Heartland 9730 ユーザーガイド
18
Convection -
These convection selections are for “Main Oven" only.
When the rocker switch in the control panel is set to this symbol, the convection fan will be activated.
The convection fan can be operated in three modes.
The convection fan can be operated in three modes.
1) convection baking.
2) convection broiling.
3) convection drying.
2) convection broiling.
3) convection drying.
Convection Baking - select a temperature on
the oven control and then select "
" above the
rocker switch. Oven is now in "Convection Bake
Mode".
Convection Broiling - select "broil" on the oven
control and select "
" above
t h e
rocker switch. The oven door should remain
completely closed while in Convection Broil
Mode.
Convection Drying - leave temperature control
at "0" and select "
"above the rocker switch.
The convection fan has been activated and oven
is now ready to dry spices or fruits.
For time bake, when the rocker switch is set to
this symbol "
" and the timer and temperature
controls are set, the fan will then automatically activate when the selected time has been reached. For
more detail on "Time Bake" see page 13.
Convection Cooking
Convection Cooking - Convection means conveying.
So in convection cooking, the heat is conveyed by moving air by means of a fan. The circulating hot air
penetrates food faster than motionless air in a standard oven. Thus you can cook at a lower
temperature, therefore reducing amounts of energy used and sometimes cook in a shorter time.
So in convection cooking, the heat is conveyed by moving air by means of a fan. The circulating hot air
penetrates food faster than motionless air in a standard oven. Thus you can cook at a lower
temperature, therefore reducing amounts of energy used and sometimes cook in a shorter time.
Convection Roasting
This method of cooking uses both hot air and radiant heat, and is similar to rotisserie cooking, where
high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around
the meat. Place the cut of meat directly on the third oven rack position with the broiler pan on the rack
below to catch any drippings. Poultry should be placed breast down for the first half of the cycle then
turned over, this keeps the breast moist. Other meats should be placed on the rack, fat side up, and
usually do not require turning.
high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around
the meat. Place the cut of meat directly on the third oven rack position with the broiler pan on the rack
below to catch any drippings. Poultry should be placed breast down for the first half of the cycle then
turned over, this keeps the breast moist. Other meats should be placed on the rack, fat side up, and
usually do not require turning.
Operation
Convection Air Pattern
Diagram shows how heat is circulated from the
convection fan, distributing heat evenly around
the food, during the cooking process
Diagram shows how heat is circulated from the
convection fan, distributing heat evenly around
the food, during the cooking process