What is CONVECTION Cooking?
With convection cooking, a high speed fan circulates air past the heat source and around the food The superheated air browns
and crisps the food beautifully, See page 39 for Convection Baking Chart
" Use CONVECTION for short time baking needs such as for biscuits, cookies, mini muffins, cupcakes and frozen or
refrigerated convenience food products,
"Preheat and bake according to recipe or package temperature and time.
"Bake two levels at one time using lhe baking rack and turntable.
"Use SLOW COOK setting for stew, soups and sauces
What is CONVECTION BROILING?
In convection broiling, food is elevated on the broiling trivet, allowing cooking to occur on all sides simultaneously tt is not
necessary to turn foods over during cooking, Fats drip away from the food, providing for great flavor without all the fat,
See page 36 for Convection Broiting Chart
" Use the BROIL setting for everything you'd broil in a conventional oven--steaks, chops, burgers, chicken and fish,
* Place low rack on the turntable and use for roasting or
broiling to allow juices to drain away from food,.
• Achieve one-step programming by setting the oven for the correct broiling time, touching BROIL, waiting for the audible
signal that the preheat is over, adding the food and simply touching the START pad
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