Convection Bake and Roast Mode
The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks.
The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).
Using Convection
Touch Convection Bake or Convection Roast in the cooking mode screen.
Set the temperature. Scroll through the numbers on the display or touch the number pad icon to enter the numbers directly.
Number pad icon
If desired, set the cook time and delayed start time using the same method. Touch the arrow key on the right side of the display to see the delayed start time settings.
Touch Start. The oven starts to preheat.
If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.
A chime sounds once preheating is complete.
A chime sounds at the end of the set cook time and a notification appears in the display. Open the oven door and remove the food.
If no cook time is set, the oven turns off automatically after 12 hours.
The heating elements and fan turn off immediately when the door is opened. They turn on again approximately 1 second after the door is closed.
Touch Stop in the display to cancel Convection Bake and Convection Roast at any time.
When preparing meats for roasting, use the broiler pan and grid. The broiler pan catches grease spills and the grid helps prevent grease splatters.
The oven fan runs while convection baking and convection roasting. The fan stops when the door is opened. In some cases, the fan may shut off during a convection bake cycle.
Changing the Cook Settings
Touch Edit in the display to bring up the Cook Settings screen.
Adjust the settings using the number pad or scroll function.
Touch Start.
To Stop Cooking
Touch Stop in the display, and select Yes.
- Tips for Convection Baking
Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds.
Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster.
When using Convection Bake with a single rack, place oven rack in position C. If cooking on multiple racks, place the oven racks in positions B and D.
Multiple oven rack cooking may slightly increase cook times for some foods.
Cakes, cookies and muffins have better results when using multiple racks.
The Convection Roast feature is designed to give optimum roasting performance. Convection Roast combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors. Foods are crispy brown on the outside while staying moist on the inside. Convection roasting is especially good for large tender cuts of meat, uncovered.
- Tips for Convection Roasting
Place the oven rack in position A or B.
Place the grid a in the broiler pan b.
Place the broiler pan on the oven rack.
Use a broiler pan and grid when preparing meats for convection roasting. The broiler pan catches grease spills and the grid helps prevent grease splatters.
Do not use a broiler pan without a grid.
Do not cover the grid with aluminum foil.
Position food (fat side up) on the grid.