Electrolux EW30GS80RS Complete Owner s Guide English - Page 25
About convection bake, Setting convection bake
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Setting Oven Controls 25 About convection bake Setting convection bake Convection bake is part of the Perfect-Convect³™ system. Convection bake uses a fan to circulate the oven heat evenly and continuously. The improved heat distribution allows for even cooking with excellent results. Multiple rack cooking may slightly increase cook times for some foods, but the overall result is time saved. If your recipe instructions are for normal baking and you wish to use convection bake, follow the Convection Convert option instructions. The convection convert option will automatically adjust the oven temperature so that convection baking may provide the best possible results. Conv bake may be set with the following options: • Conv convert • Cook time or cook time with end time • Probe • Rapid preheat Benefits of convection bake: • Superior multiple oven rack performance. • Some foods cook up 25 to 30% faster, saving time and energy. • No special pans or bakeware required. The following temperature settings apply to the conv bake feature: • Auto-suggest (default) setting: 350°F/176°C • Min. bake setting : 300°F/148°C • Max. bake setting: 550°F/288°C See the example below to set conv bake, starting immediately with the auto-suggest (default) setting of 350°F (176°C): Example Step 1. Press UPPER OVEN Press UPPER OVEN 2. Press CONV BAKE 3. Press START Once START is pressed the oven will begin heating. The oven display shows PRE-HEATING during this time. After the oven reaches set temperature, PREHEATING will turn off and a beep will indicate the oven is ready. The oven will continue to maintain this temperature until the cooking feature is canceled. For best results Convection Bake Air Flow NOTE Convection fan will not start turning until after 6 minutes. This is normal. NOTE You may press CANCEL at any time when setting the control or during the cooking process. • Fully preheat the oven before baking items like cookies, cakes, biscuits and breads. • When baking with a single rack use rack positions 3. When using 2 racks use rack positions 2 & 4. • Cookies and biscuits should be baked on pans with no sides or very low side to allow heated air to circulate around the food. • Food baked on pans with a dark finish will cook faster. • Allow at least 2 inches (5 cm) of space between bakeware to allow for proper air circulation. • Dark or dull bakeware absorbs more heat than shiny bakeware, resulting in dark or overbrowned foods. It may be necessary to reduce 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. • Do not open oven door often. Opening the door will reduce the temperature in the oven and may increase cook time.