•Use the Convect Roast Pad for best results.
•Preheating the oven is not necessary.
•Follow package recommendationsfor oven temperature,foil covering and use of cookiesheets. Cooking times will besimilar. See chartbelowfor someexceptions and examples.
•Centerfoods in the oven. If morethan onefood itemis beingcookedor if foods are being cooked on multiple racks,stagger foods for proper air circulation.
•Most foods are cooked on rack position#3o.
•For multiple rack cooking, use racks #1, 3o and 4. However, pizzas should be placed on cookie sheets and cooked on rack position#20, 3 and 4.
Here are a few examples of times and temperatures
, CONVENTIONAL BAKE** PREHEATED
Temp.° F _linutes***
ii ii_iii i'i_ i_ ! | _ ii_ | :_ _ii _ |
*An "o" after a rack number implies that the offset rackshould be used.
**Conventional bake uses the Bake Pad.
***The times given are based on specific brands of mixes or recipes tested. Actual times will depend on the ones you cook.
Note: Convectroastingtimes will besimilarto the conventionaltimes becausethe oven is not preheated. The time savings comes from not having to preheat the oven.
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