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Baking Elements
The oven uses two elements for baking: one located at the
top of the oven and the second located below the floor of
the oven cavity to provide ease in cleaning the oven cavity.
Grilling Element
The grilling element of the oven is located at the top of the
oven cavity. Do not touch the heating element or let oven
gloves touch the grilling element. Never use a towel or bulky
cloth for an oven glove; they could catch on fire.
Convection Element
The convection elements (not visible) and fans are located
at the back of the oven cavity. This element and fan
combination performs the cooking.
About Convection Ovens
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity. As the
temperature gradually rises and falls, gentle air currents are
produced within the oven. This natural convection tends to
be inefficient because the currents are irregular and slow. In
this convection system, the heat is "conveyed' by a fan that
provides continuous circulation of the hot air. This European
Convection system provides state-of-the-art engineering
and advanced design to create the finest convection oven.
In standard convection ovens, a fan simply circutates the
hot air around the food. The system is characterized by
the combination of an additional heating element located
around the convection fan and the venting panel that
distributes heated air in three dimensions: along the sides,
the top and the full depth of the oven cavity. This European
Convection system aids in maintaining a more even oven
temperature throughout the oven cavity. The circulating air
aids in speeding up the baking process and cooks the food
more evenly. By controlling the movement of heated air,
convection cooking produces evenly browned foods that are
crispy on the outside yet moist inside. Convection cooking
works best for breads and pastries as well as meats and
poultry. Air-leavened foods like angel food cakes, soufflés
and cream puffs rise higher than in a conventional oven.
Meats stay juicy and tender while the outside is flavorful and
crisp. By using European Convection, foods can be cooked
at a lower temperature and cooking times can be shorter.
When using this mode, the standard oven temperature
should be lowered by 25°F (15°C). Foods requiring less
cooking time should be checked slightly earlier than normal.
For best results, foods should be cooked uncovered, in low-
sided pans to take advantage of the forced air circulation.
When using the Convection Roast mode, the standard oven
temperature does not need to be reduced.
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