Setting Oven Controls - Kenmore 790.7744 Series Use & Care Manual

Setting Oven Controls

Convection Cooking
Benefits of Convection Cooking:
—Foods cook up to 25 to 30% faster, saving time and energy.
—Multiple rack baking.
—No special pans or bakeware needed.
Fig. 1
General Cooking Instructions:
For Baking:
1. For optimum cooking results it is recommended to preheat the oven when baking foods such as cookies, biscuits and breads.
2. Reduce oven temperature 25°F from recipe's recommended oven temperature. Follow the remainder of the recipe's
instructions using the minimum recommended cook time.
3. When using 2 oven racks at the same time, place in oven rack positions 2 & 5 for best results (See Fig. 2)
Note: Layer cakes will have better results using the normal Bake feature.
For Roasting:
1. Preheating is not necessary when roasting foods with the Convection feature.
2. Since the Convection feature cooks food faster, reduce the cook time by 25% from the recommended cook time of your
recipe. Increase the time until the desired doneness is obtained.
Note: Cook time reductions will vary depending on the amount and type of food being cooked.
To Set Convection:
1. Program the oven as you normally would to bake (See important notes below).
2. Press and release the Convection switch. The indicator light located above the
Convection switch will glow and the fan will come on. The fan stays on when the
oven door is closed and shuts off while the oven door is opened. The fan will
continue to operate until cooking is complete.
3. To cancel Convection cooking at any time press
Important Notes:
The Convection feature will not activate if the Bake temperature is set below 300°F.
The Convection fan will take 6 minutes to begin rotating once the Convection switch
has been turned ON.
(cont'd)
How Convection Cooking works (some models)
Convection Cooking uses a fan to circulate the oven's heat uniformly and
continuously around the oven. This improved heat distribution allows for fast,
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even cooking and browning results. It also gives better baking results when
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using two racks at the same time (See Fig. 1).
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Heated air flows around the food from all sides, sealing in juices and flavors.
Meats cooked using the Convection feature are juicer. Poultry is crisp on
2
the outside while staying tender and moist on the inside. Breads and pastry
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brown more evenly. Most foods baked in a standard oven can be cooked
faster and more evenly using the Convection feature.
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5
4
3
2
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Fig. 2