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sing and Caring for Your Oven
Convection baking tips
(Convection Bake pad)
•
Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
•
Reduce recommended standard cooking
temperatures by approximately 25°F
(16°C). The cooking times can also be
reduced for most recipes. See recipes and
cooking charts in your convection oven
cookbook for recommended temperatures
and times, or use EASY CONVECT*
Conversion (later in this section).
NOTE:
Cooking time may be longer when
you use more than 1 rack.
•
When baking on 2 or 3 racks, use the
Convection Bake setting for more even
results. (You can, however, use only 1 rack
when Convection Baking.)
•
To use 3 racks during convection
baking, place one rack in position 5 (the
highest position), another rack in position
1 (the closest to the oven bottom), and the
third rack in position 3. This allows all three
racks to be an equal distance apart for
better baking.
•
Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.
NOTE:
For additional convection baking tips
see "Baking or convection baking" later in
this section.
Roasting tips
•
Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
34
•
Use an accurate meat thermometer or
temperature probe (see "Using the
temperature probe" later in this section) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter or probe into the center of the thickest
portion of the meat or inner thigh or breast
of poultry. For an accurate reading, the tip
of the thermometer or probe should not
touch fat, bone, or gristle.
•
After reading the thermometer once,
push it further into the meat
(1.2 cm) or more and read again. If the
temperature drops, return the meat to the
oven for more cooking.
•
Check pork and poultry with a ther-
mometer in 2 to 3 places to ensure
adequate doneness.
•
Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
•
You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection
roasting chart in your convection oven
cookbook for recommended roasting
times and temperatures, or use
EASY CONVECT Conversion (later in
this section).
•
Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distribution and airflow.
1
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inch
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