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CONVECTION
COOKING
WHAT IS CONVECTION
BAKING?
DudngCo_wectkmBaking,the heatcomesfroman elementIn
Ule rearofthe oven. The ConvectionFan circulates the heated
air over and around foods. The fan will turn off If the door Is
open
° O
CONVECTION FAN
(be
grill)
i
/
/
Multi-rack baking of very large amounts of foods may
Increase cook times, but the overall result Is time saved
over cooking on one Individual rack.
It Is normal to see steam coming out of the oven vent.
The oven vent Is located behind the right rear element
below the control panel as shown In the Illustration
below.
Oven Vent
Location
Ideal uses for Convection
Baking:
TO brown foods on 3 rack positions,
For large quantity cooking,
Great for cooking biscuits, brownies, angel food
cakes and breads.
To adapt recipes from traditional baking to Convection
Baking simply reduce the temperature given by 25°F.
COOKWARE
FOR CONVECTION
COOKING
Metal
or Glass m
Any type cookware will work In the convection oven.
However, metal pans heat faster and are recommended.
Glass pans cook more slowly.
MULTI-RACK
BAKING:
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on 2 or
more racks at the same time. Cookies and other quick
breads give very good results with multi-rack baking.
As the number of shelves or the amount of food being
cooked increases, the amount of visible steam will
increase.
This steam may condense on the control
panel and drop onto the glass ceramic surface. The
condensation will evaporate quickly, and will not affect
the performance of your oven or cooktop In any way.
WHEN
BAKING
ON 3 RACKS:
Divide the oven into thirds by placing the off-set rack In
the second (2) rack position and the straight racks in the
first (1) and fourth (4) rack position.
OFF-SET RACK
13
NEOVC79-1
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