Baking; Convectionbaking; Convectionroasting - Electrolux E30GF74HPS1 Use & Care Manual

ng the oven controls
CONVECTION B AKmNG
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Use the Convection Bake feature when cooking on multiple racks is desired. The oven can
be programmed for Convection baking at any temperature between 300°F and 550°F. -........................... ÷
Convection baking uses a fan to circulate the oven's heat evenly and continuously within
the oven (See Figure 1). This improved heat distribution allows even cooking and browning
results at a lower temperature than conventional bake. It also gives better baking results
when using 2 or 3 racks at the same time. Breads and pastries brown more evenly.
Convection bake cooks most foods faster and more evenly than conventional bake. For
baking efficiency, the fan rotates slower in Convection Bake than in Convection Roast.
Note: Allow up to 6 minutes for the convection fan to start rotating.
General Convection Bake Instructions
1. Adjust the cook time for desired doneness as needed. Time reductions will vary
depending on the amount and type of food to be cooked.
2. Cookies and biscuits should be baked 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.
3. Make sure you set a temperature of 300°F minimum when using convection bake, or
the function will not start.
To set the oven to Convection Bake at 350°F
1. Arrange interior oven racks, place food in oven and close oven door.
2. Tum the selector control knob to Cony Bake. The corresponding indicator light will flash.
3. Turn the temperature control knob to 350. The indicator light will stop flashing and the
oven will begin to heat. A beep will sound once the oven reaches 350°F. The indicator
light will remain on until the Selector or Temperature control knob is turned to the Off
position.
4. When baking is completed, tum the temperature and selector control knobs to Off position.
Figure 1
Air circulation during
Convection Bake
Benefits of
Convection Bake:
--Multiple rack
baking.
--No special pans or
bakeware needed.
CONVECTION ROASTING
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This method of cooking enables you to obtain the best results when roasting. All
baking modes can be used to successfully roast in your oven. However, the
Convection Roast mode is recommended to produce meats that are deliciously
seared on the outside and succulently juicy on the inside in less time. The oven can
be programmed to convection roast at any temperature from 300°F to 550°F.
Remember to use tested recipes with times adjusted for convection roasting when
using the convection mode. Times may be reduced by as much as 30% when using
the convection feature. For roasting efficiency, the fan rotates faster in Convection
Roast than in Convection Bake. When preparing meats for convection roasting, use
the broiler pan and insert along with a roasting rack. The roasting rack will allow to heat
to circulate around the meat.
Note: Allow up to 6 minutes for the convection fan to start rotating.
To Set the oven to Convection Roast at 350°F
1. Arrange interior oven racks, place food in oven and close oven door.
2. Turn the selector control knob to Conv Roast. The corresponding indicator light will flash.
3. Turn the temperature control knob to 350. The indicator light will stop flashing and the oven
will begin to heat. The indicator light will remain on until the Selector or Temperature
control knob is turned to the Off position.
4. When baking is completed, turn the temperature and the selector control knobs to Off,
Note: Make sure you set a temperature of 300°F minimum when using convection bake, or
the function will not start.