KENMORE ELITE 790.75503 Manual De Uso página 25

Convection Cooking and Baking
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
temperature 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.
Convection Roasting
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.
(If Equipped)
(If equipped)
25
Setting Oven
Controls
FEATURE OVERVIEW
• Convection Cooking
and Baking Informations
(If equipped) • Convection Roating
(If equipped)
Air circulation
during convection cooking.
To select convection
cooking mode, press
CONV BAKE ROAST
button on control panel
before setting cooking
temperature and time.
Roasting Rack
Broiler Pan
Grid