Kenmore C970 Series Use & Care Manual page 16

Convection Cooking
(some models)
The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly seals the food surface retaining the natural juices and flavour. This method of cooking en-
ables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant
cooking methods. Refer to the electronic oven control operating instructions in the Electronic Oven Control Guide. This can
result in considerable reduction of food shrinkage and more tender meats.
2. Batch cooking is more convenient with better results.
3. Defrosting is quicker in convection mode when compared to regular radiant cooking.
4. Remember to use tested recipes with times adjusted for convection baking/ roasting when using the convection mode.
Times may be reduced by as much as 30% when using the convection feature.
Roasting
Rack
Grid
NOTE: The convection fan automatically turns off when the oven door is opened
while oven is in a convection mode and resumes when the door is closed again.
Convection Roasting
When convection roasting, use the broiler pan and grid, and the roasting rack.
The broiler pan will catch grease spills and the grid will help prevent grease
spatters. The roasting rack will hold the meat.
1. Place oven rack on bottom or next-bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing
the heated air to circulate under the food for even cooking and helps to in-
crease browning on the underside. Make sure the roasting rack is securely
seated on the grid in the broiler pan. DO NOT use the broiler pan without
the grid or cover the grid with aluminum foil.
Broiler Pan
(some models)
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