11
With convection baking, the key is the airflow. Avoid using baking
dishes with high sides. For example, even when baking cookies,
try to use a cookie sheet with no sides. For roasting meats use
shallow baking trays as opposed to large, high-sided roasting
pans. For the same reason you’ll want to avoid cooking anything
with a lid when you use the convection feature, as the lid blocks
the airflow.
• Set wire rack to desired position (see page 12).
• Set the function knob to CONV BAKE.
• Set the temperature knob to the desired level.
• Set the timer, if desired. If the baking time is less than
20 minutes, first turn the timer clockwise past the
20-minute mark and turn it back to the desired time.
If a longer baking time is required, turn the timer directly to
the desired time. If not using the timer, set timer to OVEN ON
( ) position.
• If required to catch drips, place the baking tray one level
below the wire rack. The tray and the rack should be set at
different levels for satisfactory air convection.
• When you are using the baking tray, in particular in position 1
(bottom rack position), make sure the tray is centered so that
you have an air passageway in the back as well as the front
of the oven.
• Always use a potholder or oven mitt when removing hot food
from the oven.
• Please note that the heating elements work in conjunction
with the convection fan. They will cycle on and off
simultaneously.
Roast
• Set wire rack to desired position (see page 12).
• Set the function knob to ROAST.
• Set the temperature to the desired level.
• Set the time, if desired.
• If required to catch drips, place the baking tray one level
below the roasting rack. The tray and the rack should be set
at different levels for satisfactory air convection.
