Convection Mode - LG LSE4617 series Owner's Manual

Baking T ips
• Baking time and temperature will vary depending
on the characteristics, size, and shape of the
baking pan used.
• Check for food doneness at the minimum recipe
time.
• U se metal bakeware (with or without a nonstick
finish), heatproof glass-ceramic, ceramic or other
bakeware recommended for oven use.
• D ark metal pans or nonstick coatings will cook food
faster with more browning. Insulated bakeware will
slightly lengthen the cooking time for most foods.
N O T E
The oven bottom has a porcelain-enamel finish.
To make cleaning easier, protect the oven bottom
from ex c e ssive spillovers by placing a cookie
sheet on the rack below the rack you are cooking
on. This is particularly important when baking a
fruit pie or other foods with a high acid content.
Hot fruit fillings or other foods that are highly
acidic may cause pitting and damage to the
porcelain-enamel surface and should be wiped up
immediately.
Conv ection Mode
The convection system uses a fan to circulate
the heat evenly within the oven. Improved heat
distribution allows for even cooking and ex c e llent
results while cooking with single or multiple racks.
Setting t h e Con v ection Function ( e x ample , 37 5 ° F )
1
Turn the oven mode knob to select the
Conv . Bake or Conv . Roast.
2
Set the oven temperature: for ex a mple, press
plus( + ) until 37 5 ° F appears in the display.
3
Press Start. The display shows Conv . Bake or
Conv . Roast and the oven temperature starting
at 1 0 0 ° F.
As the oven preheats, the display shows increasing
temperatures in 5-degree increments. Once the oven
reaches the set adj usted temperature, a tone sounds
and the oven light flashes on and off. The display
shows the auto converted oven temperature, 350 ° F
and the fan icon.
4
When cooking has finished or to cancel, turn the
oven mode knob to the O ff position.
N O T E
The oven fan runs while convection baking. The
fan stops when the door is open. In some cases,
the fan may shut off during a convection bake
cycle.
T ips for Conv ection Baking
• U se Convection Bake for faster and more even
multiple-rack cooking of pastries, cookies, muffins,
biscuits, and breads of all kinds.
• Bake cookies and biscuits on pans with no sides
or very low sides to allow heated air to circulate
around the food. Food baked on pans with a dark
finish will cook faster.
• If cooking on single rack, place the rack in the
position suggested in the charts on the following
pages. If cooking on multiple racks, place the oven
racks in positions 3 and 5 (for two racks).
• Multiple oven rack cooking may slightly increase
cook times for some foods.
• Cakes, cookies and muffins have better results
when using multiple racks.
The Convection Roast feature is designed to give
optimum roasting performance. Convection Roast
combines cooking with the convection fan to roast
meats and poultry. The heated air circulates around
the food from all sides, sealing in j uices and flavors.
Foods are crispy brown on the outside while staying
moist on the inside. Convection roasting is especially
good for large tender cuts of meat, uncovered.
T ips for Conv ection Roasting
U se a broiler pan and grid when preparing meats for
roasting. The broiler pan catches grease spills and
the grid helps prevent grease splatters.
1
Place the oven rack in the position suggested in
the charts on the following pages.
2
Place the grid in the broiler pan.
3
Place the broiler pan on the oven rack.
G rid (sold separately)
Broiler pan (sold separately)
CA U T I O N
• D o not use a broiler pan without a grid.
• D o not cover the grid with aluminum foil.
• Position food (fat side up) on the grid.
OPERATION 35