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Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
During convection cooking, the bake, broil and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the "Positioning Racks and
Bakeware" section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature for a shorter length of time. These adjustments can
be made using the following chart.
Setting Guidelines
Convect Bake Reduce the standard baking
temperature 25°F (14°C).
Convect Roast Use standard recipe temperature.
Cooking time may be reduced by 15%
to 30% with Convect Roast so the
food should be checked for doneness
early.
Convect Broil Use standard recipe temperature.
Cooking time may be reduced so the
food should be checked for doneness
early.
Convert Time/Temp
Convection temperatures and times differ from those of standard
cooking. The Convert Time/Temp convection feature is a function
that converts a standard thermal bake or roast cook time and
temperature into an ideal cook time and temperature for
convection cooking. The displayed time and temperature will be
the converted for convection values.
Air Fry
IMPORTANT: Cooking times, temperatures, and general
instructions may differ depending on recipe.
When air frying, food should be evenly spaced in air fry basket in a
single layer. Place food into oven cavity before setting
temperature as there is no preheat or preheat tone. Position food
in the air fry basket and place into oven as shown in the
Positioning Racks and Bakeware section of your Control Guide.
Close the oven door to ensure proper temperature.
During air frying, the bake and broil elements or burners, and
convection ring cycle on and off in intervals to maintain the oven
temperature while the fan circulates the hot air.
� Refer to instructions on packaged food for conventional oven
baking regarding air fry time and temperature.
� For best results, only use one rack for air frying.
� For frozen, bone-in, or dense foods with cook times less than
15 minutes, additional time may be required.
� For recipes written for counter top air fryers, additional time will
be needed. It is not recommended to use air fry with wet batter.
� For best performance, shake or flip food half-way through bake
time. Be sure to close oven door after removing food.
� Spray air fry basket with oil to avoid food sticking to basket.
� For best results, use a large pan such as a cookie sheet under
the Air Fry Basket. It is used to collect crumbs and oil and
mitigate smoke.
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