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*Convection cooking is only available on select models.

By circulating heat continuously within the oven, the convection system cooks your food faster and more evenly—even when you're using multiple racks at once.

And while convection baking is well known for producing incredible cakes and breads, convection roasting is also especially good for keeping large cuts of meat tender. The convection fan circulates heated air from all sides, sealing in juices and flavors for optimum roasting. Foods come out crispy brown on the outside and moist on the inside—just what every chef is looking for.


So how do you take advantage of this great feature? It's as simple as pushing the CONV. BAKE or CONV. ROAST button.

Because convection circulates heat more effectively, cooking requires a lower temperature than in standard baking. Therefore, the oven's "Auto Conversion" feature automatically reduces the temperature by 25°F when using a convection cycle. So don't be alarmed to see a lower temperature than the one you entered on the display.


  • The fan will stop when the door is open, but the heat will not turn off. In some cases, the fan may shut off during a convection cycle. This is normal.
  • If you prefer to disable the Auto Conversion feature, see "How To Set Convection Auto Conversion Function" in the Operating Instructions.

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  • Check to see if your cookware leaves room for air circulation in the oven. If you are baking with several pans, leave space between them. Be sure the pans do not touch each other or the walls of the oven.
  • Foods cooked on a single oven rack will generally cook faster and more evenly with convection bake. Multiple rack cooking may slightly increase cook times for some foods, but you'll still save time overall.
  • When using Convection Bake with a single rack, place oven rack in position D. If cooking on two racks, place the oven racks in positions B and D. If cooking on three racks, place in positions B, D (standard rack) and F (off-set rack).
  • Cakes, cookies and muffins will have better results when using multiple racks.
  • Use a pan with low sides for cookies, biscuits, and recipes like oven–baked chicken. Hot air cannot circulate well around food in a pan with high sides.
  • Paper and Plastic: You can use heat–resistant paper and plastic containers that are recommended for use in regular ovens in convection ovens.
  • Metal and Glass: Any type of cookware will work in your convection oven. However, metal pans heat the fastest and are recommended for convection baking. Glass or ceramic pans cook more slowly.
  • Darkened or matte–finished pans will bake faster than shiny pans.

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