Usingthe convection oven.
Theconvection ovenfan shuts off when the oven door is opened.DONOTleavethe door open for longperiods of time
while using convection cooking.
In a convection oven, a fan
circulates hot air over, under and
around the food. This circulating
hot air is evenly distributed
throughout the oven cavity. As a
result, foods are evenly cooked
and browned-often in less time
than with regular heat.
NOTE:To maximize cooking
evenness, the fan is designed to
rotate in both directions with a
pause in between. This is normal.
Tohelp you understand the difference between
convection bake and roast and traditional bake
and roast, here are some general guidelines.
Convection Bake
Preheat the oven. See Preheating and Pan
Placement in the Using the upper oven
section.
Idealfor foods cooked on multiple racks,
Goodfor large quantities of baked foods,
Roastsor poultry should be cooked on rack
position (A).
When you are convection roasting,it is
important that you usea broiler pan and grid
for best convection roasting results.The pan is
usedto catch grease spillsand the grid is used
to prevent greasespatters.
B Placethe rack in rack position (A).
Good resultswith cookies, biscuits, brownies,
cupcakes,cream puffs, sweet rolls,angel
food cake and bread.
Theconvection fan circulates the heated
air evenlyover and around the food.
Convection Roast
Goodfor large tender cuts of meat,
uncovered.
Theconvection fan circulates the heated air
evenly over and around the food. Meat and
poultry are browned on all sidesas ifthey
were cooked on a rotisserie.Heated air will be
circulated over,under and around the food
being roasted.The heated air seals injuices
quickly for a moist and tender product while,
at the same time, creating a rich golden brown
exterior.
Cookware for Convection Cooking
Beforeusing your convection oven, check
to seeif your cookware leaves room for air
circulation inthe oven. If you are bakingwith
several pans,leave space between them.
Also, be surethe pans do not touch each
other or the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic containers
that are recommended for usein regular
ovens can be usedin convection ovens.
Plasticcookware that is heat-resistant to
temperatures of 400°Fcan also be used,
when oven is below 400°F.
Metal and Glass
Anytype of cookware will work in your
convection oven. However, metal pans
heat the fastest and are recommended for
convection baking.
Darkened or matte-finished pans will bake
faster than shiny pans.
Glassor ceramic panscook more slowly.
When baking cookies,you will get the best
resultsif you use a flat cookie sheet instead
of a pan with low sides.
Forrecipes like oven-baked chicken, usea
pan with low sides.Hot air cannot circulate
well around food in a pan with high sides.
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