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CONVECTION BAKE
Heat is radiated from Element in the bottom of the oven cavity. The heated air is
circulated by the fan in the rear of the oven providing a more even heat distribution.
Multiple rack use is possible for the largest baking job.
When roasting, cool air is quickly replaced searing meats on the outside and retaining
more juices and natural flavor on the inside with less shrinkage.
This even circulation of air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens.
Pan Placement Tips
• When using large (15”x 13”) flat pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd and 5th
position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans are used in
conventional bake. If possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single rack pan placement
Multiple rack pan placement
Oven Features