Installation Guide and Users Manual

Operation

7. Before seconding prooﬁng, shape the dough, place it in baking pan(s) and cover

loosely with plastic wrap. coated with cooking spray. Follow the same placement

and control steps above. Before baking, remove the plastic wrap.

CONVECTION

• During convection cooking, the fan provides hot air circulation throughout the oven.

The movement of heated air around the food can help to speed up cooking by

penetrating the cooler outer surfaces.

• In Convection mode, the ring element, bake and broil elements, and the fan operate

to heat the oven cavity. If the oven door is opened during convection cooking or

preheating, the fan turns off immediately and the element(s) will turn off after 30

seconds. Once the door is closed, the element(s) will turn back on.

CONVECTION FAN

• The convection fan operates during any convection mode. When the oven is

operating in convection mode, the fan will turn off automatically when the door is

opened. The convection fan always runs during the preheat time.

ADVANTAGES OF CONVECTION COOKING

• Saves time and energy.

• Even baking, browning and crisping are achieved.

• During roasting, juices and ﬂavors are sealed in while the exterior is crisp.

• Yeast breads are lighter, more evenly textured, more golden and crustier.

• Air-leavened foods such as cream puffs, soufﬂés and meringues are higher and

lighter.

• Baking on multiple racks at the same time with even results is possible.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bakeware.

• Convection broiling allows for extraordinary grilling with thicker cuts of food.