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Using the convection oven.
The convection oven fan shuts off when the oven door is opened.
DO NOT leave the door open for long periods of time while using convection
cooking or you may shorten the life of the convection heating element.
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
Convection Bake
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Ideal for evenly browned baked foods cooked on all 3 shelves.
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Good for large quantities of baked foods.
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Good results with cookies, biscuits, muffins, brownies, cupcakes,
cream puffs, sweet rolls, angel food cake and bread.
Heat comes from the heating element in the rear of the
oven. The convection fan circulates the heated air
evenly, over and around the food. Preheating is not
necessary with foods having a bake time of over 15
minutes.
Convection Roast
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Good for large tender cuts of meat, uncovered.
Heat comes from the top heating element. The
convection fan circulates the heated air evenly over and
around the food. Meat and poultry are browned on all
sides as if they were cooked on a rotisserie. Using the
roasting rack provided, heated air will be circulated
over, under and around the food being roasted. The
heated air seals in juices quickly for a moist and tender
product while, at the same time, creating a rich golden
brown exterior.
Roasts or poultry should be cooked on the lowest
shelf position (A) on a shelf.
When you are convection roasting it is important that
you use the broiler pan and grid and the special roasting
rack for best convection roasting results. The pan is used
to catch grease spills and the grid is used to prevent
grease spatters. Place the meat on the special roasting
rack. The rack holds the meat. The rack allows the
heated air to circulate under the meat and increase
browning on the underside of the meat or poultry.
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Place the shelf in the lowest shelf position (A).
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Place the grid on the broiler pan and put the roasting
rack over them making sure the posts on the roasting
rack fit into the holes in the broiler pan.
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 with
convection heat.
You can use your favorite recipes in the convection oven. Recipe
conversion is as easy as 1, 2, 3.
When baking, reduce baking temperature by 25˚ F.
No need to preheat when cooking longer than 15 minutes.
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For more information on adapting recipes, see the
Convection Cookbook.
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Use pan size recommended.
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Some package instructions for frozen casseroles or main
dishes have been developed using commercial convection
ovens. For best results in this oven, preheat the oven and
use the temperature on the package.
2
1
Adapting Recipes…
Before using your convection oven, check to see if your cookware
leaves room for air circulation in the oven. If you are baking with
several pans, leave space between them. Also, be sure the 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 use in regular ovens can be used in convection ovens.
Plastic cookware that is heat-resistant to temperatures of 400˚ F.
can also be used.
Metal and Glass
Any type of cookware will work in your convection oven.
However, metal pans heat the fastest and are recommended
for convection baking.
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Darkened or matte-finished pans will bake faster than shiny pans.
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Glass or ceramic pans cook more slowly.
When baking cookies, you will get the best results if you use a flat
cookie sheet instead of a pan with low sides.
For recipes like oven-baked chicken, use a pan with low sides. Hot
air cannot circulate well around food in a pan with high sides.
Cookware for Convection Cooking
