Kenmore 911.41789 User Manual download pdf (Page 10)

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Convection Baking Tips

■ CONVeCTfON BAKfNG

Convection Baking uses heated air that

is circulated over and around foods by

the convection fan located In the back

of the oven. When convection baking,

cooking temperatures used in recipes

should be reduced 25° F.

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Because heated air is circulated evenly

throughout the oven, foods can be baked

with excellent results on 2 or 3 racks at a

time. When using multi-rack baking, the

cooking time may be longer and foods

may not be as evenly browned as using

only one rack.

When baking on 3 rack positions, place

the first rack on position 1, the second

rack on position 3, and the third rack on

position 5.

COOKWARE FOR

METAL OR GLASS

Any type cookware will work in the

convection oven. However, metal pans

heat faster and are recommended.

Glass pans cook more slowly,

PAPER OR PLASTIC

Heat-resistant paper and plastic that is

recommended for regular ovens may be

used in your convection oven.

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During any oven operation you may

hear a fan noise. This is the interna!

cooling fan that keeps all electrical

parts from overheating. It is not

uncommon for this fan to keep running

even after the oven is turned off.

A convection fan will run while

convection cooking. The fan will turn off

when the door is opened.

STEAM

When Convection Baking or Roasting,

as the number of rack positions used

increase, steam may be noticeable as it

escapes from the oven vent located just

above the oven door.

WHEN TO USE

CONVECTION BAKING

For cooking foods on 3 rack

positions.

For large quantities of cooking.

Great for cooking biscuits, brownies,

angel food cake, and bread.

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