Kenmore 911.41789 - Manual (Page 10)

i J i i T t l
OPERAWH
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.
MULTHiACKBAiqm
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.
FAKRUNNfNO
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.
10