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Using
tile Convection
Oven
Wall Ovell
Convection
hi
a (OlW((liOll
ovell,
a liMl
circlllates
hot
air
over,
llllder
alld
al-Olll]d
the
_(_o(1.
Tiffs circulating
hot air is evenly distributed
throughout
tile oven cavity. As a result, toods
are inertly cooked and browned---often
ill less
time witll COlWection heat.
NOTE:
Tke convection/an
will i)'l:/_, on and off
wkik, coot:big to besl distribute hol air in lhe ov_,n.
The conve_¢io_* /m_ shut_ off when the ore, doo_ is
@ened. 1)0 NOT
k,ave the doo_ @en fi)_ Io_ g p_,riod_
q/time
whik, usi_lg i:onve!rlion coohhtg or you may
shorte_* the lift" o/the
co_*vectio, heating deme_*t.
Co&ware./or
convection
coohinff
B(f'ore
using
your convection
or( 11, check
to see if your eookware
lemes
room
for air
circulation
ill tile oven.
Itvou
are baking
with
sew ral pans,
leave space
b;.,tween
tllem.
Also,
be sure tile pans do not touch
each
other
or
the walls ot tile ox(n.
Paper
and Plastic
Heat-resistant
paper
and
plastic
(ontainers
that
are
l(:colnill(
llded
f'oF /ISe ill reglllar
oVellS Call
b( used ill convection
ovens.
Plastic
cookwar(
that is heat-resistant
1o telnperatnres
of 400°F
call also be used.
NOTE:
Do no1 allo,a any paper
or plastic Io COlll(
into c,nlla(t
with the upper
broil element.
Metal
mad Gla_ss
Any Wl)( of cookware will work in your
COllVeCtion
ovell.
Howevel;
metal
palls
heat
th(
thstest and are r(comnlended
for convection
baking.
Darkened
or matt(-t'mished
pans will bake
thst(r than shiny pans.
Glass or ceramic pails (ook more slowl};
Wh{n baking cookies, you will get the best
results if xou use a flat cookie slleel instead
of a pall with low sides.
For r(cip(s
like oven-baked
chicken,
us_ a pan
with low sides, tIot air cannot circulate well
around
fbod ill a pan with high sides.
Adapting"
rgci/)/<_;
Xi'OII
(all
llSe
}'(Jill"
[axolit(
re(il)es
ill
Ill(:
COllVeclioll
ove
11.
When
comection
baking,
reduce
baking
temperature
liv 25°F or activate
th( Auto
Recipe'"
Conversion
f(atule.
See Auh)Rec@d'
Conv_,rffon
in the .S/)eciaI Fealmz<_ o/}Sin" Oven
Conh_d s( ction.
]Uulti-rach
convection
bahing
18
XT¢eni:onvecliotl bakillg with otd} 1 Ixtch,fidI, Iw lke
ra(:k]?¢)sititlt_s r elomme*lded in the { iillg ltu oven
_#([iot?.
Because heated air is circulated
throughout
tile oven, foods call lie successfully baked usnlg
multiple
racks.
Multi-rack 1)aking mav increase
(:()ok times
slightly for some foods but tile overall resuh is
time sme(I. Cookies, muffins, 1)iscuits and other
quickbreads
give ve W good results with muhi-
rack baking.
XVllen 1)aking, on ,3 ra('ks, plac(
one
rack in
tile thst
(A) l)Osilion,
Olle ill [h( tllird
(C)
posilion
alld Olle ill the fifth (E) position.
For two-rack
baking,
plat(
one
rack ill tlle
s((ond
(B) ratk
position.
Pla((
th( olh(r
ra(k
ill th( fi.)urtll (D) ra(k position.
Multbrack position
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