Maytag MEW9530AB Use & Care Guide - Page 14
Convection, Convect Bake
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Convection (on some models) In a convection oven, the fan-circulates hot air and distributes heat. This movement of hot air helps maintain temperature throughout the oven, cooking foods more evenly, while sealing in moisture. Foods, using the Convect Bake mode, should be cooked by lowering the cooking temperature 25°F (14°C). The cooking time can be shortened by as much as 25 percent when using Convect Roast, especially for large turkeys and roasts. ■ It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping. ■ Keep heat loss to a minimum by opening the oven door only when necessary. ■ Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. WARNING Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns. During convection baking preheat, the convection (depending on the model), bake and broil elements all heat the oven cavity while the fan (depending on model) circulates the hot air. After preheat, the convection element (depending on the model), bake element, broil element and fan (depending on model) will cycle on and off in intervals. If the oven door is opened during convection baking, the fan turns off immediately and turns on immediately when the door is closed. Convection, Bake and Broil elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed. On double oven models, Convect Bake can be used only in the upper oven. ■ Reduce recipe temperature 25°F (14°C). To Use Convect Bake: Before using Convect Bake, see the "Positioning Racks and Bakeware" section and the following tips for rack positions. NOTE: An "f" after the rack position number indicates that the flat rack should be used, and an "ro" indicates that the roll-out rack should be used. Rack positions for 27" (68.6 cm) ovens 1-rack baking: 3f 2-rack baking: 1ro or 2ro and 5f 3-rack baking: 1ro, 3f and 5f For best results when baking cakes on 2 racks, use racks 1ro and 5f for baking. Place the cakes on the racks as shown. ■ Use a meat thermometer or the temperature probe (if available) to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places. Convect Bake (on some models) The convection element is hidden in the rear panel of the oven cavity, and, assisted by the convection fan, provides balanced, efficient heating. A B C Rack positions for 30" (76.2 cm) ovens 1-rack baking: 3f 2-rack baking in single or upper oven: 1ro or 2ro and 5f 3-rack baking 1ro, 3f and 5f Roasting small cuts of meat and poultry: 2ro Roasting large cuts of meat and poultry: 1ro For best results when baking cakes on 2 racks for single or upper ovens, use racks 1ro and 5f for baking. Place the cakes on the racks as shown. D A. Broil element B. Convection element C. Convection fan D. Bake element Convection baking can be used for baking up to 2 racks of cakes and up to 3 racks of food such as cookies. If the oven is full, extra cooking time may be needed. When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1" (2.5 cm) of space between the cookware and the sides of the oven. 1. Press CONVECT then press the quickset pad below Convect Bake. 2. A prompt for recipe conversion will appear in the display. Press the quickset pad below Yes or No. 3. From the Temperature screen, use the number keypad to enter a desired cooking temperature. The temperature must be between 170°F (77°C) and 550°F (288°C) or an invalid key alert occurs and the default temperature appears on the screen. 14