CONVECTION or TRUE CONVECTION
In this Mode heat is generated by a heating element that encircles the Convection fan since the heat is generated from the rear of the oven this Mode is ideal for cooking on multiple racks at one time with even results.
Multiple racks of cookies, cakes, pie shells (blind baking), appetizers, pastry items, basically like items on like trays. Custard items cooked in a water bath.
For foods cooked in a Dutch Oven with a tight-fitting lid or large foil-wrapped roasting pans.
Meats that have been seared on the cooktop and need a gentle oven finish to cook through without drying out, such as boneless skinless chicken pieces, pork tenderloin, pork chops, beef fillet, thick cuts of steak and fish fillets.
Low Temperature Roasting
Ideal for gentle cooking of lean tender cuts of meat. Meats can be slowly cooked at 200 degrees and finished on a grill or with a high heat sear in the oven. Timing is dependent on the weight of the meat.
This Mode can also be used for Dehydrating providing your oven temperature can be set to 140 degrees.
This Mode illustrates just how confusing it can be to cook in a Convection Oven that features multiple baking modes, True Convection, Convection Bake and Traditional Bake.
Convection Bake uses the Top and Bottom heating elements just like the traditional Bake Mode but with the Convection Fan engaged you now have the benefits of Convection Cooking.
This Mode can be used for single or multiple rack cooking but since the heat source is coming from the Top and Bottom heating elements placement of the oven racks especially for multiple rack cooking is very important.
Single Rack Cooking - Rack 2 or 3 (counting from the bottom)
Multiple Rack Cooking - Racks 2 and 4 or 5 (counting from the bottom)
Baking - Always reduce recipe temperatures by 25 degrees when baking in this Mode.
Single or Multiple racks of cakes, pies, breads, quick breads, muffins and casseroles
Single rack Pizza (follow package directions re rack position)
Single rack souffles, frittata and egg casseroles
Single or multiple racks of bacon,chicken pieces, baked potatoes or roasted vegetables ( no temperature reduction necessary)
Cooking an entire meal on multiple racks (no temperature reduction necessary)!
This mode uses the same heating elements as Convection Bake Top, Bottom + Fan however in this Mode the heating elements cycle on with greater intensity to provide more powerful heat suitable for roasting.
Roasting large or small cuts of meat, fish and vegetables and cooking an entire meal at one time.
Roasting Large Cuts of Meat.
Meats should be cooked on a rack in a shallow pan allowing the heat to circulate around the meat and penetrate from the edge to the center.
Large roasts such as bone in Rib Roasts can be cooked directly on the roasting pan as the bones create a natural rack.
Temperatures - typically a higher temperature for searing is recommended at the beginning of the cooking time but too high a cooking temperature over a long cooking time can result in over cooked edges and underdone center.
No basting or turning is necessary as the rack prevents the juices from being leached out of the meat.
Timing - cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat 5lbs and over will prevent overcooking otherwise check the meat with an instant read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness.
Always add resting and carving time to the overall cooking time.
10 minutes for smaller cuts of meat
20 - 30 minutes for larger cuts of meat
Cooking an Entire Meal
Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes, ideally side dishes should be ready to come out of the oven when the meat is carved and ready to serve.
Determine best rack positions to accommodate all the cooking trays and achieve desired results before heating the oven. For example vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element.
Roasting Small Cuts of Meat
Small quick cooking cuts of meat with a cooking time of 20 - 40 minutes can be cooked directly on a rimmed baking sheet, using recipe timing and temperature.
This Mode uses intense direct heat from the top heating element to cook the food while the fan circulates the heated air to help cook the food through and prevent meats from drying out.
Generally ovens only require a brief pre-heat in this Mode so be sure to consult your User Guide and NEVER use the Broil cycle with the oven door open or you will risk causing damage to the electronic control panel.
Electric Self-Cleaning ovens are equipped with a catalytic convertor that absorbs grease and particulate matter during the high-heat self cleaning cycle and also absorbs grease and odors during the Broiling process however running your overhead ventilation will also aid the elimination of smoke and grease.
Broiling thicker cuts of meat such as steaks, chicken thighs, lamb chops, pork chops and fish steaks. Meats should be cooked on a 2-piece broil pan with slats to prevent the dripping fat from being exposed to the intense heat.
Small quick cooking items, shrimp, vegetables, thinner cuts of fish and chicken can be cooked on a rimmed baking sheet in the Broil Mode.
Determine the best rack position by placing the broiling pan with the food on the oven rack before heating the oven to ensure the food will not be too close to the heating element.
Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor however to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection, drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat.
When you remove the meat from the oven after broiling always take it off the broiling pan and rest it on the cutting board to prevent the meat from continuing to cook from the residual heat of the pan.