Kenmore 970-5984 - Manual (Page 16)

Conv Bake (some models)
Convection Bake (some models)
Benefits of the convection bake feature
— Foods may cook up to 25 to 30% faster, saving time and
energy.
— Multiple rack baking.
— No special pans or bakeware needed.
Convection functions use a fan to circulate the oven's heat
uniformly and continuously around the oven. This improved
heat distribution allows for fast, even cooking and
browning results. It also gives better baking results when
using two oven racks at the same time.
Heated air flows around the food from all sides, sealing in
juices and flavors. Breads and pastry brown more evenly.
Most food items will cook faster and more evenly with the
convection feature.
Conv (Convection) Bake may be set for any oven
temperature between 170°F (77°C) to 550°F (288°C).
Suggestions for Convection baking:
• For optimum cooking results it is recommended to
preheat the oven when baking foods such as cookies,
biscuits and breads.
• Reduce oven temperature 25°F from recipe’s
recommended oven temperature. Follow the remainder
of the recipe’s instructions using the minimum
recommended cook time.
• For best results when using a single oven rack, place
rack in position 4 or 5 (See Fig. 1). When using 2 oven
racks, place in positions 2 & 5. When using 3 oven racks
place in positions 2, 4, & 7 (use offset rack only in
position 7).
Example; to set Conv (Convection) Bake with a default
oven set temperature of 350° F:
1. Press Conv Bake key pad (some models) or
Press Convection Bake key pad (some models).
2. Press START .
To cancel Conv Bake (Convection Bake) at anytime
press STOP .
Setting Oven Controls
■ some
models
Air movement using convection
Fig. 1
Important notes:
• The convection fan will begin rotating once convection
bake or convection roast has been activated.
• If the oven door is opened when any convection function
is active, the convection fan will stop rotating until the
oven door is closed.
• When using convection bake cook time reductions may
vary depending on the amount and type of food being
cooked.
• Layer cakes will have better results using the normal
Bake function.
• Dark or dull pans absorb more heat than shiny
bakeware resulting in dark or overbrowning of foods. It
may be necessary to reduce the oven temperature or
cook time to prevent overbrowning of some foods. Dark
pans are recommended for pies. Shiny pans are
recommended for cakes, cookies and muffins.
16