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Operating Instructions
Safety Instructions Installation Instructions Troubleshooting Tips
Cookware for Convection Cooking
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, when oven
is below 400°F.
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.
■
Darkened or matte-finished pans will bake
faster than shiny pans.
■
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.
How to Set the Oven for Convection Baking or Roasting
Touch the
CONVECTION BAKE
or
CONVECTION ROAST
pad.
Touch the number pads to set the
desired oven temperature.
Touch the
START
pad.
To change the oven temperature, touch
the
CONVECTION BAKE
or
CONVECTION
ROAST
pad and then the number pads to
set the new temperature.
When the oven starts to heat the changing
temperature, starting at 100°F., will be
displayed. When the oven reaches the
temperature you set, 3 beeps will sound.
Touch the
CLEAR/OFF
pad when
finished.
NOTE: You will hear a fan while cooking with
convection. The fan will stop when the door is
opened but the heat will not turn off.
The fan will not start until the preheat
temperature is reached.
Multi-Shelf Baking
Because heated air is circulated evenly
throughout the oven, foods can be
baked with excellent results using
multiple shelves.
Multi-shelf baking may increase cook
times slightly for some foods but the
overall result is time saved. Cookies,
muffins, biscuits, and other quick
breads give very good results with
multi-shelf baking.
When baking larger foods on 3 shelves,
place one shelf in the 2nd (A) position,
one on the 4th (C) position and the third
shelf in the 6th (E) position.
When baking cookies, place the
shelves in the 4th (C), 5th (D), and
6th (E) positions.
When convection baking with only
1 shelf, follow the shelf positions
recommended in the Using the
Oven section.
or