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Oven
Controls
Setting Convection
Bake
Convection
functions
use a fan to circulate
the oven's heat
uniformly
and continuously
around
the oven (Figure 17). This
improved
heat distribution
allows
for fast, even baking
and
browning
results.
It also gives
better
baking
results when using
two oven racks at the same time.
Heated
air flows around
the
food
from all sides, sealing
in juices and flavors.
Breads and
pastry
brown
more evenly.
Most foods
baked
in a standard
pan
will bake faster
and more evenly
with the convection
feature.
Multiple
rack baking
may slightly
increase
bake time for some
foods,
but the overall
result is time saved.
Convection
Bake may be set for any oven temperature
between
170°F (77°C)
to 550°F (288°C).
Benefits
of Convection
Bake:
•
Superior
multiple
oven rack performance
•
Foods bake more evenly
•
Foods can bake up to 25 to 30% faster.
Important
note:
The convection
bake feature
is best used when the recipe
instructions
have been written
especially
for convection
baking.
If the recipe
instructions
are for baking
and you wish to use
convection
baking,
follow
the "Setting
Convection
Convert"
instructions
on page
17. Convection
convert
will automatically
adjust the oven temperature
so that convection
baking
will
provide
the best possible
results.
To set Conv Bake with a default
oven set temperature
of 350°F
(177°C):
Always
use pot holders
or oven mitts when using
the oven. When
cooking
the oven interior,
oven racks, and
cooktop
will become
very hot which can cause burns.
Do not bake foods
directly
on the oven bottom.
To avoid
damaging
the oven interior
and surfaces,
always
bake
foods
in the oven using bakeware
positioned
on an oven rack.
1.
Press Upper
Oven or Lower Oven.
2.
Press Conv Bake.
3.
Press ST_T.
....
m
To cancel
Conv Bake at any time, press
sToP.
I mportant:
•
The convection
fan will begin rotating
once convection
bake, convection
roast, or convection
convert
has been acti-
vated.
•
If the oven door
is opened
when the convection
function
is
active,
the convection
fan will stop rotating
until the oven
door is closed.
Figure 18: Convection
baking
on multiple
levels/racks
Figure 17: Air movement
using convection
Figure 19: Oven rack positions
16
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