2. Push and hold the oven control knob for at least one
second. Release and turn it anticlockwise, setting
the desidered temperature. This sequence must be
performed within seven seconds. If you hear a clicling
sound while lighting up the oven, this is appropriate.
3. Set the rotary switch knob to “Convection”
4. In order to switch on the oven light during convection
bake , set the rotary switch knob to “Oven light on+fan”.
Note:
If the oven does not light up after ve attempts, open the
oven door and let the gas out; for your safety, open the
window of the kitchen.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the entire oven cavity creating the
optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods. Below
are some tips which will allow you to get the best results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
• A major benet of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.
Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, mufns, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,and 5. For two-rack baking, use rack positions 2 and 4 or positions
3 and 5. Remember that the racks are numbered from bottom to top.
Pan Placement Tips
• When using large (15”x 13”) at pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be
directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.