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Convection
Cooking
and Baking
(Right Oven, tf Equipped)
Air circulation
during convection cooking.
The convection option, available on some models, is an alternative to the conventional
oven cooking methods of baking/roasting.
Convection cooking is a method of cooking in which the heated air of the oven is
circulated by a fan at the rear of the oven cavity, providing better heat distribution.
This fan is covered by a baffle to circulate the air uniformly, providing even heat
distribution for faster and more even cooking, baking and browning. Tile heated air
penetrates food from every angle, sealing in natural moisture and flavors. The
convection
fan automatically
turns off when the oven door is opened and
resumes when the door is closed again. However, the heating element will stay
on.
The oven can be programmed to bake in the convection mode at any temperature
from 170°F/80°C to 550°F/288°C.
Preheating the oven for 10-12 minutes is
recommended when
using
convection but not necessary when roasting or cooking
casseroles.
CAUTION: In the convection mode, using cooking times from conventional cooking
recipes may cause food to be overcooked.
For satisfactory results, use only tested
recipes with times adjusted for convection cooking. Obtaining and using a convection
oven cookbook is highly recommended.
Convection cooking uses a lower temperature
and takes less time to achieve the
same results as conventional cooking. In convection mode, the actual temperature
in your oven automatically adjusts to be 25°F/12°C lower than the temperature
displayed on the oven control panel. Because of this automatic adjustment you (:an
enter the cooking temperature from your existing conventional cooking recipe, but
do not set the cooking time to be the same. Even at the lower cooking temperature,
convection cooking times will be as much as 30% less than conventional cooking
times.
When programming cooking times for convection cooking, enter a time that is 20 to
30 percent lessthan called for in your conventional cooking recipe. After tile cooking
cycle ends, decide if tile food is done to satisfaction, slightly overdone or slightly
underdone (if underdone, cook a short time longer to satisfaction). Make a note of
the time and results, and with your next use of the recipe adjust cooking time
accordingly.
Convection
Roating
(Right Oven, tf Equipped}
Roasting Rack
When convection roasting, use the broiler pan and grid, and the roasting rack. Tile
broiler pan will catch grease spills and tile grid will help prevent grease spatters. Tile
roasting rack will hold the meat.
1. Place oven rack on bottom or next to bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the
heated air to circulate under the food for even cooking and helps to increase
browning on the underside. Make sure the roasting rack is securely seated on the
grid in the broiler pan. DO NOT use broiler pan without tile grid. DO NOT cover
the grid with aluminum foil.
Pan
12
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