General guidelines

To cook two dishes at the same time, simply observe these ge- neral rules.

1.The cooking times for different recipes prepared simulta- neously are higher than when the items are cooked indivi- dually.

2.Around halfway through cooking, change the position of the 2 bake pans, placing the top one on the lower wire rack and vice-versa.

Important : we recommend cooking chicken, roasts and small fowl directly on the broiling rack resting on the bake pan (see fig.) to avoid fat spattering onto the sides of the oven and drip- ping onto the bottom. See the following sections for further details.

In addition, turn the bake pans half-way around.

Note: the wire racks must be positioned as shown in the figure.

With FAN & BAKE / DEFROST mode, a fan gently circulates the heated air within the oven, providing a more even temperature around the food. This system, used in many large commercial ovens for years, produces more even browning and cooking of baked foods, meats and poultry. The forced air also displaces the layer of cold air surrounding the food, allowing faster co- oking in many cases or a lowering of temperature. In general, meats and poultry can be cooked in less time (a meat thermo- meter will help to prevent overcooking). Cakes, pies, cookies, etc. can be baked at a lower temperature (see charts).

BAKE mode is used when browning and crisping are less impor- tant or undesirable. Use it, following conventional recipes, for casseroles, stuffed vegetables, fish, lasagna, fruit tarts, cheese- cakes and other moist mixtures.

Convection baking of convenience foods

Many convenience foods can be successfully baked or heated by convection on the FAN & BAKE / DEFROST mode. In gene- ral, follow the package directions for temperature and time. However, lower the temperature by 25°F. There is such a wide choice of convenience foods on the market and variations in packaging, quantities and initial temperatures (frozen, refrige- rated and shelf temperature) that it’s best to follow the package instructions. Check the food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature for best results.

Here are some tips for different types of conve- nience foods:

•If directions call for placing the food container on a metal pan to avoid spills or to aid even cooking, use the bake pan provided. Use it for foods, such as rolls, cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed directly on a pan.

•Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a microwave oven and, within limits, a conventional oven. Be sure to follow direc- tions for maximum baking temperature. The container can melt or scorch if too high a temperature is used. To be on the safe side, set the oven 25°F lower than the recommen- ded temperature.

•When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn bread, coffeecake and cake mixes) check the package directions for recommended sizes of pan, casserole or dish and the proper baking times for each. A 9-inch round or an 11 x 7 inch rectangular pan will fit in the oven with room on all sides for air circulation. Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a 3-inch deep 9-inch round bundt or spring-form pan.