Kenmore 790.75503 - Manual (Page 25)

Convection Cooking and Baking
(If Equipped)
The convection option, available on some models, is an alternative to the conventional
oven cooking methods of baking/roasting.
Convection cooking is a method of cooking in which the heated air of the oven is circulated
by a fan at the rear of the oven cavity, providing better heat distribution. This fan is covered
by a baffle to circulate the air uniformly, providing even heat distribution for faster and
more even cooking, baking and browning. The heated air penetrates food from every
angle, sealing in natural moisture and flavors.
The convection fan automatically turns
off when the oven door Is opened and resumes when the door is closed
again.
However, the heating element will stay on.
The oven can be programmed to bake in the convection mode at any
temperata re from 170°F/80°C to 550°F/288°C. Preheating the oven for 10-12
minutes is recommended when using convection but not necessary when roasting
or cooking casseroles.
CAUTION: In the convection mode, using cooking times from conventional
cooking recipes may cause food to be overcooked. For satisfactory results, use
only tested recipes with times adjusted for convection cooking. Obtaining and
using a convection oven cookbook is highly recommended.
Convection cooking uses a lower temperature and takes less time to achieve the same
results as conventional cooking. In convection mode, the actual temperature in your oven
automatically adjusts to be 25°F/12°C lower than the temperature displayed on the oven
control panel. Because of this automatic adjustment you can enter the cooking temperature
from your existing conventional cooking recipe, but do not set the cooking time to be the
same. Even at the lower cooking temperature, convection cooking times will be as much as
30% less than conventional cooking times.
When programming cooking times for convection cooking, enter a time that is 20 to 30
percent less than called for in your conventional cooking recipe. After the cooking cycle
ends, decide if the food is done to satisfaction, slightly overdone or slightly underdone (if
underdone, cook a short time longer to satisfaction). Make a note of the time and results,
and with your next use of the recipe adjust cooking time accordingly.
Setting Oven
Controls
FEATURE OVERVIEW
• Convection Cooking
and Baking Informations
(If equipped)
• Convection Boating
(If equipped)
Aircirculation
during convection cooking.
To select convection
cooking mode, press
CONV BAKE ROAST button
on control panel before
setting cooking
temperature and time.
Convection Roasting (If equipped)
When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler
pan will catch grease spills and the grid will help prevent grease spatters. The roasting
rack will hold the meat.
1. Place oven rack on bottom or next to bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated
air to circulate under the food for even cooking and helps to increase browning on the
underside. Make sure the roasting rack is securely seated on the grid in the broiler pan.
DO NOT use broiler pan without the grid. DO NOT cover the grid with aluminum foil.
Roasting
RacD
Grid-
Broiler,
Pan
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