Bedienungsanleitung Frigidaire FGEW2765PF (Seite 14 von 31) (Englisch)

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OVEN CONTROLS

Convection Cooking

Convection cooking uses the three elements and a fan to

circulate the heat evenly and continuously within the oven

(See Figure 6).

Benefits of convection cooking:

•Multiple rack baking.

•Some foods cook faster, saving time and energy.

•No special pans or bakeware needed.

•Food cooks more evenly.

Setting Convection Bake

This mode of cooking enables you to obtain the best results

when baking with multiple pans and racks. The oven can be

programmed for convection baking at any temperature

between 170°F to 550°F with a default temperature of

350°F.

To set the oven for convection bake and temperature to

375°F:

1. Arrange interior oven racks.

2. Press convect. Convect and bake will flash and 350

will appear in the display. If a convection bake of 350°F

is needed, press start.

3. Press 3 7 5. Convect and bake will keep flashing, and

375° will appear in the display.

4. Press start. The actual oven temperature and the fan

icon will be displayed. A beep will sound once the oven

temperature reaches 375°F, and the display will show

375°, CONVECT, BAKE, and the fan icon.

5. Place food in oven.

Convection baking tips:

•Fully preheat the oven before baking items like cookies,

cakes, biscuits, and breads.

•If your recipe cooking temperature has already been

converted for convection baking, there is no need to

reduce your oven temperature. If not, you can easily

reduce using the Convection Convert feature. Please

see “Setting Convection Convert” on page 15 for further

instruction on temperature conversion.

•When using any single rack, position the rack so that

the food is in the center of the oven.

•For best results when baking cakes using two oven

racks, place racks in positions 2 and 4 (See Figure 7).

•When baking using two oven racks, position cookware

as shown in Figure 8. Allow at least 2 inches (5 cm) of

space between cookware for proper air circulation.

•Dark or dull bakeware absorbs more heat than shiny

bakeware. It may be necessary to reduce oven temper-

ature and cook time to prevent overbrowning of some

foods. Dark bakeware is recommended for pies. Shiny

bakeware is recommended for cakes, cookies, and

muffins.

•Most baked goods (except cakes) should be baked on

pans with no sides or low sides to allow to circulate

Figure 6: Air circulation in convection function

Figure 7: Rack positions Figure 8: Pan spacing

The convection fan will start as soon as the oven is set for

convection bake. The display will show an icon of rotating

fan within a square, indicating the convection fan is oper-

ating. The bake, broil, and convection elements will also

cycle for a better heat distribution.

Pressing off will stop the feature at any time.

NOTE

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