During convection
cooking, the fan provides hot air circulation
throughout the oven. The movement of heated air around the
food can help to speed up cooking by penetrating the cooler
outer surfaces. Food cooks more evenly, browning and crisping
outer surfaces while sealing moisture inside.
During the Convect function, the ring element, bake and broil
elements, and the fan operate to heat the oven cavity. If the oven
door is opened during convection
cooking or preheating, the fan
turns off immediately and the element(s) will turn off after
30 seconds. Once the door is closed, the element(s) will turn
back on.
•
It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
•
Keep heat loss to a minimum by opening the oven door only
when necessary.
•
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
•
Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as using a
toothpick.
•
Use a meat thermometer
to determine the doneness of meats
and poultry. Check the temperature
of pork and poultry in 2 or
3 different places, including the thickest part.
•
Before convection
cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
•
When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning
Racks
and Bakeware" section.
If the oven is full, extra cooking time may be needed.
For optimal cooking results, do not cover food.
When roasting poultry and meat, use a broiler pan and grid. It
is not necessary to wait for the oven to preheat, unless it is
recommended
in the recipe.
To order a broiler pan, see the "Assistance
or Service"
section.
/lll/_
((I I I _\\\_
/!! ( !(!!
! _,',\)
............
A
A. Broiler grid
B. Broiler pan
Page 11