Cooking Instructions
CONVECTION BAKING AND ROASTING
-
tion of most foods at reduced temperatures for shorter
periods of time, while allowing superior results.
-
In the convection mode, the convection fan located
in the rear of the oven cavity draws air from the oven
-
the air evenly to ensure uniform results. Temperatures
General Convection Instructions for Bak-
ing
1
Time reductions will vary depending on the
2
To set oven for baking with the con-
vection mode, using a recipe requiring
350°F:
1.
2.
3. The oven indicator light will turn on, and the oven
will begin to preheat.Once the oven temperature
off.
4. Press fan switch to the “On” position to begin
The oven indicator light will cycle on and off until the
“OFF” position.
To change the Convection Bake tempera-
ture (example 325°F to 400°F):
1
and the oven temperature needs to be changed
oven indicator light will turn off.
Baking Problems
CONVECTION BAKING AND ROASTING
To roast meats and poultry, the Convection mode is
recommended to produce meats and poultry that are
deliciously seared on the outside and succulently juicy
on the inside in record time.
Foods that are exceptional when prepared with the Con-
broiler pan and insert which comes with your range.
Placing the food on the top of the pan insert will allow
the heat to circulate around the food.
General Convection Instructions for
Roasting
1. When roasting with the convection mode, set the
oven temperature to your recipe’s recommended
desired Time reductions will vary depending on
2. When roasting meats, always roast meats fat
food being prepared. In most cases, the broiler
pan and insert can be used. No basting is
required when the fat side is up. Do not add
water to the pan. It will cause a steamed effect.
3. Poultry should be placed breast side up, in a
the range can be used. Poultry can be basted
with butter, margarine or oil before and during
roasting.
4. When roasting with the Convection mode, pans
with tall sides are not recommended. They
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