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This those suggested for regular ovens. Do remember circulating hot air is that recipe books often give times and temperatures evenly distributed for cooking in regular ovens. Convection ovens make throughout the oven it possible to reduce the temperature by 25°F. For cavity. As a result, more information on adapting recipes, see the foods are evenly cooke Convection Cookbook. and browned— often The convection oven fan shuts off when the oven door in less time with is opened. DO NOT leave the door open for long convection heat. periods of time while using Convection Bake or you may shorten the life of the convection heating element. When should you use Convection Bake or Convection Roast? To help you understand the difference between convection bake and roast and traditional bake and roast, here are some general guidelines. In convection bake, heat comes from the heating element in the rear of the oven. The convection fan circulates the heated air evenly, over and around the food. Preheating is not necessary with foods having a bake time of over 15 minutes. In regular or traditional baking, the bottom heating element heats the air in the oven which then cooks the food. Convection Bake l Ideal for evenly browned baked foods cooked on all 3 shelves. l Good for large quantities of baked foods. l Good results with cookies, biscuits, muffins, brownies, cupcakes, cream puffs, sweet rolls, angel food cake and bread. Traditional Bake l Foods such as layer cakes have a more level top crust when not baked with convection heat. In convection roast, heat comes from the top heating element. The convection fan circulates the heated air evenly over and around the food. Meat and poultry are browned an all sides as if they were cooked on a rotisserie. Using the roasting rack provided, heated air will be circulated over, under and around the food being roasted. The heated air seals in juices quickly for a moist and tender product while, at the same time, creating a rich golden brown exterior. Convection Roast l Large tender cuts of meat, uncovered. l Roasting pans with low sides to allow air movement around food. fiaditional Roast l Less tender cuts of meat because these need to cook a long time in liquid to become tender. l Cooking bag l Foil tent l Covered dish 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. 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. l Darkened or matte-finished pans will bake faster than shiny pans. l Glass or ceramic pans cook more slowly. 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 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, you should use a pan with low sides. Hot air cannot circulate well around food in a pan with high sides. CO~CTION BA~G Adapting Recipes For Convection Baking Use the temperature called for in your recipe. Use pan size recommended in the recipe. You may find that you need to reduce it by 25°F., For more information on adapting recipes, see the depending on the type of food you are cooking. Convection Cookbook. Preheating is not necessary with foods having a bake time of over 15 minutes. Check foods for doneness at the minimum suggested cooking time. Multi-Shelf Baking Because heated air is circulated evenly throughout the oven, foods can be baked with excellent results on two or three shelves at a time. Multi-shelf baking may increase cook times slightly for some foods but ~he overall result is time saved. Cookies, muffins, biscuits, and other quickbreads give very good results with multi-shelf baking. When baking on threer / ~ fL — shelves, divide the oven into thirds by placing the offset shelf in the third (C) shelf position and straight shelves in first (A) and fourth (D) shelf position. I offset shelf For two-shelf baking, place the offset shelf in the bottom (A) shelf position. Place the straight shelf in the third (C) shelf position. When baking four cake layers, four pies or four loaves of bread, stagger pan placement on two shelves (as shown) for I r q best browning. CAUTION: When you L E are using the offset shelfr offset shelf in the lowest position (A), you will need to use caution pulling the shelf out. We recommend that you pull the shelf out several inches and then, using two pot holders, pull the shelf out by holding the sides of it. The offset shelf is low and you could be burned if you place your hand in the middle of the shelf and pull all the way ...

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