Magic Chef 6893VVD Use And Care Manual page 13

OVEN U,C;E 14
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Convectioncookingusesa small fan to circulateheatedair around the food. The fan is locatedbehinda baffleat
the back of the oven. Circulating the heatedair resultsin faster,more even cookingwith enhanced browning.The
movingair also offersbetter bakingresultswhen bakingon two or three racks.
Becauseofthe faster cookingand enhancedbrowning,many foods,especiallybaked goods,are convectioncooked
at a loweroven temperature.
ConvectBakingTips ConvectRoastingTips
• Reducethe oventemperatureby25°F for mostbaking • The oven temperatureis not reduced when convect
or 5O°Ffor delicatecakes and quickbreads.Cooking roasting. H owever,expectcooking timesto beshorter.
times will be similarto or a few minutesless than
cooking times in the recipe or package directions. • As a general rule, roastingtime can be reduced by
about 25% when using the convection feature. Refer
• Use c,)nvectionwhen baking large quantities of foods, to the RoastingChart on page 15for cooking times for
especially if baking on three racks, both convection and conventional roasting.
• Convection is ideal for baking such foods as cookies, • When To Use The Convection Feature For
biscuits,muffins,poundcakes and angelfood cakes, Roasting: Selectconvection whenroastingmeatsor
cupcakes,or rolls, poultryinan uncoveredpan.The circulating heatedair
helpsto seal inthe juicesto producea moremoistand
• Layer cakes and quick breads can be convection tender roast.
baked, but reduce the oventemperature by 50°F for
more even top crusts. • Selectconventional roastingifthe meatislesstender
• Cookiesheetsshouldbe madeofshinymetaland not or if the meat is cooked in a covereddish or oven
have sides, cookingbag.
• Whencookingonthreeracks,checkcookingprogress • Do notuseroastingpanswithtall sidesas thistypeof
beforethe minimumtime suggestedin the recipe. It pan willblockthe circulating heatedair.
may be necessary to remove the pan on the bottom
rack 1 or 2 minutes before the minimum cooking time • Do not cover meat when convect roasting. If you wish
to cover the meat with a lid, aluminum foil, or oven
to prevent overbrowning, cooking bags, select the conventional method of
• Cooking times may increase slightly when convect roasting. Covering the meat blocks the circulating
baking on three racks because of the increased heated air thus eliminating the benefits of convection
amount of food. NOTE: Do not use three racks when roasting.
conventional baking.
• The breast and drumsticks on a turkey will cook and
• For optimum browning, place cookie sheets or brown quickly. Place a"foil tent" over these areas after
rectangular (9"x 13")pan lengthwise, front-to-back the desired brownness is reached to _revent
on the oven racks. This locates the food in front of the overbrowning.
fan for more even browning, if the pans are too long to
place front-to-back, center the pans side-to-side on • Expect convection roasted meats and poultry to be
the racks, juicier with a browner, crisper exterior•
• Arrange 3ans so they are directly over each other.
Stacking pans one above the other, centers the food
in front of the convection fan which improves air
circulation and browning.