LG LSEL6331F Owners Manual - Page 36

36 OPERATION Baking Tips • Baking time and temperature will vary depending on the characteristics, size, and shape of the baking pan used. • Check for food doneness at the minimum recipe time. • Use metal bakeware (with or without a nonstick finish), heatproof glass-ceramic, ceramic or other bakeware recommended for oven use. • Dark metal pans or nonstick coatings will cook food faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods. • The oven bottom has a porcelain-enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately. Convection Mode (Model LSEL6333*) The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks. Setting the Convection Function (example, 375 °F) 1 Turn the oven mode knob to select Conv. Bake or Conv. Roast. The display flashes 350 °F. 2 Set the oven temperature: press plus(+) until 375 °F appears in the display. 3 Press START. The display shows Conv. Bake or Conv. Roast and the oven temperature starting at 100 °F. • As the oven preheats, the display shows increasing temperatures in 5-degree increments. Once the oven reaches the set adjusted temperature, a tone sounds and the oven light flashes on and off. The display shows the auto converted oven temperature, 350 °F and the fan icon. 4 When cooking has finished or to cancel, turn the oven mode knob to the OFF position. NOTE • The oven fan runs while convection baking. The fan stops when the door is open. In some cases, the fan may shut off during a convection bake cycle. Tips for Convection Baking • Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds. • Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster. • When using Convection Bake, place the oven racks in positions suggested in the charts in this manual. • Multiple oven rack cooking may slightly increase cook times for some foods. • Cakes, cookies and muffins have better results when using multiple racks. The Convection Roast feature is designed to give optimum roasting performance. Convection Roast combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors. Foods are crispy brown on the outside while staying moist on the inside. Convection roasting is especially good for large tender cuts of meat, uncovered. Tips for Convection Roasting Use a broiler pan and grid when preparing meats for convection roasting. The broiler pan catches grease spills and the grid helps prevent grease splatters. 1 Place the oven rack in the recommended position. 2 Place the grid in the broiler pan. 3 Place the broiler pan on the oven rack. Grid (sold separately)