14
Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
During convection cooking, the bake, broil and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE:
The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature or at a shorter time. These adjustments can be made
using the following chart or by using the EasyConvect™
Conversion feature on your range.
Bow Tie True Convection with T.H.E.™ Element
True convection adds an electric element around the convection
fan to enhance the cooking performance. This feature enables
three-rack baking in your range. Use the following Convect Options
chart as a guide.
Convect Options
EasyConvect
™
Conversion
Convection cooking temperatures and times can differ from those
of standard cooking. Depending upon the selected category,
EasyConvect™ conversion automatically reduces the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 4 general categories. Choose the category
most appropriate for the food to be cooked. Use the following chart
as a guide.
To Use:
NOTE:
For best results, preheat your oven to the desired
temperature prior to using Easy Convect™ Conversion. After
preheating is complete, press the OFF key before using
EasyConvect™ Conversion.
1.
Press the EASY CONVECT pad for the desired option (MEATS,
BAKED GOODS, PIZZA or OTHER).
2.
Press number pads to enter standard cook temperature then
press START.
3.
Press number pads to enter standard cook time then press
START.
4.
Place the food in the oven.
Check food for doneness before the stop time is reached. If
food will not be done when the stop time is reached, add more
cooking time before time elapses (see “Cook Time” section). At
the end of the stop time, the oven will automatically turn off.
5.
Press OFF when finished.
6.
Remove food from the oven.
SETTING
GUIDELINES
CONVECT
BAKE
Reduce the standard baking temperature 25°F
(15°C)
CONVECT
ROAST
Use standard recipe temperature. Cooking time
may be reduced by 15-30% with Convect Roast
so the food should be checked for doneness early.
CONVECT
BROIL
Use standard recipe temperature. Cooking time
may be reduced so the food should be checked
for doneness early.
SETTING
FOODS
CONVECT
BAKE
Single or multiple-rack baking for cookies,
biscuits, breads, casseroles, tarts, tortes.
CONVECT
BROIL
Thicker cuts or unevenly shaped pieces of meat,
fish or poultry.
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork roasts,
beef roasts.
SETTING
FOODS
MEATS
Chicken:
whole and pieces
Meat loaf, Roasts:
pork, beef and ham
(Turkey and large poultry are not included because
their cook time varies.)
BAKED
GOODS
Biscuits, Breads:
quick and yeast
Cakes and Cookies
Casseroles
PIZZA
Fresh pizza, Frozen pizza
OTHER
Frozen convenience foods:
french fries,
nuggets, fish sticks, lasagna
