Convection Baking; Convection Roasting - Electrolux E36DF76EPS Service Manual

CONVECTION BAKING

As a general rule, convection baking will allow prepara-
tion of most foods at reduced temperatures for shorter
periods of time, while producing superior results.
Typically, you can reduce standard bake temperatures
by 25°F and cook for 10% to 25% less time. When us-
ing the convection bake mode, the temperature is
automatically reduced by the electronic oven con-
trol, so the oven cooking temperature should be set to
the temperature the recipe recommends.
In the convection bake mode, a third heating element,
encircling the convection fan located in the rear of the
chamber, acts as the heat source. The convection fan
draws air from the oven chamber, and then forces it
across the hot convection element. The heated air is
directed back into the chamber through the convection
baffle. The baffle distributes the air evenly to ensure
uniform results. Temperatures may be set from 170°F
to 500°F.
General Convection Bake Instructions
1 When using convection bake, decrease your
normal cooking time by 25% to start. Time
reductions will vary depending on the amount and
type of food to be cooked.
2 Baking pans with no sides or very low sides should
be used to bake on so
to circulate around the food. Food baked on a
darker finish will cook faster.
To set the oven for Convection Bake and
temperature to 350°F:
1 Arrange oven racks to desired position.
2 Turn selector knob to Convection Bake.
3 The corresponding LED light will flash.
4 Turn temperature control knob to 350°F.
5 The LED light will stop flashing, and the oven
will begin to preheat. A beep will sound once,
when the oven temperature reaches 350°F.
The LED light will remain on until the Selector
knob is turned to the off position or the
temperature control knob is turned to the off
position.
heated air can be allowed
To change the Convection Bake temperature
(example changing from 350°F to 425°F):
1 After the oven has already been set at 350°F,
and the oven temperature needs to be
changed to 425°F, turn the temperature
control knob to 425°F. A beep will sound
when the oven temperature reaches 425°F.

CONVECTION ROASTING

All baking modes can be used to successfully roast in
your oven. However, the Convection Roast mode is rec-
ommended to produce meats that are deliciously seared
on the outside and succulently juicy on the inside in
record time.
Foods that are exceptional, when prepared in the Con-
vection Roast mode include: beef, pork, ham, lamb,
turkey, chicken and Cornish hens.
When preparing meats for convection roasting, use the
broiler pan and insert along with the roasting rack. The
roasting rack will allow the heat to circulate around the
meat.
General Convection Roast Instructions
1 When using convection roast, decrease your
normal cooking time by 25% to start. Time
reductions will vary depending on the amount and
type of food to be cooked.
2 Using a roasting rack, always roast meats fat side
up in a shallow pan. Always use a pan that fits the
size of the food being prepared. The broiler pan and
insert can be used in most cases. No basting is
required when the fat side is up. Do not add water to
the pan. It will cause a steamed effect. Roasting is a
dry heat process.
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