Kitchen tip of the week.

Convection Cooking Information. Part 2

Convection Roast can be used to roast meat and poultry, and bake foods, such as yeast breads, pies, loaf, bunt and tube cakes on a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil element and convection fan will turn off immediately and the bake element will turn off within 2 minutes. They will come back on once the door is closed.

Before convection roasting, position racks according to the user guide. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This holds the food above the grid and allows air to circulate completely around all surfaces.

■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.